Za'atar Chickpea and Tahini Breakfast Bowl

Ingredients

• 400 g canned chickpeas
• 3 tbsp hemp hearts
• 2 tbsp tahini
• 2 tbsp pumpkin seeds
• 150 g cherry tomatoes
• 120 g cucumber
• 60 g baby spinach
• 1 tbsp extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp za'atar
• 2 cloves garlic
• 0.4 tsp fine sea salt
• 3 tbsp fresh parsley

Instructions

1. Drain and rinse the canned chickpeas, then shake them dry in the colander. Warm the olive oil in a skillet over medium-high heat, add the chickpeas and cook 5 minutes, shaking the pan every minute, until a few of them split open and the skins turn blistered and papery.
2. Halve the cherry tomatoes, add them to the pan with the finely grated garlic and cook 3 minutes more, pressing lightly, until the tomatoes collapse and their juice glazes the chickpeas. Stir in the za'atar and half the fine sea salt off the heat so the herbs stay fragrant.
3. Toast the pumpkin seeds in a small dry pan over medium heat for 2 minutes, shaking constantly, until they smell nutty and a few pop.
4. Whisk the tahini with the lemon juice, the remaining salt and 2-3 tbsp cold water. It will seize into a thick paste first — keep adding water a teaspoon at a time until it loosens into a pourable, ivory-coloured cream.
5. Dice the cucumber and pile it into two bowls with the baby spinach. Spoon the warm chickpea mixture on top so the heat just softens the spinach leaves.
6. Drizzle generously with the tahini sauce, then scatter over the hemp hearts, toasted pumpkin seeds and chopped fresh parsley.

Nutrition (per serving)

Calories

613

Protein

27.6 g

Fat

32.6 g

Carbs

60.8 g