Ingredients
- SpinneysFOOD Organic Chickpeas 1 x 400g tin
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 5 tbsp
- SpinneysFOOD Za’atar 2 tbsp & extra to serve
- SpinneysFOOD Fine Coriander ½ tsp
- SpinneysFOOD Fine Cumin ½ tsp
- SpinneysFOOD Fine Sea Salt ½ tsp, extra to taste
- SpinneysFOOD Fresh Coriander A handful
- Garlic ½ clove
- Limes 3
- SpinneysFOOD Organic Natural Honey 2 tbsp
- Red onion 1
- Roma tomatoes 2, ripe
- SpinneysFOOD Moroccan Hummus 600g
- Sundried tomatoes from Spinneys deli 150g
- SpinneysFOOD Feta Cheese 80g
- Microgreens A handful
Nutrition (Per serving)
- Calories 661
- Fat 39.3g
- Saturates 7.8g
- Protein 22.1g
- Carbs 66g
- Sugars 27g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Zaatar chickpea, hummus and sundried tomato salad
Middle Eastern 15 Mins Prep · 30 Mins Cook
- Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper.
- To make the za’atar chickpeas, drain and rinse the chickpeas, then place them on the baking tray. Drizzle over 2 tbsp olive oil. Add the za’atar, fine coriander, cumin and salt, then toss to coat. Place in the oven to roast for 30 minutes, or until golden.
- Finely chop the coriander. Mince the garlic. Juice the lime. Place the coriander, garlic and lime juice in a bowl and combine with 4 tbsp olive oil, honey and salt.
- Peel and finely slice the red onion. Quarter the tomatoes.
- Spread the hummus on a serving platter. Top with the crispy za’atar chickpeas, Roma tomatoes, sundried tomatoes, crumbled feta cheese and microgreens. Drizzle over the dressing.
- Sprinkle over extra za’atar and serve.