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Complete Mediterranean Roasted Chickpea Bowl

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A vibrant and hearty Mediterranean bowl filled with roasted chickpeas, fresh vegetables, and a creamy yogurt dressing, perfect for a cozy dinner.

Ingredients

Scale
  • 2/3 cup yogurt (preferably Fage 5% Greek yogurt)
  • 1.5 tbsp parsley (finely minced)
  • 1.5 tbsp dill
  • 1.5 tbsp lemon juice
  • 1 garlic clove (minced)
  • Salt and pepper to taste
  • 14 oz chickpeas (patted dry)
  • 1/4 cup chickpea liquid (reserved from the can)
  • 3.5 tbsp tahini
  • 2 tbsp Calabrian chilies
  • 1.5 tbsp olive oil
  • 1 tsp garlic (minced)
  • 1 tsp lemon juice
  • 1/2 tsp ground cumin
  • 1 tbsp oil for roasting
  • 1/2 onion (diced)
  • 2 garlic cloves (minced)
  • 1 cup rice
  • 1/2 cup white wine
  • 2 cups stock
  • 1 pint tomatoes (halved)
  • 1 bell pepper (cut into chunks)
  • 1 red onion (cut into wedges)
  • 3 tbsp olive oil
  • 2.5 tsp garlic powder
  • 1.5 tsp coriander
  • 1.5 tsp onion powder
  • 1.5 tsp paprika
  • 1.5 tsp oregano
  • 2 eggs (soft-boiled)
  • 1 avocado (sliced)
  • 1/3 cup feta (crumbled)
  • 1.5 tbsp mint
  • 1.5 tbsp dill

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Mix together the yogurt, parsley, dill, lemon juice, minced garlic, salt, and pepper.
  3. Combine the chickpeas, chickpea liquid, tahini, Calabrian chilies, olive oil, minced garlic, lemon juice, ground cumin, salt, and pepper in a bowl.
  4. Spread the chickpea mixture on a baking sheet in a single layer and roast for 20-25 minutes.
  5. Heat a tablespoon of oil in a medium saucepan over medium heat, and sauté the diced onion and minced garlic.
  6. Add the rice to the saucepan, stirring for a minute, then pour in the white wine and let it simmer until absorbed.
  7. Pour in the stock, bring to a boil, then reduce the heat and let it simmer, covered, until the rice is done (about 15-18 minutes).
  8. Toss together the tomatoes, bell pepper, red onion, olive oil, garlic powder, coriander, onion powder, paprika, oregano, salt, and pepper.
  9. Roast the veggies in the oven for about 20 minutes.
  10. Boil the eggs for about 6-7 minutes, then transfer them to an ice bath.
  11. Assemble the bowl with a serving of rice, roasted chickpeas, and vegetables, topped with avocado, feta, soft-boiled egg, mint, and dill.
  12. Top with a drizzle of the yogurt dressing and enjoy!

Notes

Leftovers taste even better as flavors meld. Use the dressing as a dip or sandwich spread.

Nutrition

Keywords: Mediterranean, chickpea bowl, healthy recipe, roasted vegetables, yogurt dressing

Find it online: https://flavorvia.com/minute-mediterranean-roasted-chickpea-bowl/