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Chickpea and Tahini Salad

Prep Time:15 Minutes
Cook Time:20 Minutes

Nutritional Information

Grilling the vegetables in large pieces helps develop flavor without completely charring them before they cook.


  • 3 each sweet potatoes, sliced into 1/2 inch thick slices
  • 3 tablespoons olive oil, plus extra to drizzle
  • 2 teaspoons za’atar
  • 1 red onion, cut in half
  • 2 ea lemons, zest and juice
  • 32 oz chickpeas, drained and rinsed
  • 1/2 ea cucumber, halved lengthways, deseeded, then cut into slices
  • 1 bunch fresh flatleaf parsley, chopped
  • 1/4 oz fresh mint, roughly chopped
  • 1/4 oz fresh dill, roughly chopped
  • 3 oz feta, cut into chunks
  • 4 tablespoons Greek yogurt
  • 1 tablespoon tahini
  • For Za'atar Seasoning:
  • 1 1/2 Tbs dried oregano
  • 2 tablespoons minced fresh thyme leaves
  • 1/4 cup toasted sesame seeds
  • 1 1/2 Tablespoons ground sumac
  • 2 tablespoons kosher salt


  • 1. Preheat the Egg to 450ºF with cast iron grate.
  • 2. Grill the potatoes and onions until cooked through. After you remove them from the grill cut them into a large dice.
  • 3. Toss the sweet potato, onion, chickpeas, cucumber, feta and herbs in a large salad bowl (or on a platter), then scatter over the feta.
  • 4. In a bowl, mix the yogurt with the tahini, lemon juice and oil, then season with salt and pepper. Serve the dressing tossed with the salad or on the side and sprinkle with za’atar.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828