Shallot-infused olive oil and Middle Eastern spices impart sophistication to this savory salad. The ingredients come together in under ten minutes for a healthy side dish or portable lunch entrée.One evening I discovered too late that we were out of lemons. But I was still set on having chickpea salad with supper. Enter za’atar, distinctive because of the lemony herb sumac, plus a tangy plum tomato. The result was a harmonious medley of taste and texture that kept me coming back for more.
Making chickpea salad again this week was very appealing, for I knew how quickly I could recreate it. It is fast becoming a favorite go-to dish. And since this easy salad needs less than ten minutes of prep time from start to finish, there’s no reason not to enjoy it often.
7-Minute Chickpea Salad with Shallots and Za'atar
- 2 cups (one 15 ounce can) cooked chickpeas
- 2 Tablespoons olive oil, divided
- 1 shallot, thinly sliced
- 1 clove garlic, finely minced
- 1/4 teaspoon sea salt
- 1 large plum (Roma) tomato
- 1 large stalk celery (about 1/3 cup), diced
- 1 teaspoon za’atar spice blend*
*Note that some za’atar blends do contain wheat, while others are gluten free.
- Heat 1 Tablespoon of olive oil in a small skillet over medium heat. Add shallot and garlic and fry for 1 minute. Turn off heat and let cool for 1 minute or longer.
- In a medium bowl, combine chickpeas and shallot oil. Stir in remaining oil. Add salt, followed by tomato, celery, and za’atar. Stir to combine evenly and adjust seasonings to taste. Serve at room temperature or cover and chill.