Za'atar Roast Broccoli & Chickpea Plate with Labneh
Dinner · Levantine · Ready in 32 min · Serves 2
A whole head of broccoli and a tin of chickpeas roasted with za'atar until the edges crisp, spooned over cool labneh. A big vegetarian plate at 378 calories.
Per serving
- Calories
- 378
- Protein
- 18 g
- Carbs
- 45 g
- Fat
- 14 g
- Fibre
- 14 g
Vitamins and minerals, % of a day’s needs
- Iron24%
- Vitamin D0%
- B1210%
- Zinc24%
- Magnesium24%
- Omega-323%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 400 g Broccoli
- 180 g Chickpeas, drained
- 100 g Labneh (strained yogurt)
- 150 g Bell pepper
- 1 tbsp Za'atar spice blend
- 2 tsp Olive oil
- 20 ml Lemon juice
- 2 cloves Garlic
- 15 g Fresh parsley
- 1 tsp Salt
Method
- 1
Preheat the oven to 220°C and leave it until the dial reads hot, then cut the 400g of broccoli into florets and the 150g of bell pepper into wide strips, pat the 180g of drained chickpeas dry, crush the 2 cloves of garlic and chop the 15g of fresh parsley.
- 2
Toss the broccoli, pepper and chickpeas on one tray with 2 tsp olive oil, the 1 tbsp of za'atar, the crushed garlic and 1 tsp salt until everything is lightly coated.
- 3
Roast at 220°C for 20 minutes, turning once halfway, until the broccoli tips are dark brown and the chickpeas rattle loose on the tray.
- 4
Spread the 100g of labneh across the bottom of two wide plates and loosen it with the 20ml of lemon juice.
- 5
Tip the hot tray straight over the labneh and finish with the chopped fresh parsley.
