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Za’atar Chickpea and Quinoa Bowl
with walnuts / tomatoes / red onions / broccolini

Active: 35 minTotal: 35 min

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.


Za’atar Chickpea and Quinoa Bowl:
  • 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
Creamy Lemon Cilantro Sauce:
  • 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)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. 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)
  2. 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)
  3. Broccolini / Onions / Olives - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  4. Make sauce - Chop cilantro and garlic. Combine cilantro, garlic, honey, lemon juice, and sour cream. (Can be done up to 5 days ahead)
  5. Tomatoes - Slice tomatoes in half. (Can be done 1 day ahead)
  6. Beans - drain and rinse.


  1. Toss beans with first part of oil and za'atar.
  2. 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.
  3. Add beans and onions to heated pan. Saute until onions are tender, 3 to 4 minutes.
  4. If quinoa was made ahead, reheat in the microwave (reserve portion for Thursday if it was cooked at the same time).
  5. Set out quinoa, broccolini, beans / onions, olives, tomatoes, walnuts, and sauce and customize bowls at the table. Enjoy!

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This meal has 31 reviews

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!!

By: Aileen
Posted: Jun 26, 2019
Diet: Gluten-free

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!

By: Ruth
Posted: Jun 26, 2019
Diet: Original


By: Maegan
Posted: Jun 21, 2019
Diet: Paleo

The vegetarian version was loved by all, and yes, subbed broccoli. For non-vegetarian leftovers, we threw in some tuna. Very tasty.

By: Maria
Posted: Jun 18, 2019
Diet: Vegetarian

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 again

By: Camille
Posted: Jun 17, 2019
Diet: Original

Delicious and easy. Used broccoli and regular yogurt, loved the sauce.

By: Christine
Posted: Jun 17, 2019
Diet: Gluten-free