Fattoush Salad with Crispy  Za'atar Chickpeas

Complements of Lexi  & Beth Harrison of Crowded Kitchen

Chickpeas

1 28oz can of chickpeas (skins removed manually)

3 tbsp extra virgin olive oil 

1 tbsp lemon juice

1/2 tsp salt 

1 1/2 tsp ground sumac

3/4 tsp marjoram

3/4 tsp thyme

3/4 tsp oregano

1/4 tsp black pepper

Salad

8 cups of lettuce of choice (we used a mix of mache and romaine) 

2 mini cucumbers, thinly sliced

4 radishes, thinly sliced1 cup grape tomatoes, halved Drench Mediterranean Lemon Dressing & Marinade

A few sprigs of fresh mint for garnish

Za'atar Chickpeas

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.

  • Toss chicpeas in spices, olive oil, and lemon and transfer to baking sheet once well incorporated.

  • Roast sheet once well incorporated. Roast for 16-24 minutes, stirring once.

  • Then, remove from oven and sprinkle with another 1/4 tsp salt and a few cracks of black pepper, and stir gently.

  • Let completely on baking sheet. 

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