Roasted Chickpea Salad with Za'atar Recipe on Food52 (2024)

Fry

by: Shruti Jain

April8,2014

4.5

4 Ratings

  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 4

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Author Notes

Za'atar is one of my favorite spice blends; It’s full of flavor, and goes perfectly with mint and lemon. This recipe blends crunchy vegetables with garbanzo beans that have been roasted with za'atar. It’s very easy and quick to make, and can be eaten both warm and cold. If desired, add some crumbled feta cheese for creaminess. —Shruti Jain

Test Kitchen Notes

We're longtime fans of roasted garbanzos, but za'atar takes them, and this vibrant salad, in a delightfully different direction. Once the ingredients are assembled, this salad comes together quickly. The garbanzos offer a deep flavor that is highlighted by the zesty lemon juice and the refreshing notes of fennel and cabbage. The colors of the salad are as enticing as its flavors.

This was a perfect light dinner for two of us, and the leftovers held up beautifully as lunch the next day. —lmikkel

  • Test Kitchen-Approved

What You'll Need

Ingredients
  • 1 14-ounce can of chickpeas or garbanzo beans
  • 2 1/2 teaspoonsextra-virgin olive oil, divided
  • 1 teaspoonHimalayan salt
  • 1/4 teaspoonblack pepper
  • 2 teaspoonsza'atar
  • 1 lemon, juice and zest of
  • 1 shallot, peeled and thinly sliced
  • 1/3 cupvegetable or canola oil
  • 1/2 fennel bulb, thinly sliced
  • 1 small carrot, thinly sliced
  • 1/4 head of red cabbage, thinly sliced
  • 1/4 cupmint, roughly chopped
  • 1 tablespoonmaple syrup
  • 1 tablespoonraisins
  • 2 cloves garlic, minced
Directions
  1. Preheat the oven to 250° F.
  2. In a bowl, mix chickpeas with 1 1/2 teaspoons olive oil, then add the salt, za’atar, black pepper, lemon juice, and zest. Bake for 10 to 15 minutes. Set aside.
  3. Pour the canola oil into a deep-sided pan and heat it to 350° F. Fry the shallots until red and crunchy, then transfer them to a paper towel to drain.
  4. Heat 1 teaspoon olive oil in a sauté pan over high heat. Add in the garlic, stir, then add the carrot, fennel, and red cabbage. Cook for 5 minutes.
  5. Remove pan from the heat and add the roasted chickpeas, mint, raisins, and maple syrup. Mix well. Add feta cheese, if desired. Taste and add more vinegar, lemon, or salt if needed. Garnish with fried shallots.

Tags:

  • Salad
  • Middle Eastern
  • Bean
  • Vegetable
  • Carrot
  • Chickpea
  • Fennel
  • Lemon Juice
  • Maple Syrup
  • Mint
  • Raisin
  • Shallot
Contest Entries
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See what other Food52ers are saying.

  • Karen Brooks

  • EmJu

  • Madeline Gore

  • marynn

  • Shalini

Popular on Food52

26 Reviews

Sarrona January 20, 2024

This recipe is so good we can eat it for days and still crave it! My sis in law made it for us and did not send home enough left overs so I’m making it tomorrow 😊

Karen B. August 23, 2022

Yummy. We've substituted dried currants or dried cranberries for the raisins....gives a brighter taste. Best at room temperature.

EmJu May 17, 2019

Easy recipe and really good dinner for 2. My husband was surprised and loved it. Will make it again. As other did, I also broiled the chickpeas a little longer.

Madeline G. January 12, 2019

I actually cooked down the red cabbage a bit more to cut the bitterness. Yummy, and would definitely suggest to eat with a little feta or yogurt. Thank you for sharing!

Alex May 11, 2016

Yumm!! Left out the fennel and raisins, broiled the chickpeas for a few extra minutes. Surprisingly good!! I'll definitely be making this again.

marynn August 26, 2015

Flat out fabulous! The mint scented the entire kitchen. Thank you!

Shalini May 12, 2015

I made the chickpeas last night, and then high-heat roasted them for an extra 10 minutes. My salad had feta, baby kale and chard and spinach, and grape tomatoes. Your chickpeas were the star, though, and my 9 year old had four helpings! Thanks.

Sherre May 12, 2015

This+is+the+first+recipe+I+have+tried+from+Food52.+Delicious+combination+of+flavor.+I+will+make+this+again.

Renee February 5, 2015

I hope this isn't sacrilegious, but when I made this recipe the firs time (awesome by the way), I scooped a mouthful of the chickpeas pre-cabbage. They are divine. Swoon. So I just made the chickpeas the second time, and put in some sliced raw radish and celery. I ate about 3 cups straight.

Dara O. February 1, 2015

Just made this- it's wonderful. I like that you can substitute within it- I skipped shallots (didn't have them) and added green cabbage because I had more of that than red cabbage. I ran out of zaatar midway so added some sumac. I will definitely make this again. Also, I started with dried chickpeas, so I didn't measure anything, and it was still delicious. Thank you for a delicious veg recipe!

Shruti J. February 5, 2015

Thanks so much. Really Glad that you liked the recipe.

Pepper_Pod September 15, 2014

Brilliant! Just loved this recipe. I had to make my own za'atar, so not sure what the results would taste like with authentic za'atar, but I stilled loved the results. Wanting to make this based on what was on hand, I had to make some substitutes but they worked great: broccoli florets for fennel; chopped prunes for raisins, and lime for lemon. The substitutions worked great as I think Shruti Jain's recipe is a brilliant base to explore other combinations. I also left out the maple syrup and served with greek-style yogurt instead. My husband loved this dish and the colors are divine. Thanks so much for sharing this with us.

Linda B. May 4, 2014

Does this recipe have brussel sprouts in it? The second picture looks like it.

Shruti J. May 5, 2014

Hi Linda...Yes this picture is an old one. Brussel sprouts taste very good with this recipe. You can add any kind of veggies you want to this recipe :)

david2308 May 3, 2014

Also there's mention of vinegar and feta in the directions but not in the ingredient list...

Shruti J. May 4, 2014

Most of my recipes are vegan, so I always give cheese as an option in the procedure and not include it in the list of ingredients. Similarly vinegar is just an option at the end. The recipe says if desired. Can always use more lemon/ apple cider vinegar or any other vinegar depending on the taste you want.

david2308 May 3, 2014

Just wanted to check that the chickpeas need to be roasted at 250, seems low???
Also I don't understand heating the canola oil in a pan to 350F???
I assume the shallots can be fried in a cast iron pan and the same pan can then be used for the other vegetables???

Shruti J. May 4, 2014

At the temp of 250, the chickpeas cooks to a perfect texture. It get roasted on the top and mushy in the inside. But feel free to try to bake at 350 F for may be 5 minutes. I personally prefer baking it at 250F :)For Sautéing veggies and frying shallots you can definitely use one pan.

healthierkitchen May 1, 2014

sounds really great!

Joohee April 30, 2014

Beautiful colors and flavors. How would this be as a cold, uncooked salad, leaving the carrots, fennel, and cabbage raw?

healthierkitchen May 1, 2014

That sounds like a good idea, too!

russeaime June 1, 2015

I made it raw and thought it was fantastic. I prefer raw cabbage, akin to a coleslaw. I added a little more lemon and salt to the mixture before I put the chickpeas in to help the mixture "marinate."

Sweta April 10, 2014

Thank you for sharing this wonderful recipe! It tasted really good. Yummm!

Shubham G. April 9, 2014

Yum yum

Manisha April 9, 2014

So colorful!

savorthis April 8, 2014

What striking colors!

Roasted Chickpea Salad with Za'atar Recipe on Food52 (2024)

FAQs

Are roasted chickpeas less healthy? ›

Enter: roasted chickpeas. They still have all the protein and heartiness of regular chickpeas, but they've become an irresistible salty, crunchy ingredient. Even better, they're a great healthy vegan snack on their own!

Why aren't my chickpeas roasting? ›

There are a couple of reasons your chickpeas aren't getting crunchy. Here are a few things you can do to make sure they do! Dry them well. If there's too much moisture on the chickpeas when they go into the oven, they'll steam rather than roast.

Are double roasted chickpeas good for you? ›

Chickpeas are also a great source of folate, antioxidants, B group vitamins, calcium, phosphorous, zinc and magnesium. Roasted chickpeas have protein, fiber and carbs – making them totally good for you!

Do chickpeas spike blood sugar? ›

May support blood sugar regulation

Additionally, chickpeas' fiber and protein may help regulate blood sugar levels. That's because fiber slows carb absorption to promote a steady rise in blood sugar levels rather than a spike. Eating protein-rich foods may also help maintain healthy blood sugar levels ( 2 , 17 ).

Is it okay to eat chickpeas every day? ›

You can eat at least one serving (28 grams) of chickpeas per day. However, don't eat more than 70 grams a day since that can cause adverse side effects. If you consume too many chickpeas, some side effects you may get include bloating, nausea, and gas. It's important to remember that chickpeas should not be eaten raw.

Are chickpeas and garbanzo beans the same thing? ›

Although their names are very different, garbanzo beans and chickpeas refer to the same bean. And to confuse things a little more, chickpeas are beans, not peas. "They are the same, one is obviously more Anglophile," says Steve Sando, the founder of heirloom bean company Rancho Gordo.

What happens if you eat too much roasted chickpeas? ›

The fiber content in chickpeas further exacerbates the issue. Fiber is essential for digestive health, but consuming too much at once can overwhelm the digestive system, leading to gas and bloating. Chickpeas are among the best high-fiber foods, containing over 6 grams of fiber per 1/2 cup.

Should you refrigerate roasted chickpeas? ›

Do roasted chickpeas need to be refrigerated? No, and in fact, they shouldn't be. Think of roasted chickpeas as a crunchy snack, similar to potato chips. They need to stay at room temperature in order to maintain the proper texture.

Are roasted chickpeas anti inflammatory? ›

Ingredients like Greek yogurt, raspberries, chickpeas and garlic are both gut-healthy and anti-inflammatory foods. This means these snacks can help aid in healthy digestion as well as relieve symptoms of inflammation like joint stiffness, mental fog and high blood pressure.

Are roasted chickpeas good for high blood pressure? ›

Chickpeas are high in fiber, protein, and healthy fats and have a low glycemic index (GI). As a result, chickpeas help manage cholesterol, triglycerides, blood sugar, and blood pressure; maintain healthy body weight; and support gut health.

Is there anything unhealthy about chickpeas? ›

Risks. People should not eat raw chickpeas or other raw pulses, as they can contain toxins and substances that are difficult to digest. Even cooked chickpeas have complex sugars that can be difficult to digest and lead to intestinal gas and discomfort.

What is the healthiest way to eat chickpeas? ›

Not only are these superfoods super tasty, but they're also extremely versatile. Meaning, no matter how long you're socially isolated, you won't run out of ways to make chickpeas. "Chickpeas are wonderful to add directly to your dish—like salad, pasta, or soup—for extra protein and fiber," Cannon told us.

Does roasting chickpeas destroy fiber? ›

ABSTRACT Chickpea was soaked for 8 hours, sundried and roasted in hot air oven at 175 ± 5oC for 20 minutes. Application of soaking and roasting significantly decreased the moisture (7.48 to 5.49 %), fiber (9.67 to 9.25%), ash (2.70 to 1.44%) and total iron content (5.53 to 5.18 mg/100gm).

Are roasted chickpeas healthier than chips? ›

In conclusion, roasted chickpeas are a healthy and delicious alternative to traditional potato chips. They are easy to make, versatile, and offer numerous health benefits. So the next time you're in the mood for a crunchy snack, give roasted chickpeas a try – your taste buds (and your body) will thank you!

Can we eat roasted chickpeas for weight loss? ›

Roasted chana for weight loss :

With High in protein and rich in fibre content, roasted chana has become one of the best healthy snack options for weight less which you can include in your daily diet to make sure your calorie intake is in check. Even boiled chana for weight loss is good option.

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