Ingredients
-
250
g Bayara chickpeas soaked 4-5 hrs before use
-
250
g Bayara freekeh
-
2
Egg Plants
-
3
Tomatoes
-
150
g Fresh parsley
-
1
Tsp. Bayara cumin whole
-
1
Tsp. Bayara sumac
-
3
Tbsp. Bayara za’atar
-
1
Pinch Bayara Salt
-
1
Pinch Bayara Black Pepper Crushed
-
1/2
Cup Bayara olive oil
-
1
Lemon (Juiced)
-
150
g Goat Cheese - Crumbled
Chickpeas Za’atar Salad
- 1. Place the chickpeas in a bowl, put 500ml of water and let it soak for 4-5 hours. Rinse and drain.
- 2. Fill two cooking pots with 500ml water each. Put chickpeas and freekeh, add a pinch of salt and pepper and bring to a boil. Check if tender, drain and allow to cool.
- 3. Preheat oven to 200°C. Cut the eggplants into half. Place on a baking tray, drizzle with olive oil, sumac and cumin seeds. Bake in the oven for around 20-30 minutes until golden and soft.
- 4. In a large bowl, mix cooked chickpeas, cooked freekeh, roasted eggplant, tomatoes, parsley, olive oil, lemon juice and za’atar. Toss the mixture until well combined, sprinkle with goat’s cheese and serve.
