Chickpea Salad with Za'atar Flatbread Chips & Fresh Herbs
with tahini dressing, beetroot, cucumber & lemon4.0(124)
Calories
:Â
731 kcalProtein
:Â
23.9g proteinTotal
:Â
15 minutesDifficulty
:Â
EasyPlant-based
Source of fiber
Allergens:
- Tarwe
- Sesamzaad
- Selderij
- May contain traces of allergens
Za'atar is the name of a fresh herb, but it's also a spice mixture! This mix consists of oregano, thyme and savoury spices, which are roasted and then mixed with sesame seeds and sumac.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 piece
Wholewheat Lebanese flatbread
(Contains: Tarwe)
½ sachet(s)
Za'atar
(Contains: Sesamzaad)
½ pack
Chickpeas
½ sachet(s)
Ras el hanout
½ piece
Garlic
5 g
Fresh flat leaf parsley & coriander
(May be present: Selderij)
75 g
Pre-cooked beetroot
50 g
Rainbow slaw mix
1 piece
Persian cucumber
20 g
Arugula & lamb's lettuce
15 g
Tahini
(Contains: Sesamzaad)
½ piece
Lemon
Not included in your delivery
1 tablespoon
Olive oil
1 teaspoon
Balsamic vinegar
1 teaspoon
Honey [or plant-based alternative]
1 tablespoon
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3059 kJ
Calories731 kcal
Fat25.7 g
Saturated Fat4.2 g
Carbohydrate92.1 g
Sugar15 g
Dietary Fiber19.2 g
Protein23.9 g
Salt0.9 g
Potassium95 mg
Calcium6 mg
Iron0.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Strainer
•Tall-Sided Pan
•Baking Sheet with Baking Paper
•Salad Bowl
Cooking Steps
1
- Preheat the oven to 200°C.
- Drain the chickpeas.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the chickpeas with the ras el hanout for 10 minutes. Season to taste with salt and pepper.
2
- In the meantime, cut the flatbread into bite-sized squares.
- Transfer to a parchment-lined baking sheet and drizzle with olive oil. Scatter over the za'atar and season with salt and pepper, then toss well to coat.
- Bake in the oven for 5 minutes or until crispy, then set aside.
- Crush or mince the garlic. Quarter the lemon.
3
- In a salad bowl, combine the tahini with the garlic, the juice of a quarter lemon per person, the honey, the balsamic vinegar and the water (see pantry for amounts).
- Season to taste with salt and pepper.
- Dice the cucumber and the beetroot.
- Roughly chop the fresh herbs.
4
- To the salad bowl, add the cucumber, beetroot, lettuce, slaw mix and fresh herbs. Toss well to combine with the dressing.
- Serve the salad on deep plates and top with the chickpeas.
- Serve with the flatbread chips and the rest of the lemon wedges.
