Za’atar Quinoa Bowl With Lemon-Tahini Dressing
- 20m Prep Time
- 0sCook Time
- 20m Ready In
A vibrant quinoa bowl with za'atar-spiced chickpeas, fresh cucumber-tomato salad, and creamy lemon-tahini dressing. Perfect for a light, flavorful meal.
Ingredients
- 473 ml cucumber diced
- 237 ml tomato diced
- 118 ml red bell pepper diced
- 59.1 ml red onion diced
- 59.1 ml fresh parsley chopped
- 14.8 ml freshly squeezed lemon juice
- 1.23 ml sea salt
- 473 ml cooked chickpeas
- 4.93 ml za'atar
- 4.93 ml ground cumin
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 473 ml cooked quinoa
- 59.1 ml pitted kalamata olives
- 0.5 medium lemon halved
- 118 ml Lemon-Tahini Dressing
Nutrition (per serving, estimated)
Estimated based off 8 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 127 mg
- Iron: 9.16 mg
- Magnesium: 364 mg
- Phosphorus: 831 mg
- Potassium: 1420 mg
- Zinc: 5.71 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml freshly squeezed lemon juice
- 1.23 ml sea salt
- 473 ml cooked chickpeas
- 4.93 ml za'atar
- 4.93 ml ground cumin
- 1.23 ml sea salt
- 1.23 ml freshly ground black pepper
- 473 ml cooked quinoa
- 59.1 ml pitted kalamata olives
- 118 ml Lemon-Tahini Dressing
Prepare
- Dice 473 ml cucumber
- Dice 237 ml tomato
- Dice 118 ml red bell pepper
- Dice 59.1 ml red onion
- Chop 59.1 ml fresh parsley
- Halve 0.5 medium lemon
Let's Cook
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Step 1.
In a medium bowl, combine 2 cups diced cucumber, 1 cup diced tomato, ½ cup diced red bell pepper, ¼ cup diced red onion, ¼ cup chopped fresh parsley, 1 tablespoon lemon juice, and ¼ teaspoon sea salt. Mix well and set aside.
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Step 2.
In a separate medium bowl, combine 2 cups cooked chickpeas, 1 teaspoon za’atar, 1 teaspoon ground cumin, ¼ teaspoon sea salt, and ¼ teaspoon freshly ground black pepper. Mix well to coat the chickpeas evenly.
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Step 3.
To assemble each bowl, place half of the cucumber salad, half of the za’atar chickpeas, 1 cup cooked quinoa, and 2 tablespoons pitted kalamata olives in each bowl. Garnish each with a lemon wedge and serve with ¼ cup Lemon-Tahini Dressing on the side.