Za'atar Sweet Potato Noodles

Preheat the oven to 400°F. Place a large pot of salted water on to boil. Trim the broccolini and roughly chop. Drain the chickpeas, rinse, and pat dry with a paper towel.

Zest the lemon over a medium bowl. Peel and grate the garlic into the bowl and then add the juice from the lemon and the champagne vinegar. While whisking, slowly drizzle in 3 tbsp olive oil. Season vinaigrette with salt and pepper.

Add the chickpeas to a baking sheet and toss with 1 tbsp vegetable oil, 2 tsp of the za’atar spice, and dried mint. Season generously with salt and pepper and bake until chickpeas are crispy and lightly browned, about 14 to 16 minutes.

Place a large skillet over medium-high heat with 2 tsp olive oil. Once hot, add the broccolini and cook, tossing occasionally, until bright green and crisp-tender, about 4 to 6 minutes. Drop the sweet potato noodles into the boiling water and cook until al dente, about 3 to 4 minutes. Drain noodles and add to the skillet with broccolini.

Add the prepared vinaigrette to the skillet, sprinkle sweet potato noodles with salt and pepper, and toss to combine. Reduce heat to medium and cook for 2 minutes, or until hot.

Hand tear the Thai basil leaves. Top the lemon za’atar noodles with crispy chickpeas, hemp seeds, and Thai basil. Sprinkle with remaining za’atar and serve lemon za’atar noodles family style. Dig in!