Romaine Salad with Chickpeas, Roasted Tomatoes and Za'atar Oil

Name: Romaine Salad with Chickpeas, Roasted Tomatoes and Za'atar Oil
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 oz (225 g) romaine lettuce, rinsed, patted dry, cut into bite-sized pieces; 12 oz (340 g) cherry tomatoes, halved lengthwise; 1 can (15 oz) (425 g) canned chickpeas, drained and rinsed, patted dry with paper towels; ¼ cup (60 ml) extra-virgin olive oil; 1½ tbsp (15 g) za'atar seasoning; 2 tbsp (30 ml) fresh lemon juice; 1 clove (3 g) garlic, minced; to taste kosher salt; to taste freshly ground black pepper; ½ cup (100 g) crumbled feta cheese (optional); ¼ cup (15 g) fresh parsley, chopped (optional)

From the MyKitchenBank Kitchen

A bright, protein-packed Mediterranean salad featuring crisp romaine, warm roasted tomatoes with caramelized edges, and creamy chickpeas, all dressed with herbaceous za'atar-infused olive oil. The roasted tomatoes concentrate their sweetness while the za'atar adds a tangy, sesame-forward flavor that ties the dish together. Perfect as a light lunch or substantial side.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: 4 servings (about 2 cups per plate)

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat your oven to 425°F (220°C) so it's ready when you prep the tomatoes
Pat the romaine lettuce dry with paper towels—excess moisture will dilute the dressing
Have a small bowl ready for making the za'atar oil

1
Prepare Za'atar Oil
- In a small bowl, whisk together the extra-virgin olive oil (60 ml / ¼ cup), za'atar (15 g / 1½ tbsp), fresh lemon juice (30 ml / 2 tbsp), and minced garlic (3 g / 1 clove).
- Season with a pinch of kosher salt and freshly ground black pepper.
- Let the mixture sit for 5 minutes so the flavors meld and the za'atar fully hydrates.
- The oil will take on a rich green-gold hue.
+ Show details− Hide details
Ready when: Oil is evenly colored and za'atar has softened
Tip: Don't skip the resting time—it lets the za'atar bloom and mellow slightly, preventing an overly raw spice flavor.
2
Roast the TomatoesOven 425°F / 220°C
- While the dressing infuses, spread the halved cherry tomatoes (340 g / 12 oz) cut-side up on a large rimmed baking sheet.
- Drizzle lightly with about 1 tablespoon of olive oil, season with a small pinch of kosher salt and black pepper.
- Roast at 425°F (220°C) for 20–25 minutes, until the tomatoes are soft, their edges are caramelized and beginning to char, and some have collapsed slightly.
- The skins should blister.
- Remove from the oven and set aside to cool for a few minutes.
+ Show details− Hide details
Ready when: Tomato skins are blistered and charred at edges; flesh is tender and collapsed
Tip: Arrange the tomatoes in a single layer and don't crowd them—they need direct heat to caramelize. If your oven runs cool, you may need a few extra minutes.
3
Crisp the ChickpeasOven 425°F / 220°C
- While the tomatoes finish roasting, pat the drained chickpeas (425 g / 1 can, 15 oz) completely dry with paper towels—this is essential for a crispy exterior.
- Spread them on the same rimmed baking sheet as the tomatoes (or a separate one if space is tight), toss lightly with about 1 teaspoon of olive oil, and a pinch of kosher salt and black pepper.
- Roast at 425°F (220°C) for 12–15 minutes, stirring halfway through, until the chickpeas are golden and crispy on the outside.
- They should make a slight crackling sound when shaken.
- Remove and let cool for 2 minutes.
+ Show details− Hide details
Ready when: Chickpeas are golden brown and crispy, and rattle slightly when shaken
Tip: Drying the chickpeas thoroughly prevents them from steaming and becoming mealy. If they look soft after roasting, return them to the oven for another 2–3 minutes.
4
Assemble the Salad
- Place the prepared romaine lettuce (225 g / 8 oz) in a large mixing bowl.
- Drizzle with about half of the za'atar oil dressing and toss gently to coat the leaves evenly without bruising them.
- Divide the dressed romaine among four serving plates or bowls, creating a bed for the warm toppings.
+ Show details− Hide details
Ready when: Lettuce is evenly coated with dressing and glistens
Tip: Toss gently so the delicate romaine leaves don't tear or wilt. You want them to stay crisp as a contrast to the warm vegetables.
5
Top and Dress
- Top each portion of romaine with the warm roasted tomatoes and crispy chickpeas, distributing them evenly.
- Drizzle the remaining za'atar oil over the top.
- If using, scatter the crumbled feta cheese (100 g / ½ cup) and fresh chopped parsley (15 g / ¼ cup) over each salad.
- Grind a small amount of fresh black pepper over the top.
+ Show details− Hide details
Ready when: Salad is fully assembled and ready to eat
Tip: Serve immediately while the tomatoes and chickpeas are still warm—the contrast between warm roasted vegetables and cool, crisp lettuce is part of the appeal.

Good to know

Tips

Roast the tomatoes and chickpeas on separate areas of the same baking sheet to save time and oven space. They finish at slightly different times, but both benefit from high heat and a good sear.
The key to great roasted tomatoes is not stirring them—let them sit on the hot baking sheet so their cut sides caramelize and char. Move them only once at the end if needed.
Za'atar is potent; taste the dressing and adjust to your preference before dressing the salad. Some brands are more herbaceous, others more tangy with sumac.
Serve immediately for the best contrast of temperatures and textures. The warm roasted vegetables against cool, crisp romaine is what makes this salad special.

Make ahead

The za'atar oil can be made up to 2 days ahead and stored in an airtight container in the refrigerator; bring it to room temperature and re-whisk before using. The tomatoes and chickpeas can be roasted up to 4 hours ahead and served at room temperature or gently reheated in a 300°F (150°C) oven for 5 minutes. Assemble the salad just before serving.

Storage & reheating

Best served fresh, but leftovers (if any) can be refrigerated in an airtight container for up to 1 day. The lettuce will soften over time, so eat within a few hours of assembly for the best texture. The roasted tomatoes and chickpeas will keep separately in the fridge for up to 4 days in separate airtight containers. Reheat gently before serving with fresh lettuce and dressing.

Substitutions

za'atar seasoning → A blend of 1 tablespoon sumac, ½ tablespoon dried thyme, and ½ tablespoon sesame seeds. This mimics za'atar's tangy, herbaceous flavor if you can't find the spice blend. Mix it into the oil the same way.
canned chickpeas, drained and rinsed → Cooked fresh chickpeas or canned white beans (cannellini), drained and dried. Any legume works here; the goal is a protein that crisps nicely and absorbs the dressing. Adjust roasting time if needed based on size.
cherry tomatoes → Grape tomatoes or small Roma tomatoes, halved or quartered. The roasting technique works with any small tomato variety. Adjust roasting time slightly if using much larger pieces.
crumbled feta cheese → Tangy yogurt cheese (labne), or crumbled goat cheese or halloumi. Any creamy, tangy cheese complements the za'atar. Use the same quantity or to taste.