Crispy Chickpea Bowl
with Israeli Couscous and Roasted Herbed Veggies
Crispy Chickpea Bowl
A hearty bowl with crunchy chickpeas, fluffy Israeli couscous, and roasted herbed vegetables for a satisfying, fresh-tasting meal.
Ingredients
For 2 servings
- 1 box Chickpeas
- ½ cup Feta Cheese
- 2 clove Garlic
- 4 ounce Heirloom Grape Tomatoes
- ¾ cup Israeli Couscous
- 1 unit Lemon
- 2 unit Scallions
- 1 teaspoon Smoked Paprika
- ¼ ounce Thyme
- 1 unit Veggie Stock Concentrate
- 1 unit Zucchini
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Olive Oil
- unit Pepper
- unit Salt
American
PDF
DifficultyEasy
Total Time30m
Calories602
Protein25g
Carbs83g
Fat20g
Tags:
VeggieFiber SmartLow SugarLow SodiumDietitian Win
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For dairy-free, skip the feta or use a plant-based feta-style crumble. For gluten-free, replace the couscous with cooked rice or quinoa, and if you avoid allium, leave out the scallions and garlic while boosting the herbs and citrus for flavor.
What to serve with it
Serve with a simple arugula salad or a bowl of cucumber-tomato salad to add freshness and keep the meal light. Warm pita or flatbread works well for scooping up the couscous and chickpeas, and a lemony yogurt dip on the side complements the herbs.
