Mediterranean Za’Atar Chickpea and Trout Salad with Cilantro Yogurt Dressing

This vibrant Mediterranean bowl brings together golden za’atar-spiced chickpeas, crisp cucumbers, bell peppers and fresh lettuce, topped with flaky rainbow trout and briny olives. A tangy cilantro yogurt dressing ties everything together, while fresh mint adds a bright finish.

Packed with protein and fiber, this salad is as nourishing as it is delicious. Ready in just 20 minutes, it’s perfect for a quick, stress-free dinner that feels special.

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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

10 ounce Rainbow TroutView 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

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, about 3-4 minutes. Stir in the za’atar spice, garlic powder, salt and pepper until well coated. 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 the root end from the lettuce and 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 (for 4 servings, use 2 tablespoons water and juice from two wedges). 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 among bowls, then top with the chickpeas and olives. Garnish with mint and serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different fish instead of rainbow trout?

Yes, you can substitute rainbow trout with salmon, tilapia or any mild white fish. Adjust cooking time as needed.

How can I make this salad vegan?

Omit the trout and use a plant-based yogurt for the dressing. Add extra chickpeas or tofu for protein.

Can I prepare the dressing in advance?

Absolutely! The cilantro yogurt dressing can be made up to 2 days ahead and stored in the refrigerator.