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

These Mediterranean-inspired salmon power bowls are taking over Pinterest feeds for good reason. They combine crispy, herb-crusted salmon with fluffy quinoa, roasted seasonal vegetables, and a dreamy whipped lemon-tahini sauce—all in one vibrant, nourishing bowl. Perfect for meal prep or a quick, impressive weeknight dinner that delivers serious flavor and 25g of protein per serving.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• For the Salmon:
• 4 (5-6 oz) skinless salmon fillets
• 2 tbsp olive oil
• 2 tbsp za'atar seasoning
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and black pepper to taste
• For the Bowls:
• 1 cup uncooked quinoa, rinsed
• 1 (15 oz) can chickpeas, drained, rinsed, and patted dry
• 1 tbsp olive oil
• 1 tsp ground cumin
• 2 medium zucchini, sliced into half-moons
• 1 red bell pepper, sliced
• 1 small red onion, sliced
• For the Whipped Lemon-Tahini:
• 1/2 cup tahini
• 1/4 cup plain Greek yogurt (2% or full-fat)
• Juice of 1 large lemon (about 3 tbsp)
• 1 small garlic clove, minced
• 3-4 tbsp warm water
• Salt to taste
• For Serving:
• 1/2 cup chopped fresh parsley
• 2 tbsp toasted pine nuts (optional)
• Lemon wedges

Instructions

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Toss the dried chickpeas with 1 tbsp olive oil, cumin, and a pinch of salt. Spread on one half of the baking sheet. On the other half, toss the zucchini, bell pepper, and red onion with a drizzle of oil, salt, and pepper.
3. Roast the chickpeas and vegetables for 15 minutes, until the chickpeas are crispy and veggies are tender-crisp.
4. While the sheet pan roasts, cook the quinoa according to package directions. Fluff with a fork when done.
5. Pat salmon fillets dry. Rub all over with 2 tbsp olive oil. In a small bowl, mix za'atar, smoked paprika, garlic powder, salt, and pepper. Press the spice mixture onto the top and sides of each fillet.
6. After the chickpeas and veggies have roasted for 15 minutes, remove the pan. Push them to the sides to make space in the center. Place the seasoned salmon fillets in the center. Return the pan to the oven and roast for 10-12 minutes, or until the salmon flakes easily.
7. Make the sauce: While everything cooks, combine tahini, Greek yogurt, lemon juice, and minced garlic in a small food processor or blender. Blend until smooth. With the motor running, stream in warm water, 1 tbsp at a time, until you reach a smooth, creamy, pourable consistency. Season with salt.
8. Assemble bowls: Divide the cooked quinoa among four bowls. Top with roasted vegetables, crispy chickpeas, and a salmon fillet. Drizzle generously with the whipped lemon-tahini sauce. Garnish with chopped parsley, toasted pine nuts (if using), and serve with lemon wedges.

Chef's Note

For the crispiest chickpeas and salmon skin, make sure both are patted completely dry with a paper towel before adding oil and seasoning. This step is key for maximum texture!

Make-Ahead Tips

The whipped lemon-tahini sauce can be made up to 3 days ahead and stored in an airtight container in the fridge. The roasted vegetables and quinoa can be refrigerated separately for up to 4 days. Assemble bowls fresh and reheat components gently before serving.

Substitutions

Za'atar: Use a mix of dried thyme, oregano, sumac, and sesame seeds. Salmon: Substitute with cod, halibut, or chicken breasts (adjust cook time). Quinoa: Use brown rice, farro, or couscous. Tahini: For a nut-free option, use sunflower seed butter mixed with a little extra lemon juice and water.