Plat
Crunchy Chickpea Mediterranean Bowl
40 minPour 2Nutri-Score A€€
A
40 min
40 minCrunchy Chickpea Mediterranean Bowl
recette de
Blair Cooley | Dietitian
@blairdietitian
2 recettes
2 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
chickpeas (canned, drained and rinsed)Épicerie400 g- avocado oil sprayÉpicerie5 ml
Greek seasoning (or ranch seasoning, about half a packet)Épices8 g
mini bell peppers (sliced)Fruits et légumes100 g- tomatoes (diced)Fruits et légumes150 g
red onion (finely sliced)Fruits et légumes50 g
basil (chopped)Fruits et légumes5 g- dill (chopped, plus extra for serving)Fruits et légumes5 g
olive oil (for the salad and the dressing)Épicerie30 ml- red wine vinegarÉpicerie15 ml
saltÉpices2 g
black pepper (ground)Épices1 g- arugula (washed)Fruits et légumes60 g
- cooked lentils (ready-cooked, cold)Épicerie120 g
feta (from brine, crumbled)Produits laitiers40 g
dill dipProduits frais15 ml
cottage cheeseProduits laitiers15 ml- pomegranate seedsFruits et légumes40 g
- balsamic glazeÉpicerie15 ml
- lemon juice (optional, for the dressing)Fruits et légumes10 ml
par portion
Nutrition
489kcal
- Glucides
- 53 g
- Protéines
- 23 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Four
Plaque de cuisson
Passoire
Saladier
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 200 °C (400 °F).
- Étape 2
Dry the chickpeas
- Drain and rinse the chickpeas in a colander.
- Pat them completely dry with paper towels; keep any skins that come off, they roast nicely.
- Étape 3
Season the chickpeas
- Spray the chickpeas with avocado oil.
- Season generously with the Greek seasoning and mix well.
- Spread them evenly on a lined baking tray.
- Étape 4
Bake the chickpeas
- Bake for 30 minutes, shaking the tray halfway through, until crunchy.
- Étape 5
Marinate the vegetables
- In a bowl, combine the mini bell peppers, tomatoes, red onion, basil and dill.
- Dress with olive oil, red wine vinegar, salt and pepper and mix.
- Étape 6
Assemble the bowls
- Place the arugula in bowls and top with the cold lentils and the marinated vegetables.
- Add the crumbled feta, the dill dip and the cottage cheese.
- Add half a can of crunchy chickpeas per bowl, then fresh dill and pomegranate seeds.
- Étape 7
Dress and serve
- Drizzle with balsamic glaze and a little olive oil or lemon juice.
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