Everything about this salad delights! From our beloved za'atar blend to the crispy pita and chickpeas, we can't get enough. Layer that with a bright dressing tossed with herbs and fresh veg, we know you'll love it!
White Wine Vinegar
Feta Cheese, crumbled
Preheat the oven to 450°F (to roast the chickpeas and toast the pitas). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Drain and rinse the chickpeas. On a baking sheet, toss the chickpeas with the cumin and a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, stirring halfway through cooking, until golden-brown, 28-30 min.
Meanwhile, on a small sheet of foil, toss the garlic cloves with a drizzle of oil. Wrap tightly and place on the same baking sheet. Roast until soft, 14-16 min.
Meanwhile, separate the pita into 2 rounds. Brush each round with a drizzle of oil, then sprinkle with the za'atar. Season with salt and pepper. Cut each round into 2-inch pieces. On another baking sheet, arrange the pita pieces. Roast in the centre of the oven, until the pita is golden-brown and crispy, 8-10 min.
Meanwhile, halve the tomatoes. Thinly slice the green onions. Thinly slice the cucumbers. Roughly chop the parsley. Thinly slice the olives.
When the garlic cloves are finished roasting, place the cloves in a large bowl. Using a fork, mash the cloves. Whisk in 1 tbsp vinegar, 2 tbsp oil, 1 tbsp water and 1 tsp sugar. Season with salt and pepper.
Add the chickpeas, green onions, tomatoes, cucumbers, parsley and olives to the dressing. Toss together. Divide the pitas between bowls and top with the veggies. Sprinkle over the feta.