Tomato, Chickpea, and Feta Salad

Za’atar—a Middle Eastern spice blend treasured for its savory thyme-oregano flavor—adds a lovely herbal quality to this easy side salad.

• 
  
  3 oz. feta, crumbled (about 1/2 cup)
  
  


• 
  
  2 tsp. za’atar
  
  


• 
  
  Pinch crushed red pepper flakes
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 lb. cherry, grape, or pear tomatoes, halved
  
  


• 
  
  1 15-oz. can chickpeas, rinsed and patted dry
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1 Tbs. white wine vinegar
  
  

In a small bowl, mix together the feta, za’atar and crushed red pepper flakes. Add 1 Tbs. of the oil and let sit while you prepare the rest of the salad.

Put the tomatoes in a large bowl. Stir in the chickpeas and season with 1/4 tsp. salt and a few grinds black pepper.

Add the remaining 2 Tbs. oil and the vinegar. Stir in the feta, season to taste with salt and pepper, and serve.