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Mediterranean Chickpea Bowl

This vibrant bowl combines crispy roasted chickpeas with fresh vegetables and a creamy tahini dressing. The dish features contrasting textures—crunchy, smoky chickpeas paired with crisp cucumbers and tender greens—and is assembled into a colorful, wholesome meal. It’s quick to prepare and endlessly customizable, making it perfect for a nourishing, plant-based lunch or dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) canned chickpeas drained and rinsed
  • 1 tablespoon tablespoon olive oil good quality, fruity preferred
  • 1 teaspoon teaspoon smoked paprika adds smoky flavor
  • 1/2 teaspoon teaspoon cumin ground
  • 1 cucumber cucumber peeled and chopped
  • 1/2 red onion red onion thinly sliced
  • 1/4 cup cup tahini sesame paste for dressing
  • 2 tablespoons tablespoons lemon juice freshly squeezed
  • 1 clove garlic minced
  • 2 cups cups mixed greens arugula or spinach
  • additional salt and pepper to taste

Equipment

  • Baking sheet
  • Mixing bowl

Method
 

  1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper for easy cleanup.
  2. Drain and rinse the chickpeas thoroughly, then pat them dry with a clean towel until no moisture remains.
  3. Transfer the chickpeas to a mixing bowl, then toss with olive oil, smoked paprika, cumin, and a pinch of salt and pepper until evenly coated.
  4. Spread the seasoned chickpeas evenly on the prepared baking sheet, making sure they’re in a single layer.
  5. Roast in the oven for 20–25 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy with a smoky aroma.
  6. Meanwhile, peel and chop the cucumber into bite-sized pieces, and thinly slice the red onion.
  7. In a small bowl, whisk together tahini, lemon juice, minced garlic, a pinch of salt, and water as needed until the dressing is smooth and pourable.
  8. In serving bowls, layer the mixed greens as the base, then add the chopped vegetables and roasted chickpeas on top.
  9. Drizzle generously with the tahini dressing, ensuring each bowl gets a good coating of flavor.
  10. Finish with a sprinkle of fresh herbs or seeds if desired, and serve immediately.

Notes

For extra crunch, re-crisp the chickpeas in the oven before serving. Feel free to customize with your favorite vegetables or grains like quinoa or rice. The dressing can be made ahead and stored in the fridge for up to 3 days.