Roasted chickpea salad with za'atar

Delight in a flavorful blend of roasted chickpeas and aromatic za'atar in this vibrant salad bursting with Middle Eastern spices.

Ingredients:

• 1 14-ounce can of chickpeas or garbanzo beans
• 2 1/2 teaspoons extra-virgin olive oil, divided
• 1 teaspoon Himalayan salt
• 1/4 teaspoon black pepper
• 2 teaspoons za'atar
• 1 lemon, juice and zest of
• 1 shallot, peeled and thinly sliced
• 1/3 cup vegetable or canola oil
• 1/2 fennel bulb, thinly sliced
• 1 small carrot, thinly sliced
• 1/4 head of red cabbage, thinly sliced
• 1/4 cup mint, roughly chopped
• 1 tablespoon maple syrup
• 1 tablespoon raisins
• 2 cloves garlic, minced

Instructions:

1. Preheat the oven to 250° F.
2. Combine chickpeas with 1 1/2 teaspoons of olive oil in a bowl, then mix in the salt, za’atar, black pepper, lemon juice, and zest. Place in the oven and bake for 10 to 15 minutes. Once done, set aside.
3. In a deep-sided pan, pour the canola oil and heat it to 350° F. Cook the shallots until they turn red and crispy, then transfer them to a paper towel to absorb excess oil.
4. In a sauté pan, heat 1 teaspoon of olive oil over high heat. Stir in the garlic, followed by the carrot, fennel, and red cabbage. Sauté for 5 minutes until the vegetables are tender.
5. Take the pan off the heat and mix in the roasted chickpeas, mint, raisins, and maple syrup. Stir well. Optionally, sprinkle feta cheese on top. Taste the dish and adjust the seasoning with more vinegar, lemon juice, or salt if necessary. Finish by garnishing with the fried shallots.

Summary:

• Calories: 1585 kcal
• Fat: 95 g
• Protein: 37 g
• Carbs: 163 g
• Potassium: 2159 mg
• Magnesium: 203 mg