Facebook0Twitter0Pinterest0 Ingredients Za’atar 1 tsp (2 mL) fresh thyme, chopped 1 tsp (2 mL) oregano, chopped 1/2 tsp (2 mL) sumac 2 tbsp (30 mL) toasted sesame seeds salt & pepper to taste Chickpea Salad 4 cups (100 mL) cooked chickpeas (canned can be substituted) 1 English cucumber, seeded and diced 1 cup (250 mL) cherry tomatoes, sliced in half 1 cup (250 mL) Jben cheese or Feta cheese 1/2 cup (125 mL) Peak of the Market red onion, diced 1 tsp (2 mL) fresh garlic, chopped 1 tsp (2 mL) Dijon Mustard 1/2 cup (62.5 mL) canola oil 1/4 cup (62.5 mL) lemon juice 1 tsp (2 mL) ground cumin 1 tsp (2 mL) ground clove 1/2 tsp (1 mL) ground nutmeg 1/2 tsp (1 mL) ground coriander Directions Combine thyme, oregano, sumac, toasted sesame seeds, salt, pepper and set aside. Wish together Dijon mustard with the lemon juice and slowly add the canola oil. Whisk in garlic and then all the spices, season with salt & pepper and set aside. In a separate bowl, combine the diced cucumber, sliced tomatoes, diced onion, Jben cheese and chickpeas together. Pour dressing over mixture and adjust seasoning if necessary, top with za’atar and enjoy! Pairs well with The Botanist Islay Dry Gin & Soda Facebook0Twitter0Pinterest0 Found Under: Gluten FreeMain CoursesSalads / SidesPulses30 min or less Leave a Review Cancel reply You must Register or Login to post a comment.