Za’atar Chickpea and Quinoa Bowl
with walnuts / tomatoes / red onions / broccolini
Every time we feature za'atar, we get requests for more recipes featuring this unique spice blend. It's a great flavor pairing with chickpeas and quinoa in this easy, flavorful, one-bowl meal.
- Walnut, halves or pieces - 1/2 cup
- Broccolini - 1 bunch, chopped
- Onions, medium and red - 1/2, chopped
- Olives, pitted Kalamata - 1/2 cup, sliced
- Tomatoes, cherry or grape - 1 cup, halved
- Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Za'atar - 1 Tbsp
- Cooked quinoa (ingredients listed separately) - 2 1/4 cups
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Cilantro - 1/2 Tbsp, chopped
- Garlic - 1 clove, chopped
- Honey - 1/2 tsp
- Lemon juice - 1 1/2 Tbsp
- Sour cream - 1/3 cup (sub plain or Greek yogurt)
- Quinoa - (If making Thursday’s meal, cook quinoa for that night at the same time.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Walnuts - (Optional) If you’d like the walnuts toasted for the bowls, place them in a dry skillet over medium heat. Saute, stirring frequently, until fragrant, ~5 minutes. (Can be done up to 5 days ahead)
- Broccolini / Onions / Olives - Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Make sauce - Chop cilantro and garlic. Combine cilantro, garlic, honey, lemon juice, and sour cream. (Can be done up to 5 days ahead)
- Tomatoes - Slice tomatoes in half. (Can be done 1 day ahead)
- Beans - drain and rinse.
- Toss beans with first part of oil and za'atar.
- Heat a skillet with second part of oil over medium-high heat. Add broccolini and saute until tender, 4 to 5 minutes. Season with some salt and pepper. Set aside and return pan to heat.
- Add beans and onions to heated pan. Saute until onions are tender, 3 to 4 minutes.
- If quinoa was made ahead, reheat in the microwave (reserve portion for Thursday if it was cooked at the same time).
- Set out quinoa, broccolini, beans / onions, olives, tomatoes, walnuts, and sauce and customize bowls at the table. Enjoy!
A healthy favorite in our house which we have on repeat. Love the varied textures. I used pearl barley instead of quinoa. Classic Cooksmarts in that it's also fun! Everyone enjoys prepping their own bowl at the table from the colorful array of ingredients.0 Helpful
Super delicious! I doubled the sauce and subbed broccoli (couldn’t find broccolini). I seasoned the broccoli, onions, and garbanzo beans with a bit of olive oil, salt, and za’atar and roasted them for about 20 minutes at 450. I also added salt, garlic and lemon juice to the salmon and broiled it. It was sooooo good!!0 Helpful
I liked it, but all the flavors kind of blended together to me rather than feeling distinct. But once I finished all the prep, cooking was so quick and easy, which is always a huge plus in my book!0 Helpful
The vegetarian version was loved by all, and yes, subbed broccoli. For non-vegetarian leftovers, we threw in some tuna. Very tasty.0 Helpful
Prepared exactly as written with plain yogurt instead of sour cream; served to many guests, all cleaned their plates and many got seconds; one of my favorites; will make again0 Helpful