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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.


Greg DuPree

Recipe Summary

15 mins
30 mins


Ingredient Checklist


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

  • 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.