This is everything you love about a Greek Salad, bulked up to make it a filling main. If you’ve never used sumac, you’re missing out. It’s a Middle Eastern spice that has a tangy, lemony taste. It brightens up so many dishes.
If you’re avoiding gluten, feel free to substitute quinoa for the wheat berries.
Why it fuels
- A single cup of uncooked wheat berries offers 24 grams fiber and 26 grams protein. It also offers a bounty of B vitamins, potassium, and iron.
- The iron, phosphate, calcium, magnesium, manganese, zinc, and vitamin K in chickpeas all contribute to building and maintaining bone structure and strength.
- Feta contains a high amount of B vitamins, phosphorus and calcium, which can benefit bone health. Additionally, feta contains beneficial bacteria and fatty acids.
For the dressing
- 1/4 cup olive oil
- 3 tbsp. red wine vinegar
- 1 tsp. salt
- juice of 1 lemon
- 2 tbsp. tahini
- 1 tsp. dried oregano
For the salad
- 1 pint grape tomatoes, halved
- 1 large cucumber, diced
- 1 bunch green onions, thinly sliced (or 1/4 of a red onion, thinly sliced)
- 1 15 oz. can chickpeas, drained and rinsed
- 2 cups cooked grains, such as wheat berries (or quinoa if GF)
- 1/4 lb. feta cheese, crumbled
- 1/2 cup chopped black olives (optional)
- 1 tsp. Sumac to sprinkle on top
- Place all of the dressing ingredients in a bowl and whisk together until emulsified. Set aside.
- ombine the remaining ingredients, except the Za’atar in a very large bowl, drizzle with dressing and toss until thoroughly combined. Serve and sprinkle generously with Sumac.
Makes 6 servings.