Lemony Salmon with Za’atar Spiced Chickpea Bowl

A Full-Meal Salad bowl, grain-free and super-flavorful.  Seasoned with Za’atar, this bowl has just the right amount of spice to go with the lemony salmon. 

Takes just minutes to put together.  You can make the rest of the salad and the dressing while the salmon bakes!  Quick and easy!



For the Salad:

For the Dressing:


Prepare the Salmon:

  1. Preheat oven to 300F. Place the thin slices of lemon into an even layer onto a sheetpan, drizzle with a bit of olive oil, and place the salmon fillet on top of the slices. Salt and pepper generously then drizzle with a bit of olive oil.
  2. Place into oven and cook for 12-17 minutes.  The salmon should be barely opaque in the middle, unless you like it well done. (Caution:  cooking to Well Done increases the chance of dryness, best to cook Medium-Rare to Medium, as it will continue to cook a bit after you remove it from the oven)
  3. Let salmon rest while you prepare the rest of the ingredients. 

Make the Za’atar Spice:

  1. In a small saute pan, toast the sesame seeds if needed, just until they are light-brown. (If they are already toasted, skip this step)
  2. In a small bowl, mix the toasted sesame seeds, Sumac, thyme, cumin and salt. Set aside.

Prepare the Bowl:

  1. While the salmon is cooking, place the following into a small saute pan: the drained/dried chickpeas, 1/2 c olive oil, garlic and 2-3t Za’atar. (I used a full tablespoon of Za’atar for some added spice)
  2. Simmer chickpeas in the oil for 10 minutes, stir in 1/2 t salt, then remove chickpeas from the seasoned oil and place the oil into a separate bowl or jar.
  3. Add 1/2 to all of the lemon juice to the oil, tasting to make sure it is the right amount for you.  I like it lemony, so I used about 4 t of the lemon juice. 
  4. To the greens, add 1-2 t of the dressing. 
  5. Divide the seasoned chickpeas, greens, radishes and salmon among the bowls, and drizzle the dressing over, as desired. Salt and pepper if desired.


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