Step-by-step instructions
- Preheat your oven to 400°F (200°C) and line two baking trays with parchment paper.
- In a bowl, toss the chickpeas with a tablespoon of olive oil, smoked paprika, cumin, garlic powder, and salt. Spread them out evenly on one baking tray.
- In another bowl, combine sweet potato, zucchini, and bell pepper with a tablespoon of olive oil, salt, and pepper. Spread this mixture on the second tray.
- Roast both trays in the oven for 25–30 minutes, shaking them halfway through to ensure even cooking. You want crispy chickpeas and nicely caramelized vegetables.
- While your ingredients are roasting, blend the feta cheese, Greek yogurt, olive oil, and lemon juice in a food processor until smooth and creamy.
- In a small bowl, mix together olive oil, parsley, dill or mint, lemon zest, and a pinch of salt for your lemon-herb oil.
- To assemble your bowls, begin with a base of grains like quinoa or farro if desired. Top with the roasted vegetables and crispy chickpeas, then add a generous spoonful of whipped feta and drizzle with lemon-herb oil.
Best ways to enjoy it
When serving your Crispy Chickpea & Roasted Veggie Power Bowl, consider a vibrant presentation! Layer your base of grains at the bottom, then artfully arrange the roasted vegetables and chickpeas on top. Finish with a dollop of whipped feta and a drizzle of your lemon-herb oil. If you’re feeling extra indulgent, garnish with sliced avocado or fresh cherry tomatoes for added color and flavor. This bowl can be a star at your dinner table or a quick lunch for meal prep lovers.
Keeping leftovers fresh
Leftovers can be a lifesaver on busy days. To store, allow the power bowl components to cool completely, and then place them in airtight containers. Store them in the fridge for up to 3-4 days. For the whipped feta, ensure it is in a covered container to maintain its creaminess. When you’re ready to enjoy your leftovers, reheat the chickpeas and veggies in the oven for that just-roasted taste again!
Helpful cooking tips
- To achieve extra crispiness with chickpeas, make sure to thoroughly dry them after rinsing. Extra moisture can result in a less-than-crispy texture.
- Feel free to customize the vegetables based on the season or what you have in your fridge. Broccoli, cauliflower, or carrots would be delicious substitutes!
- If you want a spicy kick, consider adding a pinch of cayenne pepper or some red pepper flakes to the chickpeas before roasting.
Creative twists
You can try several variations to keep this recipe exciting. Swap out the feta for a dairy-free alternative to make it vegan. Experiment with different herbs, like cilantro or basil, in the lemon-herb oil for a fresh twist. For an Asian flair, replace the lemon with lime and add some sesame oil alongside the olive oil. You could also top the bowl with sesame seeds or crushed peanuts for a satisfying crunch.
FAQs
How long does it take to prepare this dish?
It typically takes about 10 minutes to prep and 30 minutes to roast, making it around 40 minutes from start to finish.
Can I use dried chickpeas instead of canned?
Yes! If using dried chickpeas, soak them overnight and cook until tender before using them in the recipe.
Is this dish gluten-free?
Absolutely! Just ensure that you use gluten-free grains, or omit them if you prefer, as the roasted vegetables and chickpeas are naturally gluten-free.
This Crispy Chickpea & Roasted Veggie Power Bowl with Whipped Feta & Lemon-Herb Oil is an ideal dish for any occasion—packed with flavor and nutrients, and a joy to personalize!
