Salata Halabiyyeh (Aleppo Tomato Salad)
Salata Halabiyyeh, a flavorful tomato salad from the city of Aleppo. This simple vegan side dish, served with crispy chickpeas, brings a burst of Middle Eastern flavours to your table.
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Servings: 4 side dishes
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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