Mediterranean Za’Atar Salmon Salad with Cilantro Yogurt Dressing

This vibrant Mediterranean bowl brings together golden za’atar-spiced chickpeas, crisp cucumbers, bell peppers and fresh lettuce, all topped with flaky salmon and briny olives. The tangy cilantro yogurt dressing ties everything together with a refreshing kick.

Ready in just 20 minutes, this protein-packed meal is perfect for busy weeknights when you want something flavorful and satisfying without spending hours in the kitchen.

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Ingredients

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit Green OlivesView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Drain and rinse the chickpeas, then pat them very dry with paper towels. Heat a drizzle of oil in a large pan over medium heat. Add the chickpeas and cook, stirring occasionally, until lightly browned, 3-4 minutes. Stir in the za’atar spice, garlic powder, salt and pepper until well combined. Remove from heat and transfer to a plate. Wipe out the pan.
2. While the chickpeas cook, wash and dry the produce. Finely chop the cilantro. Quarter the lemon. Trim and discard the root end from the lettuce; chop the leaves into bite-size pieces. Trim and dice the cucumbers into ½-inch pieces. Core, deseed and dice the bell pepper into ½-inch pieces. Roughly chop the olives. Finely chop the mint.
3. In a small bowl, combine the cilantro, Greek vinaigrette, yogurt, 1 tablespoon water and the juice from one lemon wedge. Season with salt and pepper to taste.
4. In a large bowl, toss together the lettuce, cucumbers and bell pepper with as much dressing as you like. Season with salt and pepper. Divide the salad between bowls, then top with the chickpeas and olives. Garnish with mint and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use dried chickpeas instead of canned?

Yes, but you’ll need to cook them first. Use about 1 ½ cups cooked chickpeas for this recipe.

What can I substitute for Greek vinaigrette?

You can use any store-bought vinaigrette or make your own with olive oil, lemon juice and oregano.

Is this salad gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check your vinaigrette label to be sure.