Roasted Chickpea Salad with Zaatar
Ingredients
- 1 14-ounce can of chickpeas or garbanzo beans
- 2 1/2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon Himalayan salt
- 1/4 teaspoon black pepper
- 2 teaspoons za'atar
- 1 lemon, juice and zest of
- 1 shallot, peeled and thinly sliced
- 1/3 cup vegetable or canola oil
- 1/2 fennel bulb, thinly sliced
- 1 small carrot, thinly sliced
- 1/4 head of red cabbage, thinly sliced
- 1/4 cup mint, roughly chopped
- 1 tablespoon maple syrup
- 1 tablespoon raisins
- 2 cloves garlic, minced
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