Crispy Chickpea Za'atar Salad

🥘 Ingredients

• chickpeas 2 cans
• olive oil 2 tbsp
• smoked paprika 2 tbsp
• dried oregano 1 tbsp
• salt 1 tsp
• shredded Brussels sprouts 4 cups
• pomegranate 2
• mint 1 bunch
• parsley 1 bunch
• Za'atar 0.33 cup
• additional salt
• lemon juice
• tahini ½ cup
• honey or agave 2 tbsp
• lemon 1
• salt 1 tsp
• pepper ½ tsp
• water ¼ cup

Roasted Chickpeas

1. 1

   Toss chickpeas and olive oil in a large bowl until the beans are coated, then combine with smoked paprika , dried oregano , and salt .
2. 2

   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 ).
3. 3

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

Salad

1. 1

   Allow chickpeas to cool completely, then add them along with the shredded Brussels sprouts , pomegranate , mint , and parsley in a large bowl .
2. 2

   Add your dressing in small increments, tossing the salad as you go, until it is dressed to your liking.
3. 3

   Optionally top with Za'atar and store refrigerated in an air tight container for 5-7 days. Adjust with additional salt and lemon juice to taste.

Creamy Tahini Dressing

1. 1

   Whisk together the tahini , honey or agave , lemon , salt , pepper , and water until smooth.