YOUR SOLIN GENERATED RECIPE
Crispy Roasted Chickpea Mediterranean Bowl
Enjoy a vibrant Mediterranean bowl filled with crispy roasted chickpeas, a tangy Greek yogurt dressing, and a medley of fresh vegetables like cucumbers, cherry tomatoes, and red onion, all finished with a sprinkle of feta and kalamata olives. This bowl offers a satisfying crunch and a burst of bright flavors, perfect for a nutritious and filling meal.
INGREDIENTS
1.25 cups Roasted Chickpeas (205g)
1/2 cup Non-fat Greek Yogurt (125g)
1 oz Feta Cheese (28g)
1/2 cup sliced Cucumber (52g)
1/2 cup Cherry Tomatoes (75g)
1/4 cup diced Red Onion (40g)
5 Kalamata Olives (15g)
2 tbsp Fresh Parsley (8g)
PREPARATION
Preheat your oven to 400°F. Rinse and drain a can of chickpeas, then pat them dry with a paper towel.
Toss the chickpeas lightly with olive oil, salt, pepper, and any preferred Mediterranean spices (such as paprika, garlic powder, or cumin), then spread them evenly on a baking sheet.
Roast the chickpeas for about 25-30 minutes until they are crispy, stirring halfway through to ensure even cooking.
While the chickpeas are roasting, prepare the fresh vegetables. Dice the cucumber, halve the cherry tomatoes, and finely dice the red onion. Place them in a large bowl.
Mix the non-fat Greek yogurt with a pinch of salt, pepper, and a squeeze of lemon juice to create a tangy dressing.
Once the chickpeas are roasted and slightly cooled, add them to the bowl of vegetables. Crumble feta cheese over the top and add the kalamata olives.
Drizzle the Greek yogurt dressing over the bowl and gently toss to combine all the ingredients.
Garnish with freshly chopped parsley and serve immediately for a warm bowl or refrigerate for a refreshing cold option.