Za’attar Chickpeas and Cherry Tomatoes with Halloumi Croutons


Za’attar is a multifaceted seasoning loaded with flavours and textures. Each one is likely a bit different depending on the brand you buy. Typically they include a combo of dried herbs like oregano, thyme and marjoram that bring an earthy herbaceous element. The addition of sumac adds a bright hit of citrus zing that can be clocked on your palette as tangy. And finally toasted sesame seeds offer a great texture along with a nutty and rich flavour to round it all out. I love it because it brings so much flavour and it’s only one ingredient. Adding it to the warm chickpeas and tomatoes brings this entire dish to life.



Za’attar Chickpeas and Cherry Tomatoes with Halloumi Croutons

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2 teaspoons  Canola oil, divided

160g halloumi cheese, dried and cut into ½’ cubes

1 can (540ml/19oz) chickpeas, drained and rinsed (about 2 cups)

255g cherry tomatoes

2 tablespoons za’attar

½ teaspoon salt

Yogurt Spread

1 cup plain Greek Yogurt

1 tablespoon za’attar

¼ teaspoon salt


1. Place a non-stick pan over medium heat. Add 1 teaspoon canola oil. Once the oil is hot add the halloumi cubes. Fry for about 2 minutes on the first side until golden brown.  Turn the cheese over and fry it on all sides until golden brown. Transfer the cheese to a plate and set aside.

2. In the same pan, set over medium heat, add the last teaspoon of canola oil. Add the Tomatoes and cook, stirring occasionally for about 2 minutes. Pour in the chickpeas. Season with the za’attar and salt. Cook for about 6 minutes, stirring occasionally until some of the tomatoes begin to split and everything is warmed through. 

3. In the meantime, stir together the Greek Yogurt, za’attar and salt.

4. To serve, dollop some of the yogurt on a plate and spread it out evenly. Top it with some of the chickpea mixture and top with a couple halloumi croutons. 


Also check out the Za’attar Feta and Phyllo Bites with Ajvar Recipe.

Za’attar Feta and Phyllo Bites with Ajvar

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  1. Cheryl Pfeil

    This looks great, but when you say the Haloumi is dried do you mean fried in a skillet?

    • Andrea Buckett

      Dry it with a paper towel when you take it out of the package to remove excess moisture. Then it gets fried.

  2. Heather

    This looks amazing! What salt do you use when you cook? Is this kosher or table salt?

    • Andrea Buckett

      table salt


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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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