Za'atar Chickpea Salad with Fresh Mint

🥘 Ingredients

• Za'atar spice
  2 tbsp
• baby lettuce
  2 unit
• bell pepper
  2 unit
• black pepper
  1 tsp
• chickpeas
  2 unit
• cilantro
  1/2 oz
• cooking oil
  1 tsp
• garlic powder
  2 tsp
• greek vinaigrette
  3 oz
• green olives
  2 unit
• lemon
  2 unit
• mini cucumber
  4 unit
• mint
  1/2 oz
• paper towels
• salt
  1 tsp
• yogurt
  1/2 c

🍳 Cookware

• large pan
• large bowl

1. 1

   Drain and rinse chickpeas ; thoroughly pat dry with paper towels . Heat a drizzle of cooking oil in a large pan over medium heat. Add chickpeas and cook, stirring occasionally, until lightly browned, ⏱️ 4 minutes . Stir in Za'atar spice , garlic powder , salt , and black pepper until well combined. Turn off heat; transfer to a plate. Wipe out pan.

   chickpeas: 2 unit, paper towels, cooking oil: 1 tsp, Za'atar spice: 2 tbsp, garlic powder: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   While chickpeas cook, wash and dry produce. Finely chop cilantro . Quarter lemon . Trim and discard root end from baby lettuce ; chop leaves into bite-size pieces. Trim and dice mini cucumber into 1/2-inch pieces. Core, deseed, and dice bell pepper into 1/2-inch pieces. Roughly chop green olives . Finely chop mint .

   cilantro: 1/2 oz, lemon: 2 unit, baby lettuce: 2 unit, mini cucumber: 4 unit, bell pepper: 2 unit, green olives: 2 unit, mint: 1/2 oz
3. 3

   In a large bowl , toss together lettuce, cucumbers, and bell pepper with as much dressing ( greek vinaigrette and yogurt ) as you like. Taste and season with salt and pepper. Divide salad between bowls; top with chickpeas and olives. Garnish with mint and serve with remaining lemon wedges on the side.

   greek vinaigrette: 3 oz, yogurt: 1/2 c