This salad recipe is perfect for a quick, satisfying meal any time of the year. The flavorful za’atar and sumac dressing is mixed with canned chickpeas, cucumber, tomatoes, olives, creamy feta, and fresh herbs, creating a light and filling dish. Topped with jammy eggs, it’s a great option for lunch.
**Ingredients:**
– 3 large eggs
– 3 tbsp extra-virgin olive oil
– 1 tbsp za’atar, with extra for serving
– 1 tsp ground sumac
– Juice of ½ lemon
– 1 tbsp maple syrup
– 2 (540-ml) cans chickpeas, drained and rinsed
– ½ cup chopped English cucumber
– ½ cup halved cherry tomatoes
– ½ cup sliced pitted green olives
– ¼ cup finely chopped fresh parsley leaves
– 10-12 mint leaves, chopped, plus extra for serving
– 2 tbsp chopped pickled onions (optional)
– ⅓ cup crumbled feta, divided
**Preparation:**
To cook the eggs, boil water in a medium saucepan. Add the eggs and cook for 7 minutes for soft yolks or 8 minutes for firmer yolks. Transfer the eggs to ice water for 3 minutes, then peel and quarter them.
In a large bowl, whisk together olive oil, za’atar, sumac, lemon juice, and maple syrup. Add chickpeas, cucumber, cherry tomatoes, olives, parsley, mint, pickled onions (if desired), and half of the feta. Mix well.
Top the salad with the remaining feta and eggs. Serve with additional mint leaves and a sprinkle of za’atar.
*Serve 4 to 6.*
This recipe was created in partnership with CBC Creator Network.