Za’atar-Spiced Beef Mezze Plate with Harissa-Roasted Chickpeas & Yogurt

Za’atar-Spiced Beef Mezze Plate

with Harissa-Roasted Chickpeas & Yogurt

Group Created with Sketch. 30 min 6 SmartPoints®
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 540 Cals/serving
  • View All
    Nutrition Label
    Download

Mezze, a style of dining in the Middle East and Mediterranean, features a spread of small, individual dishes served together. Our take highlights spiced beef, crisp vegetables, smoky roasted chickpeas, and sautéed zucchini—all brought together with a drizzle of tangy Greek yogurt.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
Za’atar-Spiced Beef Mezze Plate with Harissa-Roasted Chickpeas & Yogurt
Title
  • 10 oz Thinly Sliced Beef
  • 1 15.5 -Ounce Can Chickpeas
  • 6 oz Carrots
  • 2 cloves Garlic
  • 3 oz Radishes
  • 1 Tbsp Red Harissa Paste
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 Zucchini
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the chickpeas:
1 Prepare & roast the chickpeas:

Place an oven rack in the center of the oven, then preheat to 450°F. Drain and rinse the chickpeas; spread onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. In a large bowl, whisk together 1 teaspoon of olive oil and as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be. Add the chickpeas; season with salt and pepper and toss to coat. Line the sheet pan with foil. Place the dressed chickpeas on the foil and arrange in an even layer. Roast 22 to 24 minutes, or until the chickpeas are golden brown (be careful, as the chickpeas may pop as they roast). Remove from the oven. 

Prepare the remaining ingredients & marinate the vegetables:
2 Prepare the remaining ingredients & marinate the vegetables:

While the chickpeas roast, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Peel the carrots and grate on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a bowl; add the vinegar. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the beef:
3 Cook the beef:

While the vegetables marinate, separate the beef; pat dry with paper towels. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl and top with all but a pinch of the za’atar; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. 

Cook the zucchini:
4 Cook the zucchini:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired.

Finish & serve your dish:
5 Finish & serve your dish:

While the zucchini cooks, in a bowl, combine the yogurt and 2 tablespoons of water. Taste, then season with salt and pepper if desired. Serve the cooked beef with the cooked zucchini, roasted chickpeas, and marinated vegetables. Drizzle with the yogurt and garnish with the remaining za’atar. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare & roast the chickpeas:
1 Prepare & roast the chickpeas:

Place an oven rack in the center of the oven, then preheat to 450°F. Drain and rinse the chickpeas; spread onto a paper towel-lined sheet pan. Using a second layer of paper towels, gently pat or roll the chickpeas to thoroughly dry; discard the paper towels and any loose chickpea skins. In a large bowl, whisk together 1 teaspoon of olive oil and as much of the harissa paste as you’d like, depending on how spicy you’d like the dish to be. Add the chickpeas; season with salt and pepper and toss to coat. Line the sheet pan with foil. Place the dressed chickpeas on the foil and arrange in an even layer. Roast 22 to 24 minutes, or until the chickpeas are golden brown (be careful, as the chickpeas may pop as they roast). Remove from the oven. 

2 Prepare the remaining ingredients & marinate the vegetables:

While the chickpeas roast, wash and dry the fresh produce. Halve the zucchini lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Peel the carrots and grate on the large side of a box grater. Halve the radishes lengthwise, then thinly slice crosswise. Combine in a bowl; add the vinegar. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare the remaining ingredients & marinate the vegetables:
Cook the beef:
3 Cook the beef:

While the vegetables marinate, separate the beef; pat dry with paper towels. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the beef in an even layer and cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring occasionally, 1 to 2 minutes, or until browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl and top with all but a pinch of the za’atar; stir to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. 

4 Cook the zucchini:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the chopped garlic; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Taste, then season with salt and pepper if desired.

Cook the zucchini:
Finish & serve your dish:
5 Finish & serve your dish:

While the zucchini cooks, in a bowl, combine the yogurt and 2 tablespoons of water. Taste, then season with salt and pepper if desired. Serve the cooked beef with the cooked zucchini, roasted chickpeas, and marinated vegetables. Drizzle with the yogurt and garnish with the remaining za’atar. Enjoy!