I don’t know about you but I absolutely love a good crisp salad.

Wedge salads are simple yet so delicious with crisp iceberg lettuce, creamy blue cheese dressing, crispy bacon, and tomatoes. After having one after years I thought it would be tasty to put a spin on the traditional blue cheese wedge served up at the steakhouse!

I’ve added a middle eastern twist to my wedge salad, with the help of crispy spiced chickpeas, sumac onions, creamy tahini, and mint dressing and of course, pomegranate. This Middle Eastern Wedge Salad has all the components of a traditional wedge salad but with a hint of spice and crunch.


Serve it up alongside a steak, kebabs, burgers, grilled chicken, etc, it’s the perfect accompaniment. I usually double up the chickpeas so I can snack on them or add them to my meal prep throughout the week.

middleeasternwedge-1any remaining chickpeas in a container without the lid sealed so they maintain some crunch.  As for the dressing, tahini dressings are my favourite right now; creamy, light and sooo delicious. Store the dressing in a container in the fridge and just add a bit of water to loosen it if it thickens in the fridge.

middleeasternwedge-1-4I hope this will be on your recipe repertoire for the hot summer day ahead!

1 head of iceberg lettuce


1 can chickpeas, drained, rinsed and peeled*
1 tbsp oil
2 tsp pul biber (Turkish red pepper flakes)
1 tsp cumin powder
1 tsp coriander powder
1 tsp brown sugar
Salt to taste

Sumac Onions:
1 red onion, cut into rings
1 tbsp olive oil
1 tsp sumac
½ tsp salt

¾ cup tahini
1 lemon, juiced
1 tsp honey or maple syrup
2 -3 tbsp warm water
Salt and pepper to taste
1 tsp finely chopped mint

Pomegranate Arils
Chopped cherry tomatoes
Sliced Persian cucumbers
Crumbled Feta Cheese

  1. Preheat oven to 180ºC/375ºF
  2. In a bowl, mix together the chickpeas with oil and all the spices except brown sugar and salt.
  3. Transfer the chickpeas to a baking tray in one even layer. Bake for 45 minutes stirring every 20 minutes.
  4. In the last 5 minutes of cooking, add the brown sugar and stir to coat. Finish cooking until crispy. Remove from oven and season with salt. Let cool completely. As they cool they will crisp up more.
  5. Meanwhile, add all the sumac onion ingredients together, stir to coat well. Set aside until ready to use.
  6. Make the dressing; mix together the tahini, lemon juice, and honey. Whisk in warm water until the dressing has lightened in colour and is pourable but not runny. Season with salt and pepper and stir through chopped mint. Chill until ready to serve.
  7. Slice the iceberg into 4 or 6 wedges, depending on how big your head. Be sure to keep the root intact,
  8. Arrange wedges on a platter, drizzle with dressing and top with onions, tomatoes, cucumbers, chickpeas, and feta cheese



*The chickpeas will get crispier if you remove the peel. It is tedious but worth it!

Ready in: 45 minutes
Course: Side/ Main
Ingredient: Lettuce, chickpeas


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