Mediterranean Chickpea Bowl with Homemade Za'atar Blend
15min
25min
4
425
Chef's Note
This recipe demonstrates the power of creating your own spice blend—you'll use za'atar three times in one dish (chickpeas, vegetables, and yogurt sauce), turning what could be 15+ individual spice measurements into three simple scoops. The toasting step for the cumin and coriander is crucial; it transforms these base notes from flat to aromatic. Make a full batch of the blend and you'll have it ready for roasted vegetables, grilled chicken, or even sprinkled on hummus throughout the week. Store in an airtight container away from light for up to 3 months, though the flavor is brightest in the first month.
Tags
Ingredients
2 tablespoons whole cumin seeds
1 tablespoon whole coriander seeds
2 tablespoons dried oregano
1 tablespoon dried thyme
2 tablespoons sumac
1 tablespoon toasted sesame seeds
1 teaspoon sea salt
2 15-oz cans chickpeas, drained and patted dry
4 tablespoons olive oil, divided
2 cups cherry tomatoes, halved
1 large cucumber, diced
1/2 medium red onion, thinly sliced
3 cups cooked quinoa or couscous
3 tablespoons fresh lemon juice
1 cup Greek yogurt
1 clove garlic, minced
1/4 cup fresh parsley, chopped
Instructions
- 1
Make the za'atar blend: Heat a dry skillet over medium heat. Add cumin and coriander seeds and toast for 2-3 minutes, shaking the pan frequently, until fragrant and slightly darkened. Remove from heat and let cool completely.
- 2
Using a spice grinder or mortar and pestle, grind the cooled toasted seeds into a coarse powder. Transfer to a small bowl and mix with oregano, thyme, sumac, sesame seeds, and salt. Store extra blend in an airtight jar (makes about 1/2 cup total).
- 3
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 4
In a large bowl, toss the dried chickpeas with 2 tablespoons olive oil and 2 tablespoons of your homemade za'atar blend until evenly coated.
- 5
Spread chickpeas in a single layer on the prepared baking sheet. Roast for 25-30 minutes, shaking the pan halfway through, until golden and crispy.
- 6
While chickpeas roast, prepare the vegetables: In a large bowl, combine cherry tomatoes, cucumber, and red onion.
- 7
Make the yogurt sauce: Whisk together Greek yogurt, 1 tablespoon olive oil, lemon juice, minced garlic, and 1 teaspoon za'atar blend. Season with salt to taste.
- 8
Dress the vegetables: Toss the tomato mixture with remaining 1 tablespoon olive oil, 1 teaspoon za'atar, and a pinch of salt.
- 9
Assemble the bowls: Divide cooked quinoa or couscous among four bowls. Top each with dressed vegetables, crispy chickpeas, and a generous drizzle of za'atar yogurt sauce.
- 10
Garnish with fresh parsley and an extra sprinkle of za'atar blend. Serve immediately while chickpeas are still crispy.
Nutrition Information (per serving)
425
16g
52g
18g
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