photo by FrenchBunny
- Ready In:
- 4 tablespoons olive oil
- 1 red pepper, thinly sliced
- 1 green pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1 (400 g) can chickpeas, drained
- 1 (400 g) can artichoke hearts, drained
- 1 small avocado, peeled and sliced
- 6 sun-dried tomatoes packed in oil, drained and chopped
- 2 tablespoons za'atar spice mix
- 4 tablespoons chopped parsley
- 2 tablespoons balsamic vinegar
- salt and pepper, to taste
- Put half the olive oil in a frying pan and sauté the sliced peppers for 3-5 minutes until the skins start to blister and the peppers soften.
- Take off the heat and leave to cool slightly for a few minutes.
- Meanwhile, put the chickpeas, artichoke hearts, avocado and tomatoes in a large bowl.
- When the peppers have cooled slightly, add them to the other ingredients in the bowl.
- Sprinkle over the Zaatar seasoning, or make a reasonable substitute by combining thyme, marjoram, and sesame seeds with a bit of salt.
- Make the dressing by mixing up the other half of the olive oil and balsamic vinegar.
- Pour the dressing over the salad and mix well.
- Season with salt and pepper and sprinkle with the parsley.
- Serve either at room temperature or chilled.
- If you are making this ahead of time, leave out the avocados until just before serving or they will discolour.
- You can also spice up this salad by using a chilli-infused olive oil.
Questions & Replies
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This was such a flavorful salad. I made it according to the recipe except I cut the recipe in half and didn't use green peppers only because my friend doesn't like the green ones. Made this early in the morning to bring for lunch then added the avocado at lunchtime. The flavor of the balsamic dressing was really good with this salad. I had put the Za'aar seasoning,salt and pepper in with the oil and balsamic to mix all together then blended it in with the salad. So yummy and will be making this again. Made with Shish Taouk Recipe #66035 Thanks so much for sharing your recipe Sackville..We loved it and I will be making this again.
I've had this in my cookbook for ages, but never made it because I didn't have Zatar seasoning. I finally found some though and made this salad. We really enjoyed it. Colorful, healthy, flavorful and easy!! As with every recipe I make that has a "add ______ just before serving," I forgot to add the avocado! I did prepare this a couple hours ahead of time adding everything but the avocado. It smelled wonderful!! I also ended up roughly dicing the peppers after sauteing them. I just wanted everything to be about the same size. Thanks for posting this, I'll be making this one frequently.
Oh Friedel, we really enjoyed this as a main dish salad. I cooked up all the capsicum and let it sit with the other ingredients until we were ready. The contrast of textures, colours, made it truly wonderful. Thanks again for sending the za'atar, I'll have to work on the substitute now because this is a definite make again. I too forgot the parsley, but it was still so flavoursome without. Next time I will add more artichokes as I accidentally bought too small a jar!
This is an outstanding salad that is rich and full of exciting flavors that make a superb accompaniment to a Middle Eastern or mediterranean type meal. I served this with Chicken ala Turk, recipe 74351, and used this as a side salad. I think the ingredients could easily be adjusted to taste among the artichokes, peppers, chickpeas, and avocado. Roasted chicken would also be an interesting addition to this, I think, to make this a main dish salad. You might just need to add a little bit more dressing. I realized after the dinner was over that I had forgotten to add the parsley to this, and that would have added yet another dimension of flavor to an already fantastic salad, although it tasted great as it was. I am definitely going to be making this again! Thanks, SG!
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This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">