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Crispy Chickpea & Zucchini Feta Bowl Recipe

Crispy Chickpea & Zucchini Feta Bowl Recipe
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★★★★★

4.9 from 5 reviews

A vibrant and nutritious Crispy Chickpea & Zucchini Feta Bowl featuring smoky roasted chickpeas, tender roasted zucchini, fresh veggies, and creamy feta, all brought together with a zesty lemon tahini dressing. Perfect for a wholesome vegetarian meal packed with protein, fiber, and bold Mediterranean flavors.

Ingredients

Scale

For the Crispy Chickpeas

  • 1 can (15 oz / 425 g) chickpeas, drained, rinsed, and patted dry
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp ground cumin
  • Salt and black pepper, to taste

For the Roasted Zucchini

  • 2 medium zucchini, sliced into half-moons
  • 1 tbsp olive oil
  • ½ tsp dried oregano
  • Salt and black pepper, to taste

For the Bowl

  • 2 cups cooked quinoa or brown rice
  • ½ cup cherry tomatoes, halved
  • ¼ cup Kalamata olives, sliced
  • ¼ cup crumbled feta cheese
  • 2 tbsp fresh parsley or cilantro, chopped

For the Lemon Tahini Dressing

  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 small garlic clove, grated
  • 2–3 tbsp water to thin
  • Salt, to taste

Instructions

  1. Roast the Chickpeas: Preheat the oven to 400°F (200°C). Toss the drained and dried chickpeas with olive oil, smoked paprika, garlic powder, ground cumin, salt, and black pepper until evenly coated. Spread the chickpeas in a single layer on a baking sheet and roast for 20–25 minutes, shaking the pan halfway through to ensure even crisping. Roast until the chickpeas are golden and crispy.
  2. Roast the Zucchini: In a bowl, toss the sliced zucchini with olive oil, dried oregano, salt, and black pepper. Spread the zucchini slices evenly on a separate baking sheet and roast in the same oven for 15–20 minutes, or until tender and lightly golden on the edges.
  3. Prepare the Dressing: In a small bowl, whisk together the tahini, lemon juice, olive oil, grated garlic, and salt. Slowly add 2 to 3 tablespoons of water, whisking continuously, until the dressing becomes smooth and pourable.
  4. Assemble the Bowl: Divide the cooked quinoa or brown rice between two bowls. Layer the roasted zucchini, crispy chickpeas, halved cherry tomatoes, sliced Kalamata olives, and crumbled feta cheese evenly over the grains.
  5. Serve: Drizzle the prepared lemon tahini dressing generously over the assembled bowls. Garnish with fresh chopped parsley or cilantro for a burst of color and freshness. Serve immediately and enjoy!

Notes

  • For extra crunch, you can roast the chickpeas a few minutes longer but watch carefully to prevent burning.
  • Swap the feta with a vegan cheese alternative to make this bowl vegan-friendly.
  • Quinoa adds a nutty flavor and extra protein, but brown rice or couscous can be used as alternatives.
  • Adjust the amount of lemon juice in the dressing to your taste for more or less tanginess.
  • Leftover roasted chickpeas make a great snack, and the dressing keeps well refrigerated for up to 3 days.

Nutrition

Keywords: crispy chickpeas, zucchini bowl, feta, Mediterranean bowl, roasted vegetables, tahini dressing, healthy vegetarian recipe, quinoa bowl, easy dinner

Find it online: https://maicook.com/crispy-chickpea-and-zucchini-feta-bowl-recipe/