Ingredients
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4 tablespoons olive oil
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1 red pepper, thinly sliced
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1 green pepper, thinly sliced
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1 yellow pepper, thinly sliced
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1 (400 g) can chickpeas, drained
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1 (400 g) can artichoke hearts, drained
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1 small avocado, peeled and sliced
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2 tablespoons za'atar spice mix
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4 tablespoons chopped parsley
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2 tablespoons balsamic vinegar
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salt and pepper, to taste
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6 sun-dried tomatoes packed in oil, drained and chopped
Instructions
- 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.