This refreshing Aleppo Tomato Salad is an easy 5-ingredient side dish to add to your summer table. Salata Halabiyyeh loaded with flavours, and can easily be turned into a tasty light meal with crispy chickpeas!

About The Recipe

• Made with only 5 ingredients

• Simple but loaded with flavour

• Turned into a wholesome snack with 5 more ingredients

• Perfect summer side dish

What Is Salata Halabiyyeh?

The words literally translate to “Salad Aleppo”, or Aleppo Salad. While there are various types of tasty salads from the city of Aleppo, this one has a special place in my heart. We almost always had it on the table when we visited my family in Syria during the summer time. Serving it alongside other breakfast Mezze dishes, like Hummus, Kibbeh, Eggs, Falafel, and many more!

Ingredients You’ll Need

It’s made with only tomatoes and onions. Tossed with cumin, lemon juice, and a drizzle of olive oil. You can add more to it with extra flavours and spices. I like adding a hint of savoury tang with pomegranate molasses. If you prefer a spicy kick, add a pinch of cayenne pepper (or Aleppo pepper). Or turn it into a filling light meal with crispy roasted chickpeas. A simple dish that bursts with flavours, despite the handful of ingredients you need.

How To Make Crispy Chickpeas

After thoroughly rinsing a can of chickpeas under cold water, drain then empty on top of a clean kitchen towel. Cover and with another towel and rub with your hands to remove as much of the skin as possible. Make sure they’re completely dry before mixing in the spices. Add the spiced chickpeas to a sheet pan lined with parchment paper. Separate into an even layer, then roast on top rack of the oven (preheated at 425F), until nice and crispy.

Once it’s cooled down, empty the crispy chickpeas to a bowl/container to use for this Salata Halabiyyeh. Add as croutons for other salads you like, or just snack on them over movie night. Make sure to store in an air-tight container for up to 3 days (for best results).

Aleppo Tomato Salad Recipe

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Salata Halabiyyeh (Aleppo Tomato Salad)

Recipe by Waseem HijaziCourse: Salads, Mezze, SidesCuisine: Arabic, Middle EasternDifficulty: Easy

Servings

4

side dishes

Prep time

15

minutes

Roasting time

30

minutes

Total time

45

minutes

This refreshing Aleppo Tomato Salad is an easy 5-ingredient side dish to add to your summer table. Salata Halabiyyeh loaded with flavours, and can easily be turned into a tasty light meal with crispy chickpeas!

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

• For The Crispy Roasted Chickpeas

• 1 can chickpeas, rinsed, drained, dried

• 1 tsp seven spices

• 1/2 tsp paprika

• Pinch of cayenne pepper – optional

• Oil spray

Directions

• 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. See Notes (4)
• 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.

Notes

• (1) Remove the seeds from the tomatoes before cutting into cubes. This prevents all the extra juices from wilting/softening the onions.
• (2) You’ll need twice as much tomatoes as onions. Use a 2-to-1 ratio of the prepared amount you’re making (after chopping into cubes).
• (3) Make the crispy roasted chickpeas ahead of time. You can bake or air fry a big batch of the Middle Eastern spiced chickpeas and store to use later with other meals. Also a great snack!
• (4) Roasting Time: Timing will vary per individual oven settings. Make sure to check on the chickpeas halfway (at 15 minutes), and adjust if needed. Could be anywhere from 20 to 30 minutes. Add another 5 at a time, and continuously check on it (we don’t want them to burn).