Mediterranean chickpea bowls

Name: Mediterranean chickpea bowls
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 8 parts Cumin; 8 parts Garlic powder; 4 parts Coriander; 1 part allspice; 1 part chili flakes; 1 15.5oz can of chickpeas; 1 red onion sliced into half moons; Olive oil; 2 tsp Turkish Seasoning; 2 tbsp chopped red onion; 1 Persian Cucumber or english Cucumber chopped; 1 roma tomato chopped; Greek dressing any kind enough to coat veggies; Salt; Pepper; 1 tbsp Lemon juice; Juice from 1 lemon reserve 1 tbsp for salad; Zest of 1 lemon; 1/4 cup nonfat plain Greek yogurt; Salt; Pepper; Water enough to make sauce consistency; 1 1/2 cups Cooked Jasmine rice; Sriracha; Feta cheese

8 steps

Prep:15minCook:35min

Roasted chickpeas with Cucumber salad and lemon sauce

Updated at: Thu, 17 Aug 2023 00:17:34 GMT

Nutrition balance score

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Ingredients

2 servings

Turkish Seasoning

8 partsCumin

8 partsGarlic powder

4 partsCoriander

1 partallspice

1 partchili flakes

For the roasted chickpeas

1 x 15.5 ozchickpeas

can

1red onion

sliced into half moons

olive oil

2 tspTurkish Seasoning

Instructions

Roasted chickpeas

Step 1

Preheat oven to 425°F

Step 2

Drain and rinse chickpeas, patting dry.

Step 3

Halve peel and thinly slice 1/4 of the onion (about 2 tbsps) and set aside. Cut remaining onions into half moons and separate.

Step 4

Toss chickpeas and onion with a drizzle of olive oil, 2 tsp Turkish Seasoning, salt and pepper to taste, spread onto baking sheet. Roast at 425° F for 18 to 20 minutes. Chickpeas should be lightly crispy and onions tender.

Step 5

Zest and juice lemon.

Step 6

In a bowl combine the chopped onion, tomato, and cucumber. Add in reserved juice, Greek dressing, salt and pepper to taste.

Step 7

In a separate bowl, mix the yogurt, lemon zest, remaining lemon juice, and salt and pepper to taste. As you're mixing, add in water 1 tsp at a time until you reach a drizzle consistency.

Assembly

Step 8

Place rice in bottom of a bowl and place chickpea/onion mixture on half of the rice and the Cucumber salad on the other half. Drizzle with lemon sauce.