Chickpea & Pickles Salad
Nothing beats a hearty, no-nonsense salad, and our Chickpea & Pickles is a true Farmer J classic—wholesome, punchy, and packed with proper crunch. The humble chickpea holds its own against a riot of tangy pickles, fresh herbs, and a dressing that’ll have you mopping up every last drop. It’s simple, satisfying, and just the thing for those who know that good food speaks for itself.
Forkin’ Easy
Ingredients
Za’atar Chickpeas:
1 cup (160g) cooked Chickpeas
1 tbsp (15g) Olive Oil
1 tsp (3g) Za’atar spice
¼ tsp (1g) Salt
Salad Base:
2 cups (150g) White Cabbage, finely shredded
2 small Lebanese Cucumbers (150g), cut in half lengthwise and sliced
1 medium Green Pepper (150g), quartered and sliced
3 Shifka Pickled Chili Peppers (50g), chopped
¼ cup (10g) fresh Parsley, chopped
¼ cup (40g) Pickled Red Onion (see instructions below)
½ cup (80g) sliced Pickled Cucumber
Lemon Tahini Dressing:
⅓ cup (80g) Tahini
3 tbsp (45g) Olive Oil
2 tbsp (30g) Lemon Juice
½ tsp (3g) Salt
¼ tsp (1g) Cumin
Garnish:
1 tbsp (5g) fresh Parsley
½ tsp (1g) Sumac
Method
1. Prepare the Za’atar Chickpeas:
- Preheat oven to 270°C (520°F).
- Toss chickpeas with olive oil, za’atar, and salt.
- Bake for 7 minutes until crispy. Set aside.
2. Make the Pickled Red Onion (Prepare 24 Hours Ahead):
- Thinly slice ½ small red onion (40g).
- In a small jar, mix:
- ⅓ cup (80g) red wine vinegar
- ⅓ cup (80g) water
- ⅓ cup (65g) sugar
- Add onions and let sit for at least 24 hours in the fridge.
3. Make the Lemon Tahini Dressing:
- In a small bowl, whisk together:
- Tahini, olive oil, lemon juice, salt, and cumin.
- Add a splash of water (1-2 tbsp) to thin, if needed.
4. Assemble the Salad:
- In a large serving bowl, combine:
- Shredded cabbage, cucumbers, green pepper, pickled onion, pickled cucumber, shifka peppers, and chopped parsley.
- Add the crispy za’atar chickpeas.
5. Dress & Garnish:
- Drizzle the Lemon Tahini Dressing over the salad and toss well.
- Garnish with fresh parsley and a sprinkle of sumac.
