Rating: 5 stars
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It’s sadly common to eat a salad for dinner and walk away hungry. Not so here. Quinoa, pistachios and chickpeas pack protein, and roasted carrots add a satisfying heft to each bite. Unfamiliar with za’atar? It’s a Middle Eastern spice blend that contains dried sumac (a berry that has a flavor akin to citrus), sesame, cumin, thyme, oregano, and marjoram. If you can’t find it at your store, mixing together any of these listed spices will get you a similar taste. Use any extra za’atar to season meat and fish, or stir it into your favorite plain hummus.

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Greg DuPree

Recipe Summary

hands-on:
15 mins
total:
30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook quinoa according to package directions; set aside.

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  • Meanwhile, whisk vinegar, pepper, and ½ teaspoon salt in a large bowl. Add carrots and let stand 15 minutes.

  • Preheat oven to 400°F. Brush pitas on one side with 1 tablespoon oil and season with za’atar or thyme; place, seasoned side up, on a baking sheet and bake until crisp, 5 to 7 minutes.

  • Drain carrots, reserving ¼ cup pickling liquid. Transfer to a large bowl with arugula, chickpeas, and quinoa. Add reserved pickling liquid and remaining 3 tablespoons oil and ½ teaspoon salt; toss to combine. Top with pistachios and dill and serve with feta and pita.

Nutrition Facts

637 calories; fat 26g; saturated fat 5g; cholesterol 9mg; fiber 13g; protein 21g; carbohydrates 83g; sodium 1079mg; sugars 14g.
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