Description
Roasted zucchini and crispy chickpeas, paired with sweet heirloom cherry tomatoes and nutty farro, tossed in a tangy za’atar dressing, aka the perfect summer salad.
Ingredients
Scale
Ingredients
- 2-3 zucchinis, halved and chopped into irregular half-moons (300 g)
- 1 (14 oz or 400 g) can of chickpeas, drained and rinsed
- Diamond Crystal kosher salt and olive oil for roasting
- 165 g (1 cup) farro
- 185 g (1 ½ cups) quartered cherry tomatoes
- 10 g (3 tbsp) minced fresh parsley
Za’atar Dressing
- 45 g (3 tbsp) extra virgin olive oil
- 2 cloves garlic, minced (~8 g)
- 1 tsp za’atar
- 1 tsp dried mint
- 1/2 tsp ground coriander
- 1/2 tsp honey or agave
- 1/2 tsp sumac
- Squeeze of lemon juice
Instructions
- Preheat the oven to 450°F and line a half-sheet pan with parchment paper. If you’re using your toaster oven (like I do), use a quarter sheet pan and preheat to 450°F convection.
- Slice the zucchini in half lengthwise, and chop into irregular half-moons. Dump onto the prepared pan along with the chickpeas, and drizzle with a generous amount of olive oil and kosher salt. Toss to coat and roast in the oven for 25-30 minutes, or until the chickpeas are crisp and golden, and the zucchini has some char.
- Add the farro to a medium pot, along with a large pinch of kosher salt, and enough water to fully submerge the farro. Bring to a rolling boil, then reduce the heat to medium and let the farro simmer until soft but still has some chew — about 12 minutes. Drain and add to a large serving bowl. Add the cherry tomatoes, roasted zucchini and chickpeas, and parsley to the bowl, and set aside.
- Heat the olive oil and garlic together in a small pot or skillet over medium heat, tossing occasionally until the garlic begins to smell — it should be slightly golden. Take off the heat and add in the za’atar, dried mint, coriander, and honey. Stir.
- Pour the tempered spices over the salad, along with the sumac and a small squeeze of lemon juice, and toss to combine. Taste and adjust for salt (typically add 1 tsp of kosher salt). Serve warm.
Notes
Crumbled feta cheese would pair so well with this salad.