Between you and me, I’m not a big fan of what I call “salad salad.” Lettuce, veggies, dressing. Something is always missing. So forgive me if I call this grain and veggie dish a salad. It works for me.
We finally had a cooler weekend here in Phoenix. And some parts of the state had their first snow. Yes, it snows in Arizona.
The below is a break from heavier fall and winter fare. Which is rather funny, as I’ve been longing to make some true fall dishes and now have the perfect temperature to work in.
Its a simple combination of chickpeas, veggies, nuts, herbs, and tabouleh. Spiced with salt, pepper, zatar, olive oil, and topped with some yogurt for creaminess.
Veggies Salad with Zatar
- 1 cup of cooked tabouleh
- 1 can of no salt added chickpeas, rinsed
- 1 pint of grape tomatoes, halved
- 2 small, seedless cucumbers
- 2 stalks of celery
- 1/3 cup of toasted pepitas
- 1/2 cup of freshly chopped parsley
- 1 lemon, zested and then juiced
- 1/4 teaspoon salt
- Generous grind of pepper
- 1 tablespoon zatar
- Good quality olive oil
Place the cooked tabouleh in a large bowl. Add one can of rinsed chickpeas — I generally rinse these a few times. Chop the tomatoes, cucumbers, and celery to similar sized portions. Add these to the bowl. Add the pepitas and parsley. Pour 2 tablespoons of the olive oil over the salad. Add the salt and pepper. Sprinkle the zatar seasoning over the top.
If desired, add a dollop of yogurt and mix in before eating. Enjoy for lunch. Add shredded roasted chicken for a more substantial meal.