Mediterranean Crispy Chickpea Bowl

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Paprika

  Spices

  ½ tsp or 1g

• Ginger

  Spices, ground

  ¼ tsp or 0.5g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Maple syrups

  1 tbsp or 20g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tzatziki

  Trader Joe's

  6 tbsp or 90g

• Parsley

  Raw

  4 cup or 240g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Kalamata Olives

  Nature's Promise

  12 olives or 45g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Carrots

  Raw

  1 medium or 61g

Directions

1. Preheat the oven to 375°F and prepare a baking sheet.
2. Drain and rinse the chickpeas, then dry them well on a towel. In a mixing bowl, combine them with half of the olive oil, turmeric, cumin, paprika, ginger, cinnamon, maple syrup, and salt. Toss well to coat.
3. Spread the seasoned chickpeas on the baking sheet and bake for 20-23 minutes until they are slightly crispy and golden brown. Remove from the oven and set aside.
4. In a large mixing bowl, combine the chopped parsley, red onion, and bell pepper. Add lemon juice, the remaining olive oil, salt, and pepper, then toss to combine.
5. Divide the tzatziki, parsley mixture, olives, tomatoes, cucumber, and carrots between serving bowls.
6. Top with the cooked chickpeas and serve immediately.

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• Mediterranean Chickpea Casserole with Spinach and Feta
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