Hoummous al Za’atar Chickpea Salad
Bright Middle Eastern salad with chickpeas, wheat berries, roasted eggplant, za'atar and feta. Make-ahead, lemony, and easy to prep.
This salad is really a wonderful mix of flavors and texture combinations. Za’atar is an ancient middle eastern spice blend made from lightly toasted sesame seeds, sun dried herbs and ground sumac. Not the poisonous sumac you've undoubtedly been warned about since childhood, but a very food-friendly type of sumac native to the Middle East. The bark of this sumac tree is ground to a powder and tastes lemony and earthy. The salad is made with chickpeas, wheat berries, sumac, roasted eggplant, tomatoes, parsley and feta cheese. Everything is drizzled with olive oil and lemon, and then sprinkled with za’atar. If you close your eyes, the scent of the lemon and za’atar will hopefully bring you to a dusty camel caravan heading across the desert for a souq far in the shimmering distance.
Submitted by: Steven from 37 Cooks,
Yield: 4
- Soak and cook dried chickpeas and wheat berries ahead for best texture, or use canned chickpeas to save time.
- Roast eggplant with olive oil, cumin seeds and sumac until golden to concentrate flavor and avoid sogginess.
- Mix chickpeas, wheat berries, eggplant, tomatoes, parsley, lemon and za'atar, chill to meld flavors, then top with feta.
Spices
Featured in this Recipe
Preparation Instructions:
Soaking and cooking chickpeas and wheat berries: If using dried chickpeas, place chickpeas and wheat berries in two bowls, cover with twice as much water and let soak overnight. Rinse and drain, place in two cooking pots, cover with water to twice the depth of the chickpeas and wheat berries, add a pinch of salt and pepper to each, and cover. Bring to a boil, then remove the lids, lower the heat and let simmer for approximately 1 hour. Test to see if tender. Cooking times may vary. Drain and cool. If using canned chickpeas, proceed as above with just the wheat berries.
Roast the eggplant: Preheat the oven to 400°F. Cut the eggplant into 1/2-inch squares. Place in a bowl, drizzle with 2 Tablespoons olive oil, the cumin seeds and the sumac. Toss with your hands so every cube is lightly coated in oil and spices. Place on two baking sheets and bake in the oven for 20 - 30 minutes, until golden and soft.
Making the salad: Mix chickpeas, wheat berries, eggplant, tomatoes, parsley, the remaining olive oil, lemon juice, and za’atar in a large serving bowl. Toss with your hands until well combined. Chill at least one hour to allow flavors to meld. Sprinkle with feta cheese, serve.
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Frequently Asked Questions
Can I use canned chickpeas instead of dried?
Yes. Rinse and drain canned chickpeas and add them after the wheat berries are cooked. Canned chickpeas speed prep but may be softer than home-cooked ones.
What can I substitute for wheat berries?
Use freekeh, kamut, spelt berries or barley as direct substitutes. Quick-cooking grains like bulgur or farro work too, but expect a softer texture and shorter cooking time.
What are za'atar and sumac and how do they taste?
Za'atar is a blend of toasted sesame seeds, herbs and often sumac. Sumac is a tangy, lemony powder from a Middle Eastern shrub. Together they add earthy, nutty and bright citrus notes.
Can I make this salad vegan?
Yes. Omit the feta or replace it with a plant-based cheese or toasted nuts for a similar salty bite.
How long will the salad keep in the fridge?
Stored in an airtight container, it keeps 3 to 4 days. Expect the eggplant to soften over time. For best texture, store dressing separately and add feta just before serving.
Can I serve the salad warm?
Yes. Serve it warm or at room temperature. If you prefer the flavors to meld, chill it for at least one hour before serving.
How do I prevent the eggplant from becoming soggy?
Use firm eggplants, cut even cubes, avoid overcrowding on the baking sheet, roast at 400°F until golden, and pat dry if you salted them to remove excess moisture.
Can I freeze this salad or its components?
Freezing the finished salad is not recommended because eggplant and tomatoes lose texture. You can freeze cooked wheat berries or roasted eggplant separately and thaw before assembling.
Can I use canned chickpeas instead of dried?
Yes. Rinse and drain canned chickpeas and add them after the wheat berries are cooked. Canned chickpeas speed prep but may be softer than home-cooked ones.
What can I substitute for wheat berries?
Use freekeh, kamut, spelt berries or barley as direct substitutes. Quick-cooking grains like bulgur or farro work too, but expect a softer texture and shorter cooking time.
What are za'atar and sumac and how do they taste?
Za'atar is a blend of toasted sesame seeds, herbs and often sumac. Sumac is a tangy, lemony powder from a Middle Eastern shrub. Together they add earthy, nutty and bright citrus notes.
Can I make this salad vegan?
Yes. Omit the feta or replace it with a plant-based cheese or toasted nuts for a similar salty bite.
How long will the salad keep in the fridge?
Stored in an airtight container, it keeps 3 to 4 days. Expect the eggplant to soften over time. For best texture, store dressing separately and add feta just before serving.
Can I serve the salad warm?
Yes. Serve it warm or at room temperature. If you prefer the flavors to meld, chill it for at least one hour before serving.
How do I prevent the eggplant from becoming soggy?
Use firm eggplants, cut even cubes, avoid overcrowding on the baking sheet, roast at 400°F until golden, and pat dry if you salted them to remove excess moisture.
Can I freeze this salad or its components?
Freezing the finished salad is not recommended because eggplant and tomatoes lose texture. You can freeze cooked wheat berries or roasted eggplant separately and thaw before assembling.
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