Za'atar and fairly inexpensive. The ricotta salata could be substituted with feta, but if you can get your hands on the ricotta it is well worth it. Dry and slightly salty it is a great addition to this salad.
Sugar Snap Pea Salad1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
3 tablespoons extra-virgin olive oil
2 tablespoon (or more) fresh lemon juice
1 teaspoon sumac plus more for garnish
3 radishes trimmed, thinly sliced
1 cup ricotta salata or feta, crumbled
2 cups chickpeas
Freshly ground black pepper and salt
2 tablespoons coarsely chopped fresh mint
Whisk oil, lemon juice and sumac in a small bowl or small mason jar. Toss peas, radishes, chickpeas and cheese in a large bowl. Add dressing to salad and toss to coat. Season salad with salt, pepper, and more lemon juice, if desired. Garnish with mint and sprinkle with sumac.