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+ servings

Charred Broccoli and Za’atar Chickpeas with Yogurt Sauce

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2 (or 3 with bread)
Calories: 570kcal
Author: Nisha Vora


  • 1 Fresno chile or jalapeño pepper, thinly sliced
  • ​​3 tablespoons distilled white vinegar
  • 1 tablespoon maple syrup
  • 12 ounces (340g) broccoli
  • 3 ½ tablespoons avocado oil or high-heat oil, divided
  • 1 (15-ounce) (425g) can chickpeas, rinsed and drained
  • ½ teaspoon kosher salt, plus more to season
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 2 teaspoons of Za’atar*

Yogurt Sauce

  • 5 ounces (140g) plain-flavored vegan yogurt (ideally, a creamy and thick variety with a tart flavor)**
  • 2 garlic cloves, grated or crushed with a press
  • 1 medium lemon, zested + 1 tablespoon of lemon juice
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • Salt and pepper to taste

For serving

  • A few slabs of bread or cooked grains of choice (optional)


  • In a ramekin or very small jar, combine the chile pepper, vinegar, maple syrup, and sprinkle with a pinch of salt and set aside to macerate, for 10 minutes (or longer), stirring once or twice (or shaking the jar up and down a few times).
  • Prep the broccoli: Cut off the tough one or two inches from the bottom of the broccoli stalk. Use a vegetable peeler to peel the first layer of the broccoli stalk. Cut the broccoli into small-to-medium sized florets. Slice the stems thinly into rounds.
  • Cook the chickpeas: Heat a large frying pan over medium-high heat with 1 tablespoon of the oil. Once hot, add the chickpeas and spread out in a single layer. Cook undisturbed for 2 to 3 minutes to allow some browning. Toss and cook for another 3 minutes, or until brown and blistered in spots. Add ½ teaspoon kosher salt, cumin, coriander, and Za’atar, and toss well to coat the chickpeas. Cook for 2 minutes to allow flavors to blend, then take off the heat and hit with a squeeze of lemon juice.
  • Meanwhile, cook the broccoli on a different burner: In a large cast-iron skillet, heat the remaining 2 ½ tablespoons of the oil over high heat. Once you start to see light wisps of smoke, add the broccoli florets and stems in an even layer as much as possible. Season with a bit of salt. Cook undisturbed for 2 to 3 minutes to char, then stir/flip, and cook for 1 to 2 minutes more until broccoli is nicely charred. Turn off the heat and squeeze just a bit of lemon juice on top.
  • Make the yogurt sauce: Mix together the yogurt, garlic, lemon zest, 1 tablespoon of lemon juice, cumin, coriander, a few pinches of salt, and pepper to taste. Taste, adding more salt, pepper, or lemon juice as desired.
  • To serve: Smear some yogurt sauce on the bottom of two or three plates, plate some chickpeas and broccoli on top of each, and spoon some of the pickled peppers on top along with a few spoons of the pickling liquid. Scoop up with bread of choice.


* You can find Za’atar at well-stocked grocery stores, Middle Eastern shops, and online (this is my favorite Za’atar, made by a Palestinian-American family - affiliate link).
** Recommended vegan yogurt brands that fit the bill: Culina, CocoJune, GT’s CocoYo, and Kite Hill Greek Yogurt.
*** If using a stainless steel pan, you might need a touch more oil to prevent the chickpeas from sticking.