Chickpeas, Yogurt & Za’atar Nuts
100%
1
Nutrition balance score
Great
Glycemic Index
37
Low
Glycemic Load
6
Low
Nutrition per serving
Calories127.5 kcal (6%)
Total Fat4.4 g (6%)
Carbs16.9 g (6%)
Sugars3.3 g (4%)
Protein6.9 g (14%)
Sodium18.1 mg (1%)
Fiber3.2 g (12%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Coarsely chop ½ cup nuts (wal-nuts, almonds). In a small skillet over medium-low, heat the nuts and stable-spoons olive oil. Once the nuts start to sizzle, remove from the heat. Stir in 1 tablespoon za'atar and season with S&P. Set aside.
Step 2
2. In a large bowl, stir together 1½ cups full-fat Greek yogurt, juice from half of 1 lemon (about 1½ tablespoons), and 1 teaspoon each S&P. Grate 1 small garlic clove into the mix and stir to combine.
Step 3
3. Drain and rinse 2 (15-ounce) cans chickpeas. Add to the yogurt dressing and toss to combine. Add 2 cups salad greens (baby kale, arugula) onto the pile of chickpeas (rip any large leaves), then do the same with 1 cup soft herb leaves (basil, mint, parsley). Toss gen-tly, then stir in the nuts and za'atar oil.
Step 4
Season to taste with more S&P, lemon, and oil. Sprinkle with more za'atar if you like. (Without the greens, the salad will keep for 3 days in the fridge.)
