Greek- and Mediterranean-inspired bowl with vegetables, tabbouleh, vegan tzatziki, and crispy baked chickpeas! A healthy, satisfying entrée or snack.
Prep TIME 7 minutes
TIME 30 minute
Servings :2. Gluten-Free, Greek-Inspired, Vegan
Freezer Friendly No Does it keep? 3-4 Days
- 1 15-ounce can chickpeas (rinsed, drained and dried well on a towel)
- 1 Tbsp oil (coconut or avocado are best // omit if avoiding oil)
- 1 Tbsp Shawarma Spice Blend (or similar spices you have on hand)
- 1 Tbsp maple syrup or coconut sugar (if avoiding sugar, omit)
- 1/4 tsp sea salt
- 3/4 cup Vegan Tzatziki
- 1 batch Red Pepper Hemp Tabbouleh (or sub chopped parsley)
- 1/2 cup green or kalamata olives (pitted and halved/chopped)
- 1/2 cup cherry tomatoes (halved)
- 1 medium cucumber (thinly sliced)
- 1 medium carrot (optional // sliced thinly on a diagonal into “chips”)
FOR SERVING optional
- Vegan Flatbread or Naan
- Traditional Vegan Falafel
- Garlic Dill Sauce
- Tahini Dressing
- Preheat oven to 375 degrees F (190 C) and set out a baking sheet.
- Add washed, dried chickpeas to a mixing bowl along with oil, Shawarma Spice Blend, maple syrup, and salt. Toss to combine.
- Add seasoned chickpeas to the baking sheet. Bake for 20-23 minutes or until the chickpeas are slightly crispy and golden brown. Remove from oven and set aside.
- Assemble bowl by dividing tzatziki, tabbouleh (or parsley), olives, tomatoes, cucumber, and carrots (optional) between two serving bowls. Top with cooked chickpeas and garnish with fresh lemon juice.
- Best when fresh, but you can store leftovers (separately) up to 3-4 days in the refrigerator. Store leftover chickpeas separately in a sealed container at room temperature up to 3 days or in the freezer up to 1 month.
*Nutrition information is a rough estimate calculated with the oil and without additional garnishes/sides (i.e. bread, dill sauce) .
Nutrition Per Serving (1 of 2)
- Calories: 519
- Fat: 34.5g
- Saturated fat: 20.7g
- Sodium: 609mg
- Carbohydrates: 49.8g
- Fiber: 13.3g
- Sugar: 19.4g
- Protein: 12g