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Fine Dining Mediterranean Bowl Recipe with Herb Labneh and Zaatar You’ll Make Again and Again

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A vibrant and satisfying Mediterranean bowl featuring creamy herb labneh, crispy roasted chickpeas, and za’atar toasted pita chips. Perfect for a quick weeknight meal that feels special and packed with bold flavors.

Ingredients

Scale
  • 1 cup (240g) labneh (strained yogurt) or full-fat Greek yogurt as a substitute
  • 2 tbsp fresh herbs (parsley, mint, dill), finely chopped
  • 1 tbsp lemon juice
  • 1 small clove garlic, minced
  • 1 tbsp olive oil (for herb labneh)
  • Salt to taste
  • 1½ cups (260g) cooked chickpeas
  • 1 tbsp olive oil (for roasting chickpeas)
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • Pinch of salt (for chickpeas)
  • 2 pieces pita bread
  • 1 tbsp olive oil (for pita chips)
  • 1 tbsp za’atar spice blend (for pita chips)
  • 1 medium cucumber, diced
  • 1 cup (150g) cherry tomatoes, halved
  • ¼ small red onion, thinly sliced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp sumac (optional)
  • 2 tbsp extra virgin olive oil (for drizzling)
  • 2 tbsp za’atar spice blend (for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Rinse and drain chickpeas, then pat dry thoroughly with a kitchen towel.
  2. Toss chickpeas with 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon smoked paprika, and a pinch of salt. Spread evenly on a baking sheet and roast for 25-30 minutes, shaking the pan halfway through, until golden and crispy. Watch closely near the end to avoid burning.
  3. Cut pita bread into triangles. Toss with 1 tablespoon olive oil and 1 tablespoon za’atar. Spread on another baking sheet in a single layer and toast in the oven for 10-12 minutes until crisp and golden.
  4. In a bowl, combine labneh, minced garlic, lemon juice, chopped herbs, 1 tablespoon olive oil, and a pinch of salt. Whisk or stir until smooth and creamy. Adjust seasoning to taste and set aside.
  5. Dice cucumber, halve cherry tomatoes, and thinly slice red onion. Toss together with chopped parsley and a pinch of sumac if using.
  6. Assemble the bowls by dividing the herb labneh as a base or dollop on top. Add roasted chickpeas, pita chips, and fresh veggies. Drizzle with remaining olive oil and sprinkle extra za’atar if desired.

Notes

Dry chickpeas thoroughly before roasting for maximum crispiness. Toast pita chips with za’atar for best flavor. Herb labneh can be made up to 2 days ahead. For a vegan version, substitute labneh with coconut or almond yogurt and omit cheese-based toppings. Re-crisp chickpeas and pita chips in a hot oven for 5 minutes if needed.

Nutrition

Keywords: Mediterranean bowl, herb labneh, zaatar, roasted chickpeas, pita chips, healthy meal, quick dinner, vegetarian, vegan option

Find it online: https://novanosh.com/fine-dining-mediterranean-bowl-recipe-with-herb-labneh-and-zaatar-youll-make-again-and-again/