Za’atar and hummus cauliflower bowl

This protein-packed recipe uses chickpeas two ways.

Za’atar, a Middle Eastern spice, stars in this recipe from chefs Natalie Mortimer and Holly Erickson of The Modern Proper. The blend features thyme, which helps fight acne-causing bacteria and sumac, which is high in anti-viral and anti-inflammatory properties. “It’s easy to store the ingredient components in your fridge and then simply assemble the bowl deskside for a quick, elevated lunch,” says Mortimer.


¼ cup microgreens
½ cup carrots, ribboned
2 tablespoons fresh mint, loose
Olive oil (to drizzle)
Za’atar (to sprinkle)
Whole grain pita bread


Place the hummus in a small airtight container in the fridge. In another container, store the cauliflower along with the chickpeas in the fridge. In a separate airtight container, place the microgreens and carrots alongside the mint. When packing it for work, bring a small bag or container of za’atar spice and a small dressing container of olive oil.


Heat the cauliflower and chickpeas in a microwave for 45 seconds, or serve at room temperature.
Smear the bottom of a bowl with the hummus. Top with roasted cauliflower and chickpeas. Sprinkle with microgreens, carrot ribbons, and mint.
Drizzle with olive oil and sprinkle with za’atar. Serve with pita bread.
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