Levantine Labneh Bowl with Pickled Turnips and Za'atar Chickpeas

Name: Levantine Labneh Bowl with Pickled Turnips and Za'atar Chickpeas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Ingredients: 200 g labneh; 1 cup canned chickpeas, drained and rinsed; 1 tbsp extra-virgin olive oil; 1 tsp za'atar spice blend; 50 g pickled turnips, sliced; 1 small cucumber, diced (about 100 g); 10 cherry tomatoes, halved; 10 g fresh mint leaves, roughly chopped; 10 g fresh flat-leaf parsley, chopped; 1 tbsp lemon juice; 1 garlic clove, minced; Salt, to taste; Freshly cracked black pepper, to taste; 1 tbsp toasted pine nuts (optional)

A creamy, tangy labneh base topped with spiced chickpeas, crunchy pickled turnips, and fresh herbs for a bright, layered Levantine flavor in 25 minutes.

Prep15 minCook10 minTotal25 minServes2Difficultyeasy

Method

How to make it

01
In a small bowl, toss the drained chickpeas with olive oil, za'atar, and a pinch of salt until evenly coated. Set aside to marinate while prepping other ingredients.
02
In a separate bowl, mix the labneh with minced garlic, lemon juice, salt, and a few cracks of black pepper until smooth and creamy.
03
Arrange the labneh mixture in two shallow bowls, spreading it evenly to form a base layer.
04
Scatter the za'atar chickpeas over the labneh evenly.
05
Top with diced cucumber, halved cherry tomatoes, and sliced pickled turnips for crunch and acidity.
06
Sprinkle fresh mint and parsley over the bowl along with toasted pine nuts if using.
07
Drizzle a little extra olive oil over the bowls and serve immediately for fresh textures and bright flavors.

From the editor

Cooking tips

If you can’t find za’atar, substitute with a mix of dried thyme, sesame seeds, and sumac for a similar herbal, nutty flavor.
Labneh can be replaced with strained Greek yogurt but may be less thick and tangy; strain yogurt through a cheesecloth for 2 hours to thicken.
Pickled turnips add a characteristic sharpness; if unavailable, thinly sliced radishes with a squeeze of lemon can provide a mild crunch and bite.
Make the za’atar chickpeas ahead and store in the fridge; add fresh herbs and vegetables just before serving to keep brightness.

Published July 18, 2026