Mediterranean Chickpea Salad with Za’Atar and Fried Eggplant

subheading: The great thing about this chickpea salad is it is made from simple, fresh ingredients. Here's what's in it:

Chickpeas - Chickpeas are the base of the salad and replace traditional lettuce or greens. This star ingredient is nutty, meaty, and protein-packed. It is what gives this salad its bulk. I simply use chickpeas from a can here to save time

Fresh Vegetables - Roma tomatoes and English cucumbers are diced, so they are a similar size to the chickpeas. This makes is easy to eat all in one bite. The red onions are thinly sliced into half-moons and give the salad a burst of flavor.

Fresh herbs - Dill and parsley are the key herbs here. Dill is loaded with a bright lemony flavor and parsley is earthy and peppery. I think dill can be the most underutilized herb, but the dill truly makes this salad come alive.

Spices - Za’atar is the spice mixture of choice for this chickpea salad. It is made of wild thyme and toasted sesame seeds - nutty, earthy, and slightly citrusy. It's sprinkled on the salad and the eggplant, if you're adding that, and it really does add depth and elevate the flavor.

Chickpea salad dressing - Since we have so many bold flavors happening, all we need is a light and simple dressing made from fresh minced garlic, lime juice, salt, pepper, and a high-quality extra virgin olive oil. I choose to use Early Harvest EVOO. Extremely tasty, but won’t overpower the salad.

Eggplant (optional) - Eggplant can be roasted in the oven or gently fried in oil to add a little something extra to this salad. Crispy on the edges, and creamy on the inside, eggplant can be a great addition next to this bright salad.

Directions at themediterraneandish.com

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