Arugula Salad With Za’atar Chickpeas & Sumac Onions

A winterized salad with pomegranate, halloumi, chickpea crumble.

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Prep Time: 15 minutes
Total Time: 45 minutes
Difficulty: Easy
Serves 4

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For the Dressing

• 1/4 cup olive oil

• 1/4 cup fresh squeezed lemon juice

• 1 tbsp Greek yogurt

• 1 tbsp Tahini

• Salt to taste 

Ingredients
For the Salad

• 1 cup red onion, sliced paper thin

• 2 tsp sumac

• 1/4 cup fresh squeezed lemon juice

• 2 red peppers, thinly sliced

• 1 - 19oz can chickpeas

• 1 tbsp za’atar

• 1 - 250g package halloumi, cubed

• 2 tbsp olive oil, divided

• 8 cups arugula, washed

• 2 cups cooked quinoa (optional)

• 1 cup pomegranate arils (1 pomegranate)

• Pomegranate molasses (optional)

• Salt, to taste

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Method

1. Preheat oven to 375 F

2. In a small bowl or mason jar, combine onions, lemon juice and sumac and set aside.

3. Place red pepper on a baking sheet, toss with 1 tbsp olive oil and a pinch of salt. Bake for 25 minutes, or until soft.

4. In a food processor, combine chickpeas, 1 tbsp olive oil, za’atar and salt until a chickpeas are crumble-like in texture (there should still be chunks).*

5. Spread chickpea crumble on a parchment lined baking sheet and bake until slightly crispy, about 25 minutes.

6. Meanwhile, heat a in a non-stick pan over medium heat. Cook the halloumi, flipping frequently, until golden. About 5 to 7 minutes.

7. Make the dressing by combining ingredients in a jar and shaking.

8. Assemble the salads. Divide the arugula between 4 bowls. Top with quinoa (if using), halloumi, peppers, chickpea crumble, pomegranate and dressing. Drizzle pomegranate molasses (if using).

*Alternatively, toss chickpeas in the za’atar and olive oil and bake whole if you do not have a food processor.

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estimated nutritional info (per serving)
calories 662 kcal - fat 43g - saturated fat 13g - protein 25g - carbohydrates 46g - dietary fibre 12g - sugars 10g - sodium variable

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