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Veggie Bowl with Roasted Chickpeas
Veggie Bowl with Roasted Chickpeas
By Chef Geneviève @oglemang
Published on July 15, 2025
This recipe is best assembled at the last minute, and the chickpeas will keep in the fridge for 3 days.Time and servings
27 minsTotal time
4Servings
20 minsPrep time
7 minsCooking time
Ingredients
- Chickpeas – 1 can (540 ml)
- Olive oil – 15 ml (1 tbsp)
- Garlic powder – 5 ml (1 tsp)
- Ground cumin – 5 ml (1 tsp)
- Paprika – 5 ml (1 tsp)
- Cherry tomatoes – 250 ml (1 cup)
- Fresh mint – 60 ml (1/4 cup)
- Lebanese cucumbers – 2
- Red onion – 1/2 small
- Feta cheese – 90 g (3 oz) or 125 ml (1/2 cup), crumbled
- Tzatziki sauce – 125 ml (1/2 cup)
- Thick pitas or naan – 4
Directions
Step 1
Rinse and drain the chickpeas.Step 2
In a large non-stick skillet, heat the oil over medium-high heat. Add the chickpeas and cook for 5 minutes, or until they begin to brown, stirring occasionally.Step 3
Add the garlic powder, cumin, and paprika. Stir to coat the chickpeas well. Continue cooking for 2 minutes, then remove from heat.Step 4
While the chickpeas are cooking, cut the cherry tomatoes in half. Thinly slice the mint, cucumbers, and red onion. Crumble the feta.Step 5
Divide the vegetables among 4 bowls. Top with pan-fried chickpeas, tzatziki sauce, feta, and mint. Serve with pitas or naan bread.Step 6
TIP: This recipe is best assembled at the last minute, and the chickpeas will keep in the fridge for 3 days.