Middle Eastern Cowboy Caviar

East meets Wild West.

Yield: 8 to 10 servings

Ingredients:

Middle Eastern Cowboy Caviar

2 (15-ounce cans) chickpeas, drained

3 bell peppers, cored and diced

3 ears corn, shucked and kernels cut off

1/4 cup olive oil

1 tablespoon za’atar

Kosher salt

1 red onion, minced

1 jalapeño, minced

1 garlic clove, finely grated

2 lemons, juiced

1 tablespoon date syrup

1 teaspoon ground sumac

4 Persian cucumbers, diced

2 beefsteak tomatoes, diced

2 scallions, thinly sliced

Minced cilantro or parsley

Directions:

1. Preheat the broiler. On a sheet pan, toss together the chickpeas, peppers, corn, olive oil, za’atar, and a heavy pinch of salt to combine and spread in an even layer. Broil, rotating the pan as needed, until golden, 6 to 8 minutes. Let cool.

2. In a large bowl, toss the red onion, jalapeño, and garlic with the lemon juice, date syrup, sumac, and a heavy pinch of salt. Let sit for 5 minutes, then toss with the cucumbers, tomatoes, scallions, herbs, and the cooled corn mixture to combine. Taste and adjust the seasoning with salt, then serve.