Farideh's Wedge Salad

1 (15.5-ounce|439-gram) can chickpeas, drained, rinsed, and pat very dry

⅓ cup shelled salted pistachios, roughly chopped

1 tablespoon toasted sesame seeds

1 teaspoon sumac

1 teaspoon za’atar

kosher salt and freshly ground black pepper, to taste

2 heads romaine, halved lengthwise

1 (8 ounce|226 gram) container Little Sesame Tahini Sauce

2 ounces crumbled feta cheese

⅓ cup pomegranate seeds

3-4 radishes, thinly sliced

2 Persian cucumbers, diced

2 scallions, trimmed and thinly sliced

1 lemon

A handful of fresh dill

PREPARATION

Heat the oil in a medium saucepan over medium-high. Add the chickpeas and cook, stirring occasionally, until golden and crisp, 7 to 9 minutes. Using a slotted spoon, remove from the pan and transfer to a bowl with the pistachios, sesame seeds, sumac, and za’atar and season with salt. 

To serve, place the romaine halves on a platter and dollop on the Little Sesame Tahini Sauce. Sprinkle on the feta, pomegranate seeds, radishes, cucumbers, and scallions and zest on the lemon. Squeeze on its juice and drizzle with olive oil. Season with black pepper and sprinkle on the chickpeas. Finish with the dill to serve. Alternatively, chop the romaine into pieces and toss everything together in a large bowl.

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