Here’s a quick little meal that I make often, especially after holidays when I want to eat a little lighter and perhaps help reverse the effects of Thanksgiving dinner. I’ve been eating versions of this since I was a kid! Middle Eastern Salad Tacos. I call them “salad tacos” because they really are mostly salad. Yes, I embellish them at times with spiced warm chickpeas and add hummus, or baba ganoush to make them more hearty. But truthfully, sometimes I just use the warm tortillas as a container for the salad only, especially at lunch time.
Growing up, I would wrap my mother’s amazing parsley-laden tabouli in warm tortillas with a little tahini sauce….so so good! If you’ve ever made the Israeli Salad here on my blog, this is another thing that ends up in a tortilla at the end of the day, with a little smear of hummus, to hold it all together.
To me, the essentials to making this taste over the top wonderful, are: use warm slightly toasty tortillas. I usually just place them in our toaster oven ( or grill them over our gas stove burner).
AND the salad must be really flavorful and juicy and lemony – with a good balance between the lemon and salt. Find the balance.
Now I realize, tomatoes are not in season, so feel free to sub grated carrots or grated beets, avocado, cabbage or really any veggie you want to eat raw. Personally, I’m a sucker for tomatoes – I can’t live without them, so honestly, I just try to find the best ones I can in winter. Do what makes you happy.
Fresh and clean food, full of flavor and leafy greens. My favorite meals!!!
You could easily make this for a group and leave everything separate, for quests to assemble on their own. You could add roasted chicken breast or even my Chicken Shawarma for any meat-eaters.
Sprinkle with fresh herbs and scallions.
Hope you enjoy these light and healthy Middle Eastern Salad Tacos!Print
Middle Eastern Salad Tacos
Middle Eastern Salad Tacos with spiced chickpeas, hummus and a mound of lemony salad, topped with fresh herbs and scallions. Vegan & sooooo Delicious! | www.feastingathome.com
- Prep Time: 15
- Cook Time: 5
- Total Time: 20 minutes
- Yield: 3 1x
- Category: vegan main
- Method: raw
- Cuisine: middle eastern
Middle Eastern Spiced Chickpeas
- 2 teaspoons olive oil
- 1 can chick peas, rinsed and drained
- 1 teaspoon sumac ( optional – leave out or use za’atar )
- 1 teaspoon cumin
- ¼–½ teaspoon salt
- 1 teaspoon sesame seeds
6 x 6 inch tortillas, warmed or lightly toasted
- giant handful arugula ( or other greens)
- 1 tomato, diced
- 2 turkish cucumbers, diced
- 1–2 tablespoon olive oil
- 1–2 tablespoon lemon juice
- 1 teaspoon ground coriander
- ¼ teaspoon salt, more to taste
Garnish 1-2 scallions, sliced, fresh herbs like cilantro, Italian parsley, mint or dill, or a combination and Quick Pickled Onions
Heat oil in a medium skillet over medium heat. Add chickpeas and spices and salt. Warm through, stirring. During the last minute add the sesame seeds. Turn heat off.
Toss the salad ingredients together in a medium bowl. Lightly toast the tortillas until warm and pliable.
Assemble. Spread hummus or baba ganoush onto the warm tortilla. Top with warm chickpeas and a heaping mound of the salad. Sprinkle with herbs and scallions.
Be happy, your body will love you for this.