Persian Chopped Salad

Persian Chopped Salad

This delicious recipe for Persian Chopped Salad pairs perfectly with Table Rosé Wine.

Servings

10

Prep

20

Ingredients

  • 1/4 Cup Red wine vinegar

  • 2 Tablespoon Honey

  • 1 Tablespoon McCormick Gourmet™ Organic Za’atar

  • 1 Teaspoon McCormick Gourmet™ Organic Dill Weed

  • 1 Teaspoon Sicilian sea salt

  • 1/2 Teaspoon McCormick Gourmet™ Organic Garlic Powder

  • 1/4 Cup Extra virgin olive oil

  • 1 Can (15 ounces) chickpeas, drained and rinsed

  • 6 Persian (mini) cucumbers, cut into chunks

  • 1/4 Cup Finely chopped red onion

  • 1 Medium red bell pepper, chopped

  • 1/2 Cup Cup fresh mint, finely chopped

  • 1/4 Cup Crumbled feta cheese

  • None

Directions

1. Mix vinegar, honey, Za’atar Seasoning, dill weed, salt and garlic powder in a large bowl. Gradually whisk in olive oil until completely combined. 2. Add chickpeas, vegetables and mint; toss to coat well. Cover. Refrigerate at least 30 minutes or until ready to serve. Sprinkle with feta cheese before serving.

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