Za'atar Roasted Asparagus Bowl with Lemony Quinoa and Crispy Chickpeas
This vibrant spring bowl features tender asparagus roasted with fragrant za'atar spice, served over fluffy lemon-kissed quinoa with crispy chickpeas for satisfying crunch. A drizzle of tahini dressing brings all the fresh Mediterranean flavours together beautifully.
Ingredients
- 450g fresh asparagus, woody ends trimmed
- 2 tbsp za'atar spice blend
- 4 tbsp olive oil, divided
- 1 can (400g) chickpeas, drained and rinsed
- 1 tsp smoked paprika
- 200g quinoa, rinsed
- 500ml vegetable stock
- 1 lemon, zested and juiced
- 100g cherry tomatoes, halved
- 1 small cucumber, diced
- 3 tbsp tahini
- 1 clove garlic, minced
- 2 tbsp warm water
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
Preheat oven to 200°C (400°F) and line two baking trays with parchment paper.
Toss asparagus with 2 tbsp olive oil, za'atar, salt and pepper. Spread on one baking tray in a single layer.
Pat chickpeas dry with kitchen paper, then toss with 1 tbsp olive oil, smoked paprika, salt and pepper. Spread on second baking tray.
Roast both trays for 20-25 minutes, shaking chickpeas halfway through, until asparagus is tender and chickpeas are golden and crispy.
Meanwhile, bring vegetable stock to a boil in a medium saucepan. Add quinoa, reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed.
Fluff quinoa with a fork and stir in lemon zest, half the lemon juice, remaining 1 tbsp olive oil, salt and pepper.
Whisk together tahini, minced garlic, remaining lemon juice and warm water until smooth. Season with salt.
Divide lemony quinoa between four bowls. Top with roasted asparagus, crispy chickpeas, cherry tomatoes and cucumber.
Drizzle generously with tahini dressing and garnish with fresh parsley before serving.
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