Crispy Za'atar Salmon Power Bowls with Whipped Lemon-Tahini & Crispy Chickpeas

This Mediterranean-inspired power bowl combines crispy za'atar-spiced salmon with irresistibly crunchy roasted chickpeas for double the protein payoff. The whipped lemon-tahini sauce creates a creamy, tangy contrast that's currently trending on Pinterest for its beautiful presentation and restaurant-quality flavors. Ready in just 35 minutes, it's the perfect high-protein weeknight dinner that looks as incredible as it tastes.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 2 servings

Ingredients

• 2 (6-oz) salmon fillets, skin removed
• 1 (15-oz) can chickpeas, drained and patted dry
• 3 tbsp za'atar seasoning, divided
• 3 tbsp olive oil, divided
• 1 cup quinoa, rinsed
• 2 cups baby spinach
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/2 cup tahini
• Juice of 1 large lemon
• 1 garlic clove, minced
• 3-4 tbsp cold water
• Salt and black pepper to taste
• Fresh parsley or mint for garnish
• Lemon wedges for serving

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a bowl, toss chickpeas with 1 tbsp olive oil, 1 tbsp za'atar, salt, and pepper. Spread on one side of baking sheet.
3. Pat salmon dry and rub with 1 tbsp olive oil. Season both sides with remaining 2 tbsp za'atar, salt, and pepper. Place on opposite side of baking sheet from chickpeas.
4. Bake for 12-15 minutes until salmon flakes easily and chickpeas are crispy.
5. Meanwhile, cook quinoa according to package instructions. Fluff with fork when done.
6. Make whipped tahini: In a food processor or blender, combine tahini, lemon juice, garlic, and pinch of salt. Blend while slowly adding cold water until light, creamy, and whipped.
7. Assemble bowls: Divide quinoa among bowls. Top with spinach, tomatoes, and red onion.
8. Break salmon into large chunks and divide among bowls. Add crispy chickpeas. Drizzle generously with whipped tahini sauce.
9. Garnish with fresh herbs and serve with lemon wedges.

Chef's Note

For extra crispy chickpeas, pat them completely dry with paper towels and don't overcrowd on the baking sheet. The whipped tahini sauce can be made ahead and stored in the fridge—it will thicken, so thin with a splash of water before serving.

Make-Ahead Tips

Whipped tahini sauce stores in an airtight container in the fridge for up to 5 days. Chickpeas can be roasted 2 days ahead and reheated in the oven to recrisp.

Substitutions

Use cauliflower rice instead of quinoa for lower carbs. Salmon can be swapped for cod or shrimp. Za'atar can be replaced with a mix of dried thyme, oregano, sumac, and sesame seeds.