Spiced Chickpea Salad

This is one of those salads that will impress, but the beauty is, its incredible simple to make and can be pre-made well in advance. Double this up to have plenty of leftovers.


3 Lebanese Cucumbers, diced

Punnet of Tomatoes, diced

One bunch radishes, diced

1½ cups fresh chopped coriander

100 grams feta cheese, crumbled (optional)

For the Za’atar Croutons

2 Lebanese Breads separated

4 tbsp extra virgin olive oil

6 tbsp Za’atar

Spiced chickpeas:

2 cups cooked chickpeas, drained

2 tbsp extra virgin olive oil

1 tsp Cumin

2 tsp Sweet Paprika

1 tsp Hot Paprika

1 tsp Turmeric

1 tsp Salt

¼ tsp ground Black Pepper


½ cup + 2 tbsp Tahini

¼ cup + 2 tbsp freshly squeezed lemon juice

¼ cup + 2 tbsp lukewarm water

½ tsp salt (or to taste)

2 tsp Rice Wine Vinegar

1 tbsp Maple Syrup


Preheat the oven to 180 degrees. Line a baking sheet with aluminium foil. Separate the Lebanese bread along the edge, to make two halves. Place them on the baking sheet, drizzle olive oil over each half and sprinkle with Za’atar. Bake at till they turn a golden brown, set aside to cool.

To make the spiced chickpeas: in a large bowl mix together cumin, sweet and hot paprika, turmeric, salt and black pepper. Heat olive oil in a non-stick frying pan. Add drained chickpeas and spices and gently toss it all together, so the spices and oil coat the chickpeas. Cook at medium heat for 5-7 minutes. Set aside

To assemble: In a large salad bowl, place the cooled Spiced Chickpeas in the bottom of the bowl, put the chopped vegies over the top, crumble the Feta and Za’atar croutons over the top and drizzle with the Tahini dressing.