Za’atar Chickpea & Roasted Eggplant Bowls with Lemon-Tahini Yogurt
These vibrant bowls combine protein-rich chickpeas sautéed with za’atar, tender stovetop-roasted eggplant, and a zesty lemon-tahini yogurt sauce for a quick, satisfying high-protein meal. Perfect for busy weeknights, this dish is flavorful, nourishing, and ready in just 25 minutes.
- 2 cups canned chickpeas, drained and rinsed
- 1 large eggplant, cut into 1/2-inch cubes
- 2 tbsp za’atar seasoning
- 3 tbsp olive oil
- 1 cup low-fat Greek yogurt
- 2 tbsp tahini
- 1 medium lemon (zested and juiced)
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add cubed eggplant, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and sauté until golden and tender, stirring occasionally, about 8 minutes.
⏱️ 8 minutes 🌡️ Medium-highAdd chickpeas, za’atar, minced garlic, and remaining 1 tablespoon olive oil to the skillet with the eggplant. Cook, stirring, until chickpeas are warmed through and fragrant, about 5 minutes.
⏱️ 5 minutes 🌡️ MediumWhile the chickpeas cook, whisk together Greek yogurt, tahini, lemon zest, lemon juice, remaining salt and pepper in a small bowl until smooth.
⏱️ 2 minutesDivide eggplant and chickpea mixture among bowls. Drizzle with lemon-tahini yogurt and garnish with chopped parsley. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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