Inspired by Indian chaat and Levantine fatteh, this dish combines the best of both worlds. Warm, spiced chickpeas and toasted pita chips are served over crispy roasted cauliflower and topped with Za’atar roasted salmon and a tangy yogurt sauce. You can easily customize this recipe by using your favorite roasted vegetables, like butternut squash or eggplant. Leftover pita bread is perfect for this dish, but you can also serve it over rice for a grain-based option. If you're looking for a vegetarian meal, simply omit the salmon.
Ingredients
Servings 4
- 4 cups bitesize cauliflower florets the smaller the pieces, the faster they will cook
- 3 tablespoons extra virgin olive oil divided
- Kosher salt
- Freshly cracked black pepper
- 1 cup low-fat Greek yogurt
- 3 cloves garlic minced
- 1 teaspoon cumin
- 3 tablespoon lemon juice
- 2 tablespoons tahini
- 1 ½ pounds salmon
- 2 tablespoons Jamie Geller Za'atar divided
- 2 whole wheat pitas torn into pieces
- 1 15-ounce can chickpeas, drained and rinsed
- Garnish: toasted pine nuts chopped parsley or cilantro, zaatar
Nutritional Facts
Nutrition Facts
Za’atar Salmon Bowl
Amount per Serving
Calories
708
% Daily Value*
Fat
30
g
46
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
9
g
Monounsaturated Fat
14
g
Cholesterol
97
mg
32
%
Sodium
259
mg
11
%
Potassium
1570
mg
45
%
Carbohydrates
57
g
19
%
Fiber
13
g
54
%
Sugar
10
g
11
%
Protein
55
g
110
%
Vitamin A
218
IU
4
%
Vitamin C
56
mg
68
%
Calcium
223
mg
22
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 375°F. Line two sheet pans with parchment.
- Spread cauliflower on one sheet pan. Drizzle with 1 tablespoon oil and sprinkle with salt and pepper, toss to coat. Roast for 20-30 minutes until golden.
- Meanwhile, in a small bowl combine yogurt, garlic, cumin, lemon juice, tahini and pinch salt, whisk until combined. Set aside.
- On second sheet pan, lay out salmon. Drizzle with oil and sprinkle with 1 tablespoon zaatar. When cauliflower is golden, add pita pieces and chickpeas to pan. Drizzle with remaining 1 tablespoon oil and sprinkle with 1 tablespoon zaatar. Place both pans back in oven and roast 15-20 minutes until salmon is cooked through, pita is toasted and chickpeas are warm.
- When everything is ready, serve by scattering pita chips on a plate, topped with roasted cauliflower and chickpeas and yogurt sauce alongside salmon. Garnish as desired and enjoy.
I changed up the directions just a scooch as I can’t stomach cooked cauliflower, but I do like raw cauliflower so I didn’t cook it. I actually liked the contrast of the cooked salmon (a favorite) and the crunch of the raw cauliflower. Win-win!
I always hesitate over the nutrition facts, because it is so high, Are we sure that this is the amounts per serving and not total overall?