A fun twist on tabbouleh, this Lebanese chopped salad is bursting with fresh flavors and packed with protein.
One of the reasons I always crave Lebanese food is because of the way it makes me feel after I eat it. Light, flavorful and protein-packed, I never feel heavy or weighed down after I eat Middle Eastern food. I wish I could say the same about a giant slice of pizza or a gooey grilled cheese.
As I continue focusing on high protein, low carb meals as I work off the baby weight, Lebanese food remains front and center in my diet. Naturally gluten free, it relies on ingredients like fresh garlic, plenty of lemon juice and lots of fresh herbs to add tons of flavor without a lot of added calories.
My Lebanese Chopped Salad with Chickpeas is a fun play on the traditional tabbouleh salad. For added protein and filling fiber, I added chickpeas which happen to be my 2 year olds favorite snack food at the moment.
Za’atar is my secret weapon for giving the salad a toasted, earthy flavor that really makes it stand out. If you’ve never tried za’atar before, it’s a popular Middle Eastern spice blend made with thyme, sumac, toasted sesame seeds and other spices. You can make it yourself but my family has always loved Ziyad’s green za’atar.
While I’m not strictly gluten free, I often suggest recipes like this to people navigating a gluten free lifestyle. There is nothing about this dish that makes you feel deprived. Satisfying on it’s own, you can always add grilled chicken or beef shawarma on top for even more protein.
- 1 can chickpeas drained and rinsed
- 2 roma tomatoes diced
- 1/2 cup cucumber diced
- 1/2 cup red pepper diced
- 1/2 cup red onion diced
- 1/4 cup parsley mined
- 1/4 cup lemon juice
- 2 tablespoons olive oil
- 1 tablespoon dried mint or 2 tablespoons fresh mint
- 1 tablespoon za'atar
- 1 clove garlic grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Place all ingredients in a large bowl and toss well to combine.
Serve immediately or store in an air-tight container in the refrigerator for up to 5 days.