One of my favorite Chefs whose recipes are a constant inspiration for me and introduced me to Mediterranean cuisine is Yotom Ottelengi. I have all his books and can’t wait for his next one that comes out this fall.
This I believe was inspired from his first book, I’ve made it so many times it’s taken it’s own life and a regular in our household. It’s very healthy and delicious which is very important because it gets my kids to eat a plate full of veggies. I have a feeling you’ll love it too.
The recipe is pretty freestyle increase or decrease any of the veggies to your liking, but don’t miss the olives, sumac, zaatar chili flakes and (if you can get Aleppo peppers it’s worthy stocking in your pantry. I got mine at the big A store). These flavor makers bring this salad together. Serve it with tahini sauce and any grilled protein for a delicious summer barbecue or for lunch as is.
- 2 cups chickpeas
1 can drained and rinsed, or freshly cooked
- 3 Persian cucumbers chopped, about 1 - 1/2 cups
- 1 jalapeño finely chopped, optional
- 2 1/2 cups cherry tomatoes slice in halves if large or leave whole if small ones
- 1 medium sized red onion sliced
- 1/2 cup pomegrate arils chopped
- 1/2 cup sun-dried tomatoes drained, olive oil preserved preferred
- 1 cup pitted Kalamata olives and green olives - sliced, I like to mix it up
- 1/2 cup fresh mint dill or basil leaves - I like to use all three together
- 1 cup parsley leaves freshly chopped
- In a large salad bowl, mix the salad ingredients together chickpeas, chopped cucumber, baby tomatoes, sun-dried tomatoes, olives, and fresh herbs.
- In a jar, add all the dressing ingredients extra virgin olive oil, lemon juice, minced garlic, salt and pepper, zaatar, chili flakes, sumac and spices.
- Drizzle the dressing over the salad and mix gentle to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve.