This salad gets its distinctive flavor from ?za’atar, a blend of spices popular in the Middle East. The exact formula varies from country to country but usually includes thyme, sumac, and sesame seeds, which is in this recipe. If you can’t find za’atar (orzatar ?or ?zahatar) locally, you can order it online from ?Penzey’s ?or ?The Spice House, but it’s very easy to make at home. Look for sumac (which is also indispensable for sprinkling on ?hummus) online or in Middle Eastern grocery stores
- 1 medium red bell pepper, chopped
- 2 ribs celery, minced
- 1 kohlrabi, peeled and diced small (or other crunchy vegetable, see note)
- 4 green onions, sliced
- 1/2 cup minced parsley
- 2 16-ounce cans great northern beans, rinsed well and drained
- 1/2 package lite silken tofu (about 6 ounces)
- 1 to 2 cloves garlic
- 3 to 4 teaspoons ?za’tar ?(or 2 tsp. ?sumac, 1 1/2 tsp. thyme, 1 tsp. sesame seeds)
- 1 teaspoon smoked paprika
- 1/8 teaspoon white pepper
- juice of 1/2 to 1 lemon
- salt to taste
- Place the bell pepper, celery, kohlrabi, green onions, parsley, and all but 1/2 cup of the beans into a large serving bowl.
- Place the remaining ingredients, including the reserved beans and juice of half a lemon, into a food processor, and blend until smooth. Add this dressing to the bowl and stir well to coat. Refrigerate until well chilled, at least an hour, but better the next day. Check seasonings and add more salt, lemon juice, and za’tar to taste. Serve sprinkled with additional parsley or za’tar.