Greek Bowl with tender Chickpeas

Greek Bowl with tender Chickpeas

    Plate stuffed with our vegetarian Greek Bowl with tender Chickpeas, vegetarian Tzatziki, and Veggies

    Have you tried our vegetarian Tzatziki yet? If not, get to it! we've got a Greek-inspired dish bowl to form.

    Mixing along with ingredients for red pepper hemp tabooli to travel in our vegetarian Greek Bowl

    I wished to make a Greek- and Mediterranean-Inspired bowl, and this version did the trick. Plus, it’s easy, requiring simply ten ingredients and half-hour to make!
    The result's smoky, subtly spiced chickpeas that are good for topping this beautiful, nutrient-rich bowl.

    At now, select your sauce. I believe juice and tzatziki are lots of sauce! however, if you’re like me, you'll need to feature some hummus, Tahini Sauce, spread Dressing, or Garlic Dill Sauce. Sauce queen always.
    I hope you all LOVE this bowl! It’s:

    • Satisfying
    • Flavorful
    • Hearty
    • Fresh
    • Customizable
    • Quick + simple
    • & Super delicious

    This would build the right meal to pack on for work or fancy for dinner once you’re craving one thing fresh yet satisfying. It’s delicious on its own

    GREEK deity BOWL (30 MINUTES!)

    30-minute, 10-ingredient Greek- and Mediterranean-inspired bowl with vegetables, tabbouleh, vegetarian tzatziki, and tender baked chickpeas! A healthy, satisfying entrée or snack.

    PREP TIME  7 minutes
    COOK TIME 23 minutes
    TOTAL TIME 30 minutes
    Servings: 2
    Category: Entree
    Cuisine: Gluten-Free, Greek-Inspired, Vegan


    • 1 one5-ounce will chickpeas (rinsed, drained and dried well on a towel)
    • 1 Tbsp oil (coconut or avocado are best // omit if avoiding oil)
    • 1 Tbsp Shawarma Spice mix (or similar spices you've got on hand)
    • 1 Tbsp syrup or coconut sugar (if avoiding sugar, omit)
    • 1/4 tsp ocean salt


    • 3/4 cup vegetarian Tzatziki
    • 1 batch Red Pepper Hemp tabooli (or sub shredded parsley)
    • 1/2 cup inexperienced or kalamata olives (pitted and halved/chopped)
    • 1/2 cup cherry tomatoes (halved)
    • 1 medium cucumber (thinly sliced)
    • 1 medium carrot (optional // sliced thinly on a diagonal into “chips”)


    • Vegan bread or Naan
    • Traditional vegetarian felafel
    • Garlic Dill Sauce
    • Tahini Dressing


    • Preheat kitchen appliance to 375 degrees F (190 C) and launched a baking sheet.
    • Add washed, dried chickpeas to a bowl along with oil, Shawarma Spice mix, syrup, and salt. Toss to mix.
    • Add seasoned chickpeas to the baking sheet. Bake for 20-23 minutes or till the chickpeas are slightly tender and golden brown. take away from kitchen appliance and put aside.
    • Assemble bowl by dividing tzatziki, tabooli (or parsley), olives, tomatoes, cucumber, and carrots (optional) between 2 serving bowls. high with sauteed chickpeas and garnish with fresh juice.

    This bowl is delicious as is, however it might also try well with my 4-ingredient Garlic Dill Sauce or my spread Dressing!
    Best once fresh, however you'll be able to store leftovers (separately) up to 3-4 days within the icebox. Store leftover chickpeas singly in a very sealed instrumentality at temperature up to three days or within the fridge up to one month