Za'atar Roasted Chickpea & Lemon Salad

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant Mediterranean-inspired salad with crunchy roasted chickpeas, zesty lemon, and fresh herbs, ready in 30 minutes. This Mediterranean salad recipe (gluten-free), ready in about 30 minutes, pairs chickpeas, olive oil, and za'atar spice blend into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz) chickpeas
• 2 tbsp olive oil
• 1 tsp za'atar spice blend
• 1 large lemon
• 5 oz mixed greens
• 1 cup cherry tomatoes
• 1/4 cup thinly sliced red onion
• 1/4 cup crumbled feta cheese

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Drain and rinse 1 can (15 oz) chickpeas thoroughly, patting dry with paper towels. Toss with 2 tbsp olive oil and 1 tsp za'atar spice blend in a bowl until evenly coated.
2. Step 2: Spread chickpeas in a single layer on a baking sheet and roast for 20 minutes, shaking the pan halfway, until golden and crispy around the edges.
3. Step 3: While chickpeas roast, squeeze juice from 1 large lemon over 5 oz mixed greens in a large bowl. Add 1 cup cherry tomatoes and 1/4 cup thinly sliced red onion, then toss gently to combine.
4. Step 4: Once chickpeas are done, let cool for 5 minutes before adding to the salad bowl with 1/4 cup crumbled feta cheese. Toss again to distribute ingredients evenly.