I’m bringing you my chickpea zaatar salad, perfect for stuffing into a bagel or layering on toasted bread. A fresh, budget-friendly vegetarian option — and if you’re more of a chicken person, it works just as well!
Ingredients
1 can chickpeas (19 oz/540 ml), rinsed and drained or 2 cups cooked chicken, cut into small pieces
1 cup cucumber, diced
½ red onion, finely chopped
3 tbsp capers
¼ cup fresh dill or parsley, chopped
¼ cup tahini
⅓ cup mayonnaise
Juice of half a lemon
1 ½ tsp zaatar spices
½ tsp salt
1 tbsp water (optional, if dressing is too thick)
4 bagels, halved, or 8 slices toasted bread
Instructions
- Chickpea option: In a large bowl, add 1 can of chickpeas (19 oz/540 ml), rinsed and drained, and mash with a potato masher or fork until roughly mashed.
- Chicken option: Place 2 cups of cooked chicken, cut into small pieces, in a large bowl.
- Add 1 cup diced cucumber, ½ finely chopped red onion, 3 tbsp capers, and ¼ cup chopped fresh dill or parsley. Mix well.
- In a small bowl, whisk together ¼ cup tahini, ⅓ cup mayonnaise, the juice of half a lemon, 1 ½ tsp zaatar, and ½ tsp salt until smooth. If the sauce is too thick, add 1 tbsp water.
- Pour the sauce into the large bowl and mix everything together. Adjust seasoning if needed.
- Serve the salad on 4 halved bagels or 8 slices of toasted bread.
