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.

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

  1. Deena Kakaya says:

    This sounds so fresh and lovely! I recently shared a recipe for za’atar spiced aubergines on hummus, i hope you’ll check it out x

    • katiethisdell says:

      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.

  2. ali says:

    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!

  3. […] Olives, pickles Bread, crackers Fruit (slice it at home, if necessary) Vegetable or salad (try a tomato-feta-chickpea combo, or a broccoli-cauliflower slaw; we tend to avoid lettuces but you could also pack the […]

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