Crispy Chickpea & Roasted Veggie Power Bowl with Whipped Feta & Lemon-Herb Oil

Step-by-step instructions

Preheat your oven to 400°F (200°C). Line two baking trays with parchment paper.
In a bowl, mix chickpeas with 1 tablespoon of olive oil, smoked paprika, ground cumin, garlic powder, and ½ teaspoon of salt. Spread them evenly on one of the baking trays.
In another bowl, toss the sweet potato, zucchini, and red bell pepper with 1 tablespoon olive oil, ½ teaspoon salt, and ½ teaspoon black pepper. Spread on the second baking tray.
Roast the chickpeas and vegetables for 25–30 minutes. Shake the trays halfway through for even cooking, until the chickpeas are crispy and the veggies are nicely caramelized.
While roasting, prepare the whipped feta. Blend feta cheese, Greek yogurt, 1 tablespoon olive oil, and lemon juice until smooth.
For the lemon-herb oil, mix the remaining 3 tablespoons of olive oil with parsley, dill or mint, lemon zest, and a pinch of salt in a small bowl.
Assemble your bowls: start with a base of quinoa or farro (if using), then add the roasted vegetables and crispy chickpeas. Top with the whipped feta and drizzle everything with the lemon-herb oil.

Best ways to enjoy it

This power bowl is as vibrant as it is delicious! For a stunning presentation, layer your ingredients in a wide bowl to showcase the colorful veggies. Pair it with a crisp green salad or some fresh fruit on the side. If you’re feeling indulgent, add sliced avocado or a handful of cherry tomatoes for a refreshing contrast.

Storage and reheating tips

Storing your leftovers is easy. Keep the components separate in airtight containers; the crispy chickpeas will stay crunchy this way. They can last in the fridge for up to 4 days. When you’re ready to eat, gently reheat the chickpeas in the oven or an air fryer to restore their crunch. Avoid microwaving to prevent sogginess, and always ensure to handle food safely.

Helpful cooking tips

Rinse and dry chickpeas thoroughly for maximum crispiness! Patting them dry helps remove excess moisture.
Experiment with additional spices in your chickpea coating, such as cayenne or turmeric, for added flavor and health benefits.
Feel free to switch out veggies based on seasonal availability or your preferences; broccoli, carrots, or even Brussels sprouts would make great alternatives.

Creative twists

Don’t hesitate to get creative! Add a bit of spice with some chili flakes, or switch the feta for a dairy-free option like cashew cream. You can also try different grains, like barley or brown rice, for a unique texture. Consider topping it with nuts or seeds for an extra crunch!

Common questions

How long does this recipe take to prepare?

Preparation and cooking time is around 35-40 minutes, making it a perfect quick meal option.

Can I make this dish vegan?

Absolutely! Replace the feta with a vegan alternative or omit it altogether. The whipped yogurt can be replaced with a plant-based yogurt for a completely vegan dish.

How long do leftovers last?

Stored properly in airtight containers, leftovers will last in the fridge for up to 4 days. Just remember to keep the crispy chickpeas separate to maintain their texture.

By following this guide, you’ll create a Crispy Chickpea & Roasted Veggie Power Bowl that’s colorful, nutritious, and downright delicious! Enjoy your culinary adventure!