I’m kicking off June with a roasted chickpea bowl recipe! I’ve never had roasted chickpeas before, and I was inspired by my followers when I sent out the call for suggestions on how to use this versatile little legume, also known as a garbanzo bean.
How about homemade hummus, chickpea pasta, Moroccan stew, Greek salad, burgers, chana masala, falafel, and even cookie dough, all made from or with chickpeas?
Unfortunately, there are people in the world who don’t like chickpeas (looking at you, Mom!), and that is so sad.
Mom: Sorry, Amy, but they taste like dried farts. “Amazing” and “chickpeas” do not belong in the same sentence.
Roasted chickpea bowl recipe for the win!
I have to admit, though, that I’ve spent most of my life completely unfazed by the existence of chickpeas. I was not much of a hummus fan either.
It kept popping up at friends’ gatherings, and I even brought some kalamata olive hummus to a wine and cheese night. I remember really enjoying it but then quickly moved on with my normal non-garbanzo life the next day.
Although I’ve always been more culinarily adventurous compared to my family, that advantage quickly dissipates when I’m with my more city-like friends. Back on the farm, they would be appalled at what some of these people eat!
However, when I entered my current decade, my tastes started to change, as so often does when you get older. With chickpeas, I started small by just adding them to salads to get a decent amount of protein when I was eating veggie.
Then I started adding them to sauteed veggies and soups and including hummus with my snacks at home. After I sent out the call for inspiration, roasted chickpeas stuck out as the first suggestion I had to try!
Time to roast the chickpeas!
To get started, I tossed the beans in paprika, salt, and olive oil. One of my housemates uses cumin a lot and I love the smell, so I tossed that in there as well. I cranked the oven up to 450°F (230°C) so that the chickpeas would get extra crispy.
Everything else in the bowl is soft, so that satisfying crunch is essential. Just be sure to stir halfway through so they cook evenly.
For some whole grains, I included whole wheat pita pocket wedges, but honestly, you might have enough to eat without them. The husb and I were certainly full, so we chose not to have them the next day with leftovers.
If you do decide to use them, consider popping them in the oven the last 5 minutes the chickpeas are roasting for some extra crunch in the bowl. The canned artichokes lend a nice salty flavor, while the peppers provide some sweetness.
You get your greens with the kale and a little dairy from the feta. A honey Dijon dressing from Wholefully brings it all together.
I hope you enjoy this roasted chickpea bowl recipe as much as Ivan and I did! We had it out on the back deck while wearing our sunglasses and soaking in the rays. Yay! It’s June at last!
whole wheat pita pockets
1 can artichokes
2 cans chickpeas
apple cider vinegar
Meal prep options
Roasted chickpeas, honey mustard vinaigrette
Make this …
Vegetarian: It already is!
Low-carb: Leave out the pita pockets and use the seasonings on chicken strips instead of chickpeas.
Gluten-free: Substitute the pita pockets for rice crackers or gluten-free bread.
Dairy-free: Leave out the feta.
Roasted Chickpea Bowl with Honey Dijon Vinaigrette
- salad spinner (optional but handy)
- chef's knife
- cutting board
- small mixing bowl
- baking sheet
- silicone baking mat or foil
- small resealable jar
- 4 large leaves of kale, stems removed, leaves ripped into small pieces and massaged
- 4 mini peppers, seeds removed and peppers sliced
- 4 pita pockets, cut into small wedges
- 1 can of artichokes, drained and cut in half
- 4 tbsp feta, crumbled
- 2 cans of chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp kosher salt
Honey mustard vinaigrette
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Preheat the oven to 450°F (230°C). Toss the chickpeas in the olive oil, cumin, salt, and paprika. Line the baking sheet with foil, or use a silicone baking mat. Spread the chickpeas evenly on the baking sheet, and roast for 30-40 minutes, or until browned and crunchy.
- Meanwhile, for the vinaigrette, combine all the ingredients in a resealable jar, shake very well, and store in the fridge until ready to use.
- Assemble the bowls with kale first, then the peppers, artichokes, and pita wedges. Layer the chickpeas over the kale, sprinkle with feta, and drizzle with the vinaigrette.