I pretty much always have some version of this salad in my fridge. I never thought much of it, it was just a basic chopped salad in my eyes, but I recently served it over a family vacation and I was met with a lot of questions. How did I cook the chickpeas? What's in the dressing? What kind of cheese did I use? I realized I may have been underestimating this salad all along.
When I can, I love to make a really large batch of this and keep it in the fridge, undressed, for a week. It's extremely versatile - you can add different grains (quinoa, freekeh,) greens (arugula, kale, watercress,) or proteins (chicken, eggs.) And though I can't speak to the rest of my decisions during the week, I sleep a liiiiitle better knowing that at least I got some veggies in during the day.
Makes 8 Servings
For the salad
4 vine tomatoes
2 yellow or red bell peppers
4 Persian cucumbers
2 twelve ounce jars quartered and marinated artichoke hearts
2 sixteen ounce cans garbanzo beans
1 tablespoon olive oil
1.5 heaping tablespoons za'atar
12 ounces Greek feta cheese
For the vinaigrette
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
1 tablespoon sumac
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1. Turn on the oven's broiler.
2. Strain the chickpeas, transfer to a paper towel and pat dry. Put the chickpeas in an aluminum pan (do not use a baking sheet) and coat with the olive oil and za'atar. Place the chickpeas under the broiler and broil for about 20 minutes, until they are nice and crispy. Check on them about every 5 minutes and shake the pan to ensure evencooking.
3. In the meantime, chop the peppers, cucumbers and tomatoes and add them to a large bowl or serving dish.
4. Strain the artichokes but do not rinse. Cut them into smaller pieces, if desired, or leave as is. Add them to the bowl.
5. Make the dressing by combining all of the ingredients in a jar or container with a lid. Shake the jar or container well to combine all the ingredients. The vinegar should not separate from the oil; if it does, continue to shake.
6. When the chickpeas are fully crisped remove them from the oven and allow them to cool before adding them to the salad.
7. Chop the feta cheese into small cubes and add to the bowl.
8. If you're serving immediately, pour the dressing over the salad and mix to combine. Otherwise, store in the refrigerator in an airtight container without the dressing and dress as you eat.