Arab, and Vegan? is a column by Waseem Hijazi that covers a range of topics that dive into the vegan Arab cuisine. It explores naturally-vegan Arabic recipes, and ways to veganize traditionally meat-based classics. In this installment, Waseem shares his recipe for Salata Halabiyyeh (Aleppo Tomato Salad).
Salata Halabiyyeh (Aleppo Tomato Salad)
We’re back with another Syrian recipe from the city of flavours: Aleppo. Salads aren’t a big part of my diet. I only really eat Tabbouleh or Fattoush. Recently though, I’ve been craving a salad that I haven’t had in years. It’s called Salata Halabiyyeh (Aleppo Salad), and I think I’ve only ever had it in Syria. A simple 5 ingredient side that we often enjoyed as part of our breakfast Mezze with the family.
It’s more of a chunky ‘salsa’, if you will. Pairs well with many Arabic dishes, like Hummus, Falafel, and Kibbeh. Or bring it to your barbecue potlucks. The perfect summer side to add to your table!
HERE’S WHAT YOU’LL NEED
There are 5 main ingredients in this Aleppo salad. Fresh juicy tomatoes, onions, ground cumin, lemon juice, and extra virgin olive oil. With salt to taste. The only prep work in the recipe is the peeling and chopping of onions and deseeding the tomatoes to cut into cubes.
To make it a light meal or midday snack, I added crispy chickpeas roasted with Middle Eastern spices (recipe included). And because I put pomegranate molasses in everything, I figured I’d try and add it here too (even though mama said no :P). I personally like the extra tang – but the choice is yours! You can also spice it up a bit with a hint of Aleppo pepper, chilli flakes, or cayenne pepper, if you like a spicy kick.
PERSONAL TIPS
- Remove the seeds from the tomatoes before cutting into cubes. This prevents all the extra juices from wilting/softening the onions.
- You’ll need twice as much tomatoes as onions. Use a 2-to-1 ratio of the prepared amount you’re making (after chopping into cubes).
- Make the crispy roasted chickpeas ahead of time. You can bake or air fry a big batch of the Middle Eastern spiced chickpeas and store to use later with other meals. Also a great snack!
NOW LET’S MAKE IT
Salata Halabiyyeh (Aleppo Tomato Salad)
Ingredients
- 2 large/beefsteak tomatoes deseeded and small cubed
- 1 medium sweet onion small dice
- 1 tsp ground cumin
- 1 lemon juiced
- 1 tbsp extra virgin olive oil
- 1 tsp pomegranate molasses - optional
- Pinch of Aleppo pepper - optional
- Salt to taste
Roasted Chickpeas:
- 1 can chickpeas rinsed, drained, dried
- 1 tsp seven spices
- 1/2 tsp paprika
- Pinch of cayenne pepper - optional
- Oil spray
Instructions
- Making the Roasted Chickpeas
- Preheat the oven to 425F (or 220C) at roast setting.
- Rinse the chickpeas thoroughly to remove all liquids from the can. Drain completely, then dry by rubbing with a clean kitchen towel, removing as much of the skin as possible.
- Toss in the spices and cover in oil spray. Place on a sheet pan lined with parchment paper. Separate into an even layer.
- Roast for 30 minutes on top rack, shaking halfway. Add another 5 to 10 minutes, if needed.
- Making the Salad
- Wash and dry the tomatoes. Cut in half and remove the seeds. Chop into bite-size cubes.
- Peel and dice the onion into small pieces (slightly smaller than the tomatoes).
- Combine all the ingredients in a bowl. Serve with more crispy chickpeas on top and a garnish of mint.
Equipment
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If you enjoyed this recipe, you might also like this Muhammara (Syrian Roasted Red Pepper Dip) by the same author. Click here for the recipe.
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Connect with Waseem on Instagram and find more recipes at PlantBasedArab.com.
