Lemony chickpea and feta bowls

Updated at: Wed, 28 Feb 2024 16:04:15 GMT

Step 1

Preheat oven to 425 degrees. Wash and dry produce. Peel and finely chop garlic. Melt 1 TBSP butter in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Add rice, 1¼ cups water, and 1 tsp salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.

Step 2

While rice cooks, drain and rinse chickpeas; pat dry with paper towels. Halve, peel, and thinly slice ¼ of the onion; cut remaining onion into ½-inch-thick wedges. Toss chickpeas and onion wedges on a baking sheet with a large drizzle of olive oil, 2 tsp Turkish Spice Blend, salt, and pepper. Roast until chickpeas are lightly crispy and onion is tender, 18-20 minutes.

Step 3

Meanwhile, zest and quarter lemon. Trim and quarter cucumber lengthwise; slice crosswise into ½-inch-thick pieces. Dice tomato. In a medium bowl, toss as much sliced onion as you like with a squeeze of lemon juice and a pinch of salt.

Step 4

In a small bowl, combine sour cream with lemon zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. To bowl with sliced onion, add cucumber, tomato, and as much vinaigrette as you like. Toss to combine; taste and season with salt and pepper.

Step 5

Fluff rice with a fork and season with salt and pepper; divide between bowls. Top with roasted chickpeas and onion wedges and cucumber salad in separate sections. Garnish with cheese and drizzle with zesty sauce. Serve with remaining lemon wedges on the side.

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