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.
1 cup quinoa
⅔ cup white balsamic vinegar or white wine vinegar
⅛ teaspoon black pepper
1 teaspoon kosher salt, divided
3 large carrots, shaved into ribbons
2 pitas, split horizontally
¼ cup olive oil, divided
½ teaspoon za’atar or dried thyme
5 ounces baby arugula
1 15.5-oz. can chickpeas, drained and rinsed
⅓ cup roasted, salted pistachios, roughly chopped
2 tablespoons chopped fresh dill
2 ounces feta cheese, sliced
Sat fat 5g
How to Make It
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.
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