---
title: Crispy Chickpea Za'atar Salad
course: salad
source:
  url: https://www.umami.recipes/recipe/WDPUuQgkJlvXAkUYq39g
tags: [salad, chickpea, meal-prep, vegetarian]
---

= Roasted Chickpeas =

Toss @chickpeas{2%cans}(16 oz each, drained, rinsed, and dried thoroughly, 400g after draining) and @olive oil{2%tbsp} in a large #bowl{} until the beans are coated, then combine with @smoked paprika{2%tbsp}, @dried oregano{1%tbsp}, and @salt{1%tsp}.

Transfer to a #baking sheet{} and roast at 400°F (205°C) or until golden brown, a little crunchy, but still creamy on the inside (about ~{20%minutes}).

While they cook, remove the seeds from your pomegranate, prepare your herbs, and make the Creamy Tahini Dressing following the instructions below.

= Salad =

Allow chickpeas to cool completely, then add them along with the @shredded Brussels sprouts{4%cups}(PACKED, 350g), @pomegranate{2}(small, seeds from 2 small pomegranates), @mint{1%bunch}(finely sliced, 1 packed cup), and @parsley{1%bunch}(finely sliced, 1 packed cup) in a large #bowl{}.

Add your dressing in small increments, tossing the salad as you go, until it is dressed to your liking.

Optionally top with @Za'atar{1/3%cup}(25g-30g, see note) and store refrigerated in an air tight container for 5-7 days. Adjust with @additional salt{} and @lemon juice{} to taste.

= Creamy Tahini Dressing =

Whisk together the @tahini{1/2%cup}, @honey or agave{2%tbsp}, @lemon{1}(zest from 1 lemon, juice from 1/2), @salt{1%tsp}, @pepper{1/2%tsp}, and @water{1/4%cup}(plus additional as needed to thin) until smooth.