Can I put zaatar in salad?

Absolutely. Zaatar adds earthy, citrusy, and nutty notes that elevate any salad. It can be mixed into dressings, sprinkled on top as a finishing touch, or used to season grilled or roasted ingredients. In this eggplant and chickpea salad with zaatar , it coats the eggplant and enhances the dressing, adding a signature Middle Eastern flair.

How to make Moroccan chickpea salad?

Start with cooked chickpeas, then add finely chopped vegetables like tomato, red onion, cucumber, and bell pepper. Use herbs like mint, parsley, and cilantro, and dress it with olive oil, lemon juice, and spices like cumin or paprika. You can adapt it with roasted vegetables or zaatar for a regional twist, as this salad does.

Is it good to eat chickpea salad every day?

Yes — chickpea salad can be a healthy daily meal, packed with protein, fiber, and plant-based nutrients. Just be mindful of portion sizes and salt content in the dressing. This salad, loaded with eggplant and zaatar, offers both satiety and a nutritional boost without excess calories or processed ingredients.

What goes in a chickpea salad?

Chickpeas, tomatoes, onions, cucumbers, and fresh herbs are staples. Add-ins like grilled eggplant, feta, olives, or zaatar spice can enhance flavor and texture. A dressing of olive oil, lemon juice, garlic, salt, and pepper ties everything together into a cohesive, craveable salad.

Eggplant and Chickpea Salad with Zaatar – 6 Powerful Health Perks

Description

Eggplant and chickpea salad with zaatar blends smoky eggplant, fresh herbs, and lemony dressing in a vibrant Moroccan-inspired vegan dish.

Ingredients

- 4 cups cooked chickpeas (or two 15-ounce cans, drained and rinsed)
- 3 medium eggplants, sliced
- 20 cherry tomatoes, halved
- 1 small red onion, finely diced (optional)
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh cilantro

For the Zaatar Spice Mix:

- - 2 tablespoons dried thyme
  - 2 tablespoons dried oregano
  - 2 tablespoons sesame seeds
  - 2 teaspoons ground sumac
  - 1 teaspoon fine sea salt

For the Dressing:

- 3 tablespoons extra virgin olive oil
- Juice of 1 small lemon
- 1 garlic clove, minced
- Salt and pepper, to taste

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Instructions

Prepare the Zaatar:
Toast the sesame seeds in a dry skillet over medium heat, stirring frequently until golden. In a grinder or mortar and pestle, crush the thyme and oregano. Combine the toasted sesame seeds, ground herbs, sumac, and salt in a bowl. Set aside.
Grill the Eggplant:
Heat a grill pan over medium-high heat. Lightly brush both sides of the eggplant slices with olive oil and sprinkle generously with the zaatar spice blend. Grill until the slices are tender and nicely charred on both sides. Remove from heat and let cool slightly.
Mix the Dressing:
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until well combined.
Assemble the Salad:
In a large mixing bowl, combine the chickpeas, grilled eggplant, cherry tomatoes, and red onion. Pour the dressing over the salad and toss gently to coat. Sprinkle with fresh mint and cilantro.
Serve:
Transfer the salad to a serving dish and enjoy at room temperature or chilled.

Prep Time: 30 minutes
Cook Time: 00 minutes
Category: Healthy Salad Recipes
Method: Grilling, Mixing
Cuisine: Moroccan, Middle Eastern