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Crunchy Chickpea Mediterranean Bowl
40 minServes 2Nutri-Score A€€
A
40 min
40 minCrunchy Chickpea Mediterranean Bowl
recipe by
Blair Cooley | Dietitian
@blairdietitian
2 recipes
2 imports
0 cooked
what you need
Ingredients
chickpeas (canned, drained and rinsed)Pantry400 g- avocado oil sprayPantry5 ml
Greek seasoning (or ranch seasoning, about half a packet)Spices8 g
mini bell peppers (sliced)Produce100 g- tomatoes (diced)Produce150 g
red onion (finely sliced)Produce50 g
basil (chopped)Produce5 g- dill (chopped, plus extra for serving)Produce5 g
olive oil (for the salad and the dressing)Pantry30 ml- red wine vinegarPantry15 ml
saltSpices2 g
black pepper (ground)Spices1 g- arugula (washed)Produce60 g
- cooked lentils (ready-cooked, cold)Pantry120 g
feta (from brine, crumbled)Dairy40 g
dill dipFresh15 ml
cottage cheeseDairy15 ml- pomegranate seedsProduce40 g
- balsamic glazePantry15 ml
- lemon juice (optional, for the dressing)Produce10 ml
per serving
Nutrition
489kcal
- Carbs
- 53 g
- Proteins
- 23 g
- Fat
- 21 g
what you’ll use
Tools
Oven
Baking tray
Colander
Mixing bowl
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 200 °C (400 °F).
- Step 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.
- Step 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.
- Step 4
Bake the chickpeas
- Bake for 30 minutes, shaking the tray halfway through, until crunchy.
- Step 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.
- Step 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.
- Step 7
Dress and serve
- Drizzle with balsamic glaze and a little olive oil or lemon juice.
most cooked first