Zesty, earthy, and bright – this nourishing bowl of whole food draws from a popular middle-eastern spice blend that elevates this easy, health-packed meal. Equally perfect for lunch or dinner!
Ingredients
1 can chickpeas drained, rinsed, and dried
1 cup of edamame beans
3 tbsp olive oil
3 tbsp Za’atar seasoning (found at most supermarkets in the spice section)
1 cup of rocket or leafy green of your choice
1/2 telegpraph or 1 lebanese cucumber, chopped
1/2 cup parsley – flat or curly
3/4 pitted olives
1 capsicum chopped
3/4 cup plain yoghurt
Lemon Tahini Dressing
1/2 cup tahini
1/3 cup water
1/4 cup extra virgin olive oil
1 lemon, juiced
Salt and pepper to taste
Optional:
Figs to garnish
Pita or other flat bread to serve
Method:
- Toss the chickpeas with olive oil and za’atar seasoning, then place in a single layer on a baking sheet. Bake for 20-25 minutes, or until the chickpeas are crisp. Remove from oven and set aside.
- While the chickpeas cook, bring a pot of water to a boil and add the edamame beans for 2-3 minutes or until thoroughly heated through. Drain and run under cold water to cool. Set aside.
- Cut up the veggies and parsley and toss in a bowl together. If including Tahini dressing, whisk together the lemon tahini dressing in a small bowl and adjust seasoning as needed.
- Divide the fresh veggies and chickpeas between four bowls. Dollop yoghurt and drizzle each bowl with two tablespoons of tahini dressing (if using) and serve.
- Options to serve with rice, sliced avocado, plus any other veggies additions and enjoy!
