Chickpea Salad with Za'atar Flatbread Chips & Fresh Herbs

Name: Chickpea Salad with Za'atar Flatbread Chips & Fresh Herbs with tahini dressing, beetroot, cucumber & lemon
Total time: 15 min
Yield: 2
Cuisine: 0
Ingredients: 4 piece Wholewheat Lebanese flatbread; 1 sachet(s) Za'atar; 1 pack Chickpeas; 1 sachet(s) Ras el hanout; 1 piece Garlic; 10 g Fresh flat leaf parsley & coriander; 125 g Pre-cooked beetroot; 100 g Rainbow slaw mix; 2 piece Persian cucumber; 40 g Arugula & lamb's lettuce; 25 g Tahini; 1 piece Lemon; 2 tablespoon Olive oil; 2 teaspoon Balsamic vinegar; 2 teaspoon Honey [or plant-based alternative]; 2 tablespoon Water for the sauce; to taste Salt and pepper

with tahini dressing, beetroot, cucumber & lemon

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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.

Tags:

Plant-based

•Source of fiber

Allergens:

Tarwe

•Sesamzaad

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

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

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.

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.

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.

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.