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Za'atar chopped salad
- Linzi Pucino
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Serves 4 as a main or 6 as a side
Easy
Prep: 10 mins
A star rating of 5 out of 5.1 ratingRate
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A chopped salad is a great way to serve an impressive dish with minimal prep. The za’atar dressing adds a lovely creaminess to the vibrant vegetables
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Try our recipe for za'atar chopped salad, then try our baked feta with chilli and chorizo jam and chopped salad, chilli-salt salmon with chopped salad and chopped egg salad on salt and vinegar crisps. Then try more chopped salad recipes and our za'atar recipes.
Za'atar chopped salad: chef's tips
- Feel free to switch up the vegetables – try radishes, ribbons of courgette or even boiled potatoes, if you like
- Add any protein you like on the side as an extra element – poached salmon or left-over roast chicken will work well
- Use tinned black beans instead of chickpeas, if you like, adding a pinch of chilli powder to spice things up
How to store za'atar chopped salad
- You could prep the vegetable elements a few hours before serving (apart from the avocado) as well as the dressing
- The salad should ideally be eaten the day it’s made but any dressing will store in an airtight container for a day in the fridge
Za'atar chopped salad recipe
Ingredients
Nutrition
DRESSING
-
200g full-fat greek yogurt
-
1 tbsp tahini
-
1 tbsp za’atar
plus extra to serve
-
½ lemon
zested
SALAD
-
½ red onion
roughly chopped
-
1 tbsp red wine vinegar
-
400g tin of chickpeas
drained and patted dry
-
1 cucumber
deseeded and diced
-
1 Romaine lettuce
halved, cored and shredded
-
1 yellow pepper
deseeded and chopped
-
12 cherry tomatoes
quartered
-
1 avocado
cubed
-
3 tbsp extra-virgin olive oil
-
½ lemon
zested and juiced
Nutrition: per serving
- kcal382
- fat26.2g
- saturates6.7g
- carbs19.3g
- sugars9.1g
- fibre10.5g
- protein12.1g
- salt0.2g
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Method
-
step 1
Whisk the yogurt with the tahini and a splash of water to loosen. Stir in the za’atar and lemon zest, then season.
-
step 2
Put the onion and vinegar in a small bowl and set aside for 5 mins while you prep the vegetables. Combine the chickpeas, cucumber, lettuce, peppers, tomatoes and avocado in a large bowl. Whisk together the oil, lemon juice and zest with seasoning, and stir through the salad. Add the onion and stir through.
-
step 3
Spoon onto a platter, drizzle over the creamy dressing and sprinkle with extra za’atar to serve.
Now try more salad recipes.
Authors
Linzi Pucino
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