An open-faced omelette is a large omelette that feeds multiple people, no folding or flipping required. It’s quickly become a favorite go-to easy, fast, high protein breakfast (or brinner) option. Essentially a stovetop frittata, an open-faced omelette is super fast (it only takes 10 minutes!) with no baking required. This version is topped with dollops of melty cream cheese and smoked salmon, served with all your favorite bagel and lox accoutrements like capers, dill, and red onion (minus the bagel!).

Eggs are my go-to for quick and easy meals at any time of day. They’re relatively cheap compared to other proteins, healthy, and cook up incredibly fast!

Lately I’ve been making a lot of omelettes for dinner (my kids love them) but I’ve grown tired of cooking them one by one, as well as folding them and flipping them. Enter: the open-faced omelette! You can serve an entire family with one of these – no flipping required.

And I supposed I could just call this a stovetop frittata. But it feels more omelette-like to me because the “fillings” are placed on top rather than mixed into the eggs.

...GET THE RECIPE for Open-Faced Omelette with Smoked Salmon and Cream Cheese!

This creamy spinach and eggs features only four main ingredients – green onions, baby spinach, Greek yogurt, and eggs – and takes only 15 minutes to make in one pan! Greek yogurt is used instead of cheese or heavy cream to give the consistency of a creamed spinach in a lighter, healthier way. Eggs are cracked directly into the creamy spinach mixture and cooked right in the pan. This is such an easy way to get healthy greens in for breakfast, but this meal is great any time of day especially for a fast dinner!

Is it insensitive of me to post an egg recipe during these times of high egg prices? Perhaps. But hear me out. With only three other ingredients – and relatively inexpensive ones at that – this is a delicious way to really showcase eggs in all their glory. In this economy, we’re treating our eggs real nice and giving them the respect they deserve.

This healthy and delicious meal is perfect for breakfast – getting a good dose of healthy veggies in is such a great way to start the day! I wouldn’t hesitate to make this creamy spinach and eggs recipe for a quick dinner either.

...GET THE RECIPE for Creamy Spinach and Eggs!

Allow me to introduce you to the Feta and Tomato Sandwich! Olive oil is drizzled on warm toasted bread, with a cut clove of garlic rubbed on top to infuse the flavor. Then, a sprinkling of oregano and sea salt, with slices of feta cheese and fresh summer tomatoes. This Greek sandwich takes less than 5 minutes to throw together and is delicious, simple, and easy. Perfect for those peak-season tomatoes and a fun way to change up your lunchbox routine!

You’ve heard of Southern tomato sandwiches. You’ve had thick slices of ripe tomato on a BLT. And I’m sure you’ve had an Italian Caprese sandwich with tomatoes, mozzarella, and basil. But have you ever had the Greek version of a tomato sandwich with sliced feta cheese? It will swiftly become your new favorite kind of tomato sandwich!

What sets this sandwich apart this is the garlic-infused flavor. After the bread is toasted, while it’s still warm, you’ll drizzle olive oil on it and immediately rub the cut size of a clove of garlic on it. The flavor of the garlic infuses into the oil, enhanced by the heat still coming off of the toasted bread.

...GET THE RECIPE for Greek Feta and Tomato Sandwich!

This easy puff pastry zucchini and summer squash tart only takes a few minutes to throw together with barely any clean-up! This is a great way to use all that fresh summer time zucchini and squash. With sun-dried tomatoes, some oregano sprinkled on top, and a drizzle of balsamic glaze after it’s done cooking, this is perfect for a light lunch or dinner – or an appetizer cut into small pieces. Plus, it’s great served room temperature, so it’s perfect to put out for a party.

So, when I set out to create this recipe, I was originally going to do one of those upside-down puff pastry situations you’ve probably seen all over instagram and tiktok. Like these.

But honestly, was I really going to spend time cutting up the puff pastry and arranging each individual one? No. One giant puff pastry tart was the answer here. Plus, zucchini and summer squash have a lot of water in them, and if they were baked upside-down, that water would have nowhere to evaporate. It likely would have resulted in a soggy, mushy zucchini situation.

So here we are with a big ol’ zucchini puff pastry tart – baked right-side-up – that you can just cut up with a pizza cutter after you’re done!

...GET THE RECIPE for Puff Pastry Zucchini and Summer Squash Tart!

Allow me to introduce you to Spaghetti Tonno e Burro – literally, spaghetti with tuna and butter. A three-ingredient, 10-minute recipe, this will have you literally jumping for joy at both its ease and comforting, simple taste. A minimalist Italian pantry meal that requires literally only three ingredients: olive oil-packed tuna, butter, and spaghetti. This is a perfect easy pasta recipe for hot summer evenings and busy weeknights.

You’ll also need some salt and pepper, as with almost any recipe. Freshly ground black pepper is pretty important (unless you are my children, who like black pepper unless you can *see* it – commence eye rolling). And, depending on the brand of tuna you use and how much you salt the pasta water, you may need some extra salt on hand.

Spaghetti Tonno e Burro is reminiscent of a tuna casserole, but light years better in my opinion. It’s not as heavy, and it’s SO much easier to make. But if you like a tuna casserole – or *kind of* like tuna casserole but wish it was a bit lighter – you’ll definitely like this.

This tuna pasta recipe is gorgeous in its simplicity.

...GET THE RECIPE for Spaghetti Tonno e Burro (Spaghetti with Tuna and Butter)!

Today we’re making Bánh Mì Hot Dogs – a twist on a Vietnamese Bánh Mì sandwich, which usually comprises marinated grilled pork (or other protein) with pickled veggies and herbs on French bread. We’re going to use all those toppings – plus some spicy mayo and cucumbers – on a regular ol’ hot dog and hot dog bun, for an easy and delicious dinner you can whip up in under 15 minutes!

A Bánh Mì is easily one of my favorite sandwiches. Maybe even my top sandwich pick ever (a bold statement!). And while I’ll go for an authentic Bánh Mì to-go any time, a hot dog version is a fast and easy way to scratch that itch at home and a super fun way to elevate of the USA’s favorites: the humble hot dog!

Because we’re using a hot dog as the protein instead of the super flavorful, marinated meat that usually goes in a Bánh Mì sandwich, we’re going to pump up the flavor in another way. I love using a homemade spicy mayo as a spread on these for this reason.

Without further ado, let’s make some Bánh Mì hot dogs, shall we?

...GET THE RECIPE for Bánh Mì Hot Dogs!

This easy shredded carrot salad features sweet raw carrots in all their glory tossed in a simple lemon honey dijon vinaigrette with parsley and green onions. A food processor makes easy work of shredding the carrots, but a vegetable peeler or box grater (or buying a bag of pre-shredded!) also works well! This is a delicious French carrot salad, an easy side dish to make, and a unique change from lettuce-based or green salads. And it only takes 10 minutes!

I love the taste of raw carrots but you know what? I’m not a fan of all the chewing. Sometimes you don’t want to work so hard, you know? Enter: shredded carrot salad. A classic French recipe, these carrots are grated small and thin, and when tossed with a simple vinaigrette dressing (no mayonnaise here!), they soften quite a bit to the perfect texture. It reminds me of coleslaw.

The other day I was putzing around in my veggie garden area to start prepping for spring and found a bunch of carrots that had survived the winter! I knew I had to make something special with them, and I didn’t want to cook them to smithereens since I knew they would be extra sweet from the cold weather.

...GET THE RECIPE for Shredded Carrot Salad with Herbs and Dijon Vinaigrette!

This Greek Zucchini Casserole, or Sfougato – which is very similar to a crustless quiche or frittata – features crumbled feta cheese and beaten eggs, along with green onion and herbs, all mixed together and baked in a rectangular pan. You can also use yellow summer squash, or a mixture of both here! I know I’m always looking for ways to use up my garden summer squash and zucchini, and this is a great way to pack a lot into one delicious and healthy recipe, perfect for breakfast, lunch, or dinner – and great for reheating all week.

Sfougato is a Greek baked egg dish, similar to a quiche, frittata, or baked omelette, but with the emphasis on the veggies instead of the eggs. We’ll use FOUR whole zucchini here – whereas a quiche or frittata focuses mostly on the eggs with a few extra ingredients, this casserole really features the zucchini squash in all its glory, the egg giving it structure and texture.

Like most recipes with zucchini, you can easily substitute yellow summer squash in this recipe, or use a mix. But I love how the vibrant green zucchini, herbs, and green onion permeate the whole thing – especially when topped with some bright red tomato slices (which are optional, but so pretty and delicious!).

...GET THE RECIPE for Greek Zucchini and Egg Casserole (Sfougato) with Feta and Herbs!

This Peach Caprese Salad is a delicious twist on the classic! It feature slices of fresh, juicy, ripe peaches amongst the traditional tomatoes, fresh mozzarella, and fresh basil. A sprinkling of Aleppo (or other spicy) pepper and drizzle of tangy balsamic vinegar provide the perfect complement to this sweeter-than-usual Caprese salad. This five-minute recipe is great as a side for grilled chicken or fish. Or, serve with bread, and you’ve got yourself the perfect light summertime meal!

A traditional Caprese salad features thick slices of ripe tomatoes, fresh mozzarella cheese, and basil leaves. It’s drizzled with olive oil and seasoned with salt and pepper. It’s delicious in its simplicity, and honestly, I could eat it every day, especially when the weather is warm and tomatoes are in season!

But sometimes you want to shake things up a bit, you know? Enter: PEACH Caprese Salad. It’s still gorgeously simple and allows all of the individual ingredients to shine. What a way to feature two of summer’s most delicious seasonal offerings: ripe peaches and tomatoes!

You can dress it simply with olive oil, salt, and pepper only, as a traditional Caprese salad recipe.

...GET THE RECIPE for Peach Caprese Salad!

These Spanakopita Turkey Burgers are such a fun mashup of two of my favorite foods: burgers, and spanakopita (Greek spinach pie)! The burger patties are packed with veggies and flavor- a mix of fresh spinach, crumbled feta cheese, lemon, and dill, along with lean ground turkey (or chicken, or other ground meat). A simple lemony, garlicky Greek yogurt sauce with herbs is the perfect accompaniment to spread on the burgers when serving. And since they’re baked in the oven on parchment paper, clean-up is a breeze and you don’t have to worry about overcooking the turkey!

I’d be lying if I said I’d never met a turkey burger I didn’t like. I frequently don’t like them. When it comes to burgers, I’m usually a purist and go for beef.

BUT. Not anymore. All the usual problems of turkey burgers – the dryness, the blandness, the boringness – all go away with this recipe. All the flavor of spanakopita – in a high protein, burger form!

These turkey burgers are juicy! Baking them in the oven until they are just cooked to temperature ensures they don’t dry out from overcooking.

...GET THE RECIPE for Spanakopita Turkey Burgers with Yogurt Sauce!

This smashed chickpea salad sandwich serves as a vegetarian and vegan alternative to chicken and tuna salad! It’s cheap to make and packed full of plant-based protein for a flavorful and filling lunch. It’s perfect for making ahead and meal prep. This chickpea salad sandwich features chickpeas, partially smashed, and tossed with a creamy lemon garlic mayo, green onions, and fresh herbs. Serve on bread, on crackers, lettuce wraps, or any way you’d serve chicken or tuna salad!

Chickpeas are such a versatile and delicious plant-based protein. They’re inexpensive, extremely nutritious and high in all kinds of vitamins and minerals. And because they are high in both protein and fiber, they’re satisfying and keep you feeling full.

I almost always have a couple cans of chickpeas in my pantry, whether it’s for this chickpea salad, or some of my other favorite chickpea recipes like chickpea curry, homemade hummus, or crispy roasted chickpeas.

This chickpea salad can be made ahead of time and assembled for sandwiches when you need it, making it perfect for meal prep. Bonus: my kids LOVED it. I can’t WAIT to make it again and again, and I know you’ll love this delicious easy recipe!

...GET THE RECIPE for Smashed Chickpea Salad Sandwich!

This Taco Salad recipe is so easy, so hearty, and so flavorful! Featuring ground turkey and black beans, this is a bit of a healthier take on taco salad, which usually features ground beef. This taco salad is packed with lean protein and nutrient-packed black beans, without skimping on flavor. Especially with the creamy avocado cilantro dressing drizzled on top! If you’re looking for a dinner salad the whole family will love, look no further.

I love a good dinner salad, especially in the summer. This recipe does require some more cooking than your typical salad, but it’s worth it. I personally cook some tortilla strips from scratch (which is super easy to do), though you can certainly use any tortilla chip you like. And the ground turkey, browned with taco seasoning and the black beans, only takes a few minutes to cook.

This taco salad features layers of cool, crunchy iceberg lettuce (which I personally love and think it often gets a bad rap), tomato, cheese, cilantro and onion, and the crunchy tortilla strips and warm, savory turkey and beans, all drizzled with the creamy tangy dressing. You’ll love all the different things going on in this easy recipe!

...GET THE RECIPE for Easy Taco Salad with Ground Turkey and Black Beans!

Move over, boring salads – this Mango Avocado Salad is in anything but! With a hearty boost of protein and flavor by adding spicy blackened tofu (or shrimp, or chicken!), this salad is packed full of sweet, salty, spicy flavors. With the creamy chunks of avocado as well as a creamy avocado lime dressing, you’ll be in salad heaven.

If you’re looking for a fresh new salad to add to your rotation, look no further. This mango avocado salad is anything but ordinary, bursting with unique flavors and hearty and satiating protein and healthy fats.

I’m a huge fan of sweet and spicy combinations, and mango is one of my favorite fruits to pair with spicy or savory foods. Whether it’s mango salsa with fresh jalapeño peppers, mango quinoa salad, shrimp ceviche, or blackened fish tacos topped with mango salsa, it’s a wonderful fruit to add to meals for naturally sweet flavor.

(Though I do acknowledge mangos can be kind of a pain in the neck to peel and cut, which is why I wrote a whole tutorial on two ways for how to cut a mango! And you can always buy them pre-cut.)

In this post I’ll take you through how to make the salad dressing super creamy and smooth, as well as how to blacken the tofu, and how to make the salad vegan, if that’s your thing.

...GET THE RECIPE for Mango Avocado Salad with Blackened Tofu!

This Israeli Couscous Salad (or Pearl Couscous Salad) is packed with fresh herbs, feta cheese, and Mediterranean ingredients like cucumbers, tomatoes, and olives. Toasting the couscous before cooking it adds a delicious, nutty flavor. This Mediterranean couscous salad is super flavorful and is sure to be your new favorite side dish or light meal!

Have you ever had Israeli, or pearl, couscous? It’s basically tiny circles of pasta. It has a wonderful chewy texture, a bit heartier tasting than the fluffier and smaller Moroccan-style couscous, and is the perfect base for a cold salad.

This recipe toasts the couscous in olive oil before adding water to the pot and cooking, resulting in a deliciously toasty, nutty flavor that enhances the whole recipe. I do this with my orzo pilaf recipe, too.

The cooked couscous is then tossed with a simple mixture of lemon juice, garlic, and extra-virgin olive oil, cooled, then mixed with refreshing Mediterranean ingredients like cucumbers, tomatoes, olives, herbs, and feta cheese.

This couscous salad is a delicious vegetarian side dish or light lunch, and is great paired with grilled halloumi, shrimp, or chicken. You could even add some cooked chickpeas to it to add some more protein and make it a meal.

...GET THE RECIPE for Mediterranean Israeli (Pearl) Couscous Salad!

Consider this a sign: it’s time to make a big batch of freezer burritos with beans, rice, and cheese! Just pop these make-ahead burritos into the microwave for a fast, hearty, and healthy lunch (that just happens to be vegetarian and packed with plant-based protein, if that’s your thing!). They are CHEAP to make, EASY to assemble, and they taste amazing. It’s easy to adapt these to be vegan, or even add other things to them like shredded chicken.

These freezer burritos are super simple, packed with cooked rice, black beans, and shredded cheese. I always use my recipe for black beans and rice for the base of this. I’ll use the whole batch – or any leftovers I have – to make into these burritos and my future self is always VERY thankful when I realize I have meals ready to go in the freezer!

What kinds of beans, rice, and cheese, or other ingredients, can I add to freezer burritos?

You can really use any kind of cooked rice you want – plain, cilantro lime brown rice, Mexican rice, whatever! And any favorite recipe for black beans you want – even plain black beans out of the can will work, but I like a little flavor in mine.

...GET THE RECIPE for Freezer Burritos with Beans, Rice, and Cheese!

These fresh Veggie Wraps have hummus and avocado for a creamy texture, flavor, and satiating protein and healthy fats! You’ll LOVE the energy boost you get from this dose of raw veggies – the key is adding those creamy ingredients to balance their crunchiness, and cutting all the veggies pretty small for a homogenous texture and a wrap that doesn’t fall apart. And the greens? Don’t skip tossing them with a simple dressing of extra-virgin olive oil, balsamic vinegar, and salt and pepper. You’ll never have a veggie wrap any other way!

Do you ever just feel like you need some vegetables? After a few too many days of eating out, or going on vacation, or just being busy in general, I often find body asking me – nay, DEMANDING – that I eat vegetables. These wraps are my favorite way to get my body what it needs at these times – or any other time I want to up my intake of healthy veggies!

And if you find yourself reaching for an afternoon coffee as an energy boost, may I suggest one of these wraps for lunch as an alternative? Having a raw veggie-based snack or meal can be very satisfying and give you a legitimate huge boost of energy when you need it!

...GET THE RECIPE for Veggie Wraps with Hummus and Avocado!

This Shaved Brussels Sprouts Salad features sweet sliced apples, candied pecans, red onion, and is tossed in a delicious simple homemade honey apple cider vinegar dressing! For anyone who wants to learn how to eat raw Brussels sprouts, or who picked up a bag of shaved Brussels sprouts from Trader Joe’s and doesn’t know what to do with it… this recipe is for you.

This shaved Brussels sprouts salad is a gorgeous salad for fall and winter. It’s a fun lettuce-free salad recipe that’s hearty and healthy. Packed with nutrients, you’re going to love this salad as an interesting addition to any dinner!

Serve shaved Brussels sprouts salad with simple roast chicken, pork chops, or even grilled halloumi cheese. Let’s get to the recipe!

Ingredients and Substitutions

• Shaved Brussels Sprouts – you can sometimes find these already prepared and shredded (similar to shaved cabbage for coleslaw). But if you can’t, you can easily shred them yourself (more on that below).
  • Despite the title of this recipe, you can substitute shaved Brussels sprouts with another shredded cruciferous vegetable, such as cabbage, kale, or broccoli.

...GET THE RECIPE for Shaved Brussels Sprouts Salad with Apples and Candied Pecans!

Here’s my favorite EASY Black Bean Burger recipe – and it’s make-ahead and freezable, too! I’ve got a few tricks to make a black bean burger that STAYS TOGETHER and WON’T FALL APART(!) but it’s not dry or crumbly in texture, either. This recipe also makes the entire mixture in your food processor so there’s minimal chopping and dicing. No sautéing veggies, pre-drying beans, or any of that “extra” work here! Adding soy sauce and olive oil adds umami and juiciness that veggie burgers are often lacking.

I’ve made black bean burgers that taste great, but smush out the sides of the bun as soon as you bite down. Too soft. I’ve made some that hold their shape, but are dry and crumbly in texture. Too dry! This is my Goldilocks version of Black Bean Burgers. Juuuuuussssst right.

This is the perfect recipe to stock your freezer with something super easy to pull out on a busy night, or make a single serving if you’re cooking for one.

One word of warning: the mixture is quite wet (so be prepared for this!) – I’ll talk about how to manage this below.

Why are these black bean burgers so tasty and EASY?

...GET THE RECIPE for Easy Black Bean Burgers (Make-Ahead)!

These Caprese Sandwiches are stacked with thick slices fresh mozzarella cheese, juicy ripe tomatoes, and fresh basil leaves, then drizzled with balsamic glaze. Toasting the bread and drizzling it with olive oil, then rubbing a garlic clove on it while it’s still warm, adds a subtle flavor that puts this simple sandwich over the top! This is the perfect no-cook summer dinner or lunch idea when it’s way too hot to cook and it takes five minutes to throw together.

There’s not much better than the combination of fresh mozzarella, juicy ripe summer tomatoes, and fresh basil. The Holy Trinity of summertime. And when you throw these classic ingredients in between two slices of good bread with some olive oil, garlic, and balsamic glaze? *chef’s kiss*

Best of all? You don’t have to cook anything and it only takes five minutes!

Ingredients for Caprese Sandwiches

• Bread – Almost any kind will do, but I love a good Italian bread or crusty sourdough. See below for more ideas.
• Fresh Mozzarella
• Tomatoes – the riper the better – if you don’t have good in season tomatoes, try Campari tomatoes (available at most grocery stores).

...GET THE RECIPE for Caprese Sandwiches!

A classic tuna melt on halved English muffins is such a delicious, fast, easy, and cheap dinner option for those evenings you don’t want to cook. You probably already have everything you need for it!

This tuna melt recipe features classic tuna salad, with a mayonnaise base, celery, and my two favorite add-ins: green onions and sweet relish. You can use any tuna salad mix you like.

For this recipe, the English muffins are sliced and placed in the oven while it preheats, resulting in a nice toasty crispy base for the tuna that holds up and never gets soggy.

This is also a great way to use up any bread you have lying around, and those cheese remnants taking up space in your fridge. Anything goes here!

So grab some English muffins (or any bread you like), a can of tuna, and some cheese and let’s get to it!

Ingredients and Substitutions

• Canned tuna – I recommend solid white albacore packed in water. If you use a tuna packed in oil, you’ll want to use much less mayo.
• English muffins – I used Thomas’s, but there are plenty of healthy, whole grain options widely available like Dave’s Killer Bread and Ezekiel.

...GET THE RECIPE for English Muffin Tuna Melts!

Breakfast Tacos are an easy make-ahead breakfast recipe perfect for a crowd or meal prep. Just layer the ingredients on tortillas (I use refried beans, scrambled eggs, bacon, and cheese, but there are so many other options including vegetarian or vegan), wrap in foil, and keep warm in the oven until you’re ready to serve! You can make them a few days in advance for super easy meal prep, or even freeze them.

These are perfect for a quick brunch idea or for house guests who may get up at different times throughout the morning. They can be made for easy meal prep, then refrigerated or frozen until you’re ready to reheat them. You can even make them to take camping, and warm them up over a fire! And despite their name, breakfast tacos are perfect for lunch or dinner as well.

Whatever reason you have for making these breakfast tacos (not that you need a special reason), you’ll love how tasty and easy they are!

All we do is layer our fillings in a tortilla, roll up and wrap in foil, and place in a warm oven until we are ready to serve (keep reading for instructions for reheating them from the fridge or freezer).

...GET THE RECIPE for Make Ahead Breakfast Tacos!

This Fish Chowder is my Dad’s recipe, and the real deal creamy New England version, made simply with cod (or another whitefish), potatoes, and onions, and a base of clam juice, milk, and cream. The key to perfect fish chowder is poaching the fish gently so it perfectly flakes apart. This recipe enhances the flavor by scalding the milk with onion, to infuse the onion flavor throughout, with a wonderful blend of herbs and spices. You’re going to love this easy fish soup recipe!

My dad came to visit last week, and lucky for me, he made his famous fish chowder! I was able to snap some photos and work with him to document his secrets, which I’m sharing with you in this post.

This New England Fish Chowder is the REAL DEAL. Creamy, rich, and quite simple. At its base are just fish, potatoes, and onions. But this fish chowder is made extra delicious with a few secrets:

1. The addition of choice herbs and spices (bay leaves, thyme, nutmeg, and chives)
2. Using onion-infused scalded milk (way easier to make than it sounds, I promise)
3. A simple technique of gently poaching the fish so the flakes stay intact and meaty, meltingly tender, and not overcooked.

...GET THE RECIPE for Dad’s New England Fish Chowder!

This easy classic Macaroni Salad recipe with pickles is the perfect make ahead side dish for summer potlucks, picnics, and parties! This version is packed with more veggies than other recipes, including peas, corn, and bell pepper, with pickles and pickle juice for flavor and green onion for a more subtle taste than more traditional red onion. It’s delicious for days left in the fridge, making it perfect for leftovers and for making ahead of time!

This classic macaroni salad has all the creamy taste you love about macaroni pasta salad from the mayo-based dressing, with additional sweet and tangy flavor from pickle juice, dijon mustard, and just a touch of honey added to dressing.

Frozen corn and peas are added directly to the boiling pasta water and it’s all drained together, saving on time and dishes and adding some healthy, nutritious veggies to the mix.

The chopped dill pickles and diced red bell pepper add an awesome crunch and punch of flavor to the macaroni salad, WITHOUT making it soggy after even 3-4 days in the fridge. You’re going to LOVE how easy this is to make, how delicious it tastes (especially after the flavors are allowed to marry for a little), and all the veggies packed into it!

...GET THE RECIPE for Classic Macaroni Salad!

This easy Za’atar Roasted Chickpea Salad features healthy, delicious Mediterranean ingredients like cucumbers, tomato, feta, and fresh herbs. Za’atar is a Middle Eastern spice blend that’s the perfect complement to the other bright and earthy ingredients in this salad. You’re going to love this easy roasted chickpea salad that’s hearty enough for a main course and also perfect as a side dish, and it only takes 20 minutes to make!

This is the king of salads. It’s hearty, healthy, DELICIOUS, and all the ingredients work so well together. Every inch of this salad gets coated in delicious flavor, from the Za’atar spice blend to the salty, crumbly feta cheese. This is a salad that you’re going to actually want to eat – often!

I like serving it on a platter or large, shallow bowl so all the ingredients are featured prominently and everyone can serve themselves without feeling cheated out of the good stuff that often falls to the bottom of a deep salad bowl.

First, chickpeas are tossed with olive oil and za’atar in a bowl, then roasted. While they’re in the oven, the greens and other ingredients are tossed in the same bowl, along with any za’atar remains coating the bottom of the bowl, resulting in a flavorful mix that is sure to become your new favorite way to eat salad.

...GET THE RECIPE for Za’atar Roasted Chickpea Salad!