Za’atar Chickpea Salad 

This colorful salad is one of the cleansers’ favorites! This salad is loaded with protein, phytonutrients, and fiber. I love the cleansing effects of the mint and parsley, as well as the vitamin-rich pumpkin seeds. This salad is quick and easy to whip up, but it will leave you feeling full and satisfied.


Serves 4

2 cups chickpeas drained and rinsed
2 T olive oil
1 tsp salt 
2 T za’atar 
5 cups spring mix 
1 1/3 cup roasted red peppers 
1 cup sliced Persian cucumbers
2 cups cherry tomatoes halved 
1 cup pickled shallots 
1/4 cup chopped fresh mint and parsley 
8 T pumpkin seeds or pepitas 


  1. Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.
  2. In a large bowl, mix the drained and rinsed chickpeas with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and the za’atar seasoning.
  3. Transfer to prepared baking sheet and roast for 10 minutes. Add the sliced red peppers to a baking sheet and roast for 10 minutes.
  4. In the same large mixing bowl, add the roasted red pepper, cucumbers, halved cherry tomatoes, pickled shallots and chopped fresh herbs.
  5. Add in the roasted chickpeas. Toss together and spread on top of the spring mix. 
  6. Garnish with fresh mint and parsley and pumpkin seeds. 

Pickled Shallots


3-4 shallots, peeled and sliced
½ cup apple cider vinegar
½ cup water
1 T honey
1 tsp salt 
½ tsp whole peppercorns 
½ tsp pickling spice 


  1. Slice the shallots into thin rings. Stuff them into a glass jar that’s big enough to fit all of them.
  2. In a small saucepan over medium heat, combine the apple cider vinegar, water, sugar, salt, and peppercorns. Heat, stirring frequently, until the sugar has dissolved.
  3. Remove from heat and pour the brine over the shallots in the jar. The brine may not fully cover the shallots, but they will shrink down as they pickle.
  4. Secure the lid on the jar or container and gently shake/swirl so that the peppercorns get evenly distributed. Let the shallots sit for at least 30 minutes to cool.
  5. Enjoy immediately after cooling or transfer to the fridge for later use. Pickled shallots will keep in the fridge for at least a couple of weeks.

Creamy Harissa Viniagrette


1/4 cup cashew yogurt 
Zest of one lemon 
3/4 tsp harissa paste 
2 T of lemon juice
1 garlic clove, grated 
1/2 T pomegranate molasse
3/4 T maple syrup
Add salt and pepper to taste 


  1. In a separate bowl add the cashew yogurt, lemon zest and juice, harissa, garlic, molasses, and maple syrup.
  2. Whisk together and season to taste.

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