Mediterranean Chickpea Bowls Vegan (Print)
Roasted chickpeas, fresh veggies, hummus, and lemon-tahini blend for a vibrant Mediterranean-inspired bowl.
# Ingredients:
→ Roasted Chickpeas
01 - 2 cans (15 ounce each) chickpeas, drained and rinsed
02 - 2 tablespoons olive oil
03 - 1 teaspoon smoked paprika
04 - 1 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ Vegetables and Greens
08 - 2 cups cherry tomatoes, halved
09 - 1 large cucumber, diced
10 - 1 small red onion, thinly sliced
11 - 1 red bell pepper, diced
12 - 4 cups mixed salad greens
13 - 1/2 cup Kalamata olives, pitted and halved
→ Hummus
14 - 1 cup classic hummus
→ Lemon-Tahini Dressing
15 - 1/4 cup tahini
16 - 2 tablespoons fresh lemon juice
17 - 1 tablespoon olive oil
18 - 1 tablespoon water
19 - 1 clove garlic, minced
20 - 1/2 teaspoon salt
→ Garnish
21 - 1/4 cup crumbled feta cheese
22 - 2 tablespoons chopped fresh parsley
# Instructions:
01 - Preheat your oven to 425°F (220°C). Thoroughly pat the drained and rinsed chickpeas dry with paper towels. In a medium mixing bowl, combine the dried chickpeas with 2 tablespoons of olive oil, smoked paprika, ground cumin, garlic powder, 1/2 teaspoon salt, and black pepper. Toss until evenly coated.
02 - Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Roast for 20 to 25 minutes, or until they are golden brown and crispy. Shake the baking sheet halfway through the roasting time for even cooking. Remove from oven and allow to cool slightly.
03 - While the chickpeas are roasting, prepare the lemon-tahini dressing. In a small bowl, whisk together the tahini, fresh lemon juice, 1 tablespoon of olive oil, 1 tablespoon of water, minced garlic, and 1/2 teaspoon of salt. If the dressing is too thick, add more water, one teaspoon at a time, until it reaches your desired consistency.
04 - Divide the mixed salad greens among four serving bowls. Artfully arrange the roasted chickpeas, halved cherry tomatoes, diced cucumber, thinly sliced red onion, diced red bell pepper, and halved Kalamata olives over the greens in each bowl. Add a generous dollop of classic hummus to one side of each bowl.
05 - Drizzle the prepared lemon-tahini dressing generously over the ingredients in each bowl. Garnish with crumbled feta cheese (if using) and freshly chopped parsley. Serve immediately for optimal freshness and enjoyment.
# Pro Tips:
01 -
- Ready in just 45 minutes
- Completely customizable with seasonal vegetables
- Perfect for meal prep lunches
- Packed with plant-based protein and fiber
02 -
- High in plant-based protein with approximately 14g per serving
- Contains heart-healthy fats from olive oil and tahini
- Excellent source of fiber from chickpeas and vegetables
- Can be fully prepared up to 3 days ahead for meal prep
03 -
- For maximum crispiness, spread chickpeas on paper towels after rinsing and let them air dry for 30 minutes before roasting. Any moisture will create steam in the oven, preventing that perfect crunch.
- I learned this technique after several batches of disappointingly soggy chickpeas. The difference is remarkable.