Tuna and Crispy Chickpea Salad with Za’atar

Recipe by Catherine Pla, adapted from Bon Appetit

Serves 4

Tuna and Crispy Chickpea Salad with Za’atar

Za’atar is a middle eastern spice blend usually composed of oregano, thyme, sesame seeds, dried sumac, and salt.

• 7 T olive oil, divided

• 1 (15-oz) can chickpeas, drained and rinsed and patted dry

• 2 T cornstarch

• 2 t za’atar, divided

• 1⁄2 a shallot, minced

• 2 T mayonnaise

• 1 T Dijon mustard

• 1 T red wine vinegar

• 1 can water-packed tuna, drained, or 1 jar olive oil packed tuna filets, drained

• 3-4 endive, halved, leaves separated, or other salad greens

• 1⁄2 c parsley leaves

• Kosher salt and black pepper

Add cornstarch to a shallow bowl and season with salt and pepper. Toss rinsed and dried chickpeas in the cornstarch mixture. Shake off excess cornstarch in a sieve. Heat 3 tablespoons of oil in a large skillet over medium heat. Add chickpeas to the pan and cook, tossing several times, until crisp and browned, about 7 minutes. Season with 1 teaspoon za’atar and a little salt. Set aside.

In a large salad bowl, combine the shallot, mayonnaise, mustard, and vinegar. Whisk in 2 tablespoons olive oil, taste and season for salt and pepper. Add the endive, and tuna, breaking it up with a fork. Add the chickpeas and most of the parsley (save some for garnish). Toss to coat with the dressing. Taste again and season accordingly. Drizzle over remaining 2 tablespoons of olive oil and toss. Sprinkle with remaining za’atar and serve.