Tomato, chickpea and feta salad with za’atar

Tomatoes picked from my parents’ garden weren’t the last of the year. Fittingly, with this summer-like heat hitting the East Coast this past weekend, Roberto’s stand at the farmers market had a stunning display of cherry tomatoes. Pints of yellow, pink, purple and red tomatoes–some round, some oblong, all beautiful–covered one of the tables.


I wasn’t the only one trying to cling to summer (despite having a bag full of apples, pears and acorn squash from Clyde), and one woman said that her kids would eat the tomatoes like candy. That’s encouraging to hear–especially since I didn’t like tomatoes until a few years back, despite promising my mother, at the age of three, “I’ll like tomatoes when I’m four!” It’s a running joke in my family, but now, when tomatoes are good, they’re GOOD. And the rest of the year, they’re best avoided.

Three pints for $5 seemed a steal, and they’ll find their way into all my meals this week, along with the giant bags of beans in my next-to-last CSA box. I’ve shared a recipe in the past that uses both ingredients, a green bean salad with tomatoes and goat cheese. That’ll probably be tomorrow’s lunch.


Today, it’s another simple and flavorful salad that combines chickpeas with feta and za’atar, a Middle Eastern spice. If you’re not familiar with the blend, popular blogger and cookbook author David Lebovitz wrote about a visit to a za’atar farm in Lebanon recently; it’s a fascinating read.



Tomato, Chickpea and Feta Salad
From Fine Cooking

  • 3 oz. feta, crumbled (about 1/2 cup)
  • 2 tsp. za’atar
  • Pinch crushed red pepper flakes
  • 3 Tbs. extra-virgin olive oil
  • 1 lb. cherry, grape, or pear tomatoes, halved
  • 1 15-oz. can chickpeas, rinsed and patted dry
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. white wine vinegar

In a small bowl, mix together the feta, za’atar and crushed red pepper flakes. Add 1 Tbs. of the oil and let sit while you prepare the rest of the salad.

Put the tomatoes in a large bowl. Stir in the chickpeas and season with 1/4 tsp. salt and a few grinds black pepper. Add the remaining 2 Tbs. oil and the vinegar. Stir in the feta, season to taste with salt and pepper, and serve.

4 thoughts on “Tomato, chickpea and feta salad with za’atar

    1. That looks good! I’m also trying to find new ways to cook eggplant (one left from this week’s CSA!) so maybe I’ll try it with za’atar too.

  1. I have been loving za’atar recently too. Only just discovered it. This salad sounds delish. Thanks for sharing the link to the DL post…reading now. Hope all is well!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s