Baked Salad – Zucchini & Chickpea Tabbouleh
Superfood, and make it super tasty. When it comes to your health, each leaf of spinach brings you iron, calcium, magnesium, Vitamins A, K, and C, and a host of antioxidants. And when it comes to making a hearty baked salad with a base of spinach, we vote for roasted veggies with a Middle Eastern flair.
Try adding this take on Tabbouleh, for example. A mix of roasted zucchini, sautéed garlicky chickpeas, and bright bites of parsley, mint, and tomato gets mixed and placed on top of a bed of Taylor Farms Baby Spinach. Then drizzle in lemon dressing (and maybe a little extra za’atar seasoning). And there you have it—your daily dose of greens just got a little daring.
- Active Time:
- 20 min
- Total TIME:
- 20-25 min
- SERVINGS:
- 4
Ingredients
- 2–3 cups Taylor Farms Baby Spinach
- 2 medium zucchinis, sliced into half-moons
- 1–2 Tablespoons olive oil
- 1 small tomato, diced
- Handful of fresh parsley, chopped
- Handful of fresh mint, chopped
- Salt and pepper, to taste
- 1 teaspoon za’atar (optional)
For the Chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 Tablespoon olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
- Zest of ½ lemon (optional)
For the Dressing:
- 3 tablespoons olive oil
- Juice of 1 lemon
- Salt and pepper, to taste
Directions
- Roast the Zucchini: Preheat the oven to 400°F (200°C). Toss zucchini slices with olive oil, salt, pepper, and optional za’atar. Spread on a baking sheet and roast for 15–20 minutes, until lightly browned.
- Cook the Chickpeas: Meanwhile, warm the chickpeas in a skillet over medium heat with olive oil, minced garlic, salt, pepper, and lemon zest. Heat for about 5 minutes, just until chickpeas are warmed through.
- Prepare the Tabbouleh Mix: In a large bowl, combine the roasted zucchini, warmed chickpeas, chopped parsley, chopped mint, and diced tomato. Stir gently to mix.
- Make the Dressing: In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper.
- Assemble the Salad: Place the baby spinach in a serving bowl. Spoon the zucchini-chickpea-herb mixture on top of the spinach.
- Dress & Serve: Drizzle the dressing over the salad and toss gently to combine. Enjoy immediately!
Have you tried Tabbouleh?
There’s traditional tabbouleh, and then there’s our take on tabbouleh.
Tabbouleh (also pronounced tabbouli or tabboula in different dialects) is a fresh, herb-forward salad that originates from regions of the Middle East like Lebanon and Syria. It’s known for its light, refreshing flavor—from vibrant herbs like parsley and fresh mint, crisp watery veggies like cucumbers and tomatoes, zingy lemon juice, and sometimes onion.
It’s a staple in mezze spreads, found next to hummus, baba ganoush, tzatziki, and olives. And it’s usually served cold, to refresh everyone on a hot Middle Eastern day. But our kitchen got creative and warmed it up to make a Baked Salad.
We also swapped some ingredients! In traditional Lebanese recipes, parsley dominates as the base of tabbouleh. We changed that to go heavy on the spinach. And while classic tabbouleh also usually calls for fine bulgur wheat, we thought we’d substitute that for sautéed chickpeas; and instead of cucumber, include roasted za’atar-seasoned zucchini! As long as the mint is fresh and the veggies are yummy, how can you go wrong?
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