Crispy Chickpea & Roasted Veggie Power Bowl with Whipped Feta & Lemon-Herb Oil is a vibrant dish that blends flavors and textures, making it a perfect choice for those seeking a nourishing meal. I stumbled upon this recipe during a busy week when I wanted something wholesome yet quick to prepare. The crispy chickpeas paired with roasted vegetables and creamy whipped feta create a delightful bowl that’s as pleasing to the eyes as it is to the palate.

Why you’ll love this dish

This power bowl is not just a tasty meal; it offers numerous benefits that make it a must-try. It’s a fantastic way to enjoy a medley of roasted vegetables while sneaking in protein from chickpeas. Perfect for a weeknight dinner when time is tight, yet fancy enough for a gathering, this recipe will please family and friends alike. Plus, it’s budget-friendly and can easily be adjusted to fit various dietary preferences. Whether you’re a vegetarian or just looking to incorporate more plant-based meals into your routine, this dish checks all the boxes.

"Absolutely delicious! I didn’t think a bowl of veggies could be this satisfying. The whipped feta took it to another level!" – A happy home cook.

The cooking process explained

Preparing Crispy Chickpea & Roasted Veggie Power Bowl with Whipped Feta & Lemon-Herb Oil is both simple and rewarding. First, we’ll start by roasting the crispy chickpeas and fresh vegetables to bring out their natural sweetness. Simultaneously, a luscious whipped feta adds creaminess, while a zesty lemon-herb oil brings everything together. All these elements come together to create a vibrant, nutrient-packed meal that can be tailored to your tastes or what you have on hand.

Gather these items

To whip up this delightful power bowl, here’s what you’ll need:

• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil (for chickpeas)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt (for chickpeas)
• 1 cup sweet potato, cubed
• 1 cup zucchini, sliced
• 1 cup red bell pepper, chopped
• 1 tablespoon olive oil (for vegetables)
• 1/2 teaspoon salt (for vegetables)
• 1/2 teaspoon black pepper
• 3/4 cup feta cheese, crumbled
• 1/4 cup Greek yogurt
• 1 tablespoon olive oil (for whipped feta)
• 1 tablespoon lemon juice
• 3 tablespoons olive oil (for lemon-herb oil)
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh dill or mint, finely chopped
• 1 teaspoon lemon zest
• Pinch of salt (for lemon-herb oil)

Optional: cooked quinoa or farro, cherry tomatoes, cucumber slices, avocado can enhance the dish.