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Greek Goddess Bowl (30 Minutes!)

EntréeGluten-Free, Greek-Inspired, Middle Eastern-Inspired, Vegan
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Greek Goddess Bowl (30 Minutes!)

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Greek Goddess Bowl (30 Minutes!)

Yield2
Prep7 min
Cook23 min
Total30 min

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Ingredients

0 of 15 gathered

Step by step

Method

6 steps

  1. 1

    Preheat oven to 375 degrees F (190 C) and set out a baking sheet.

  2. 2

    Add washed, dried chickpeas to a mixing bowl along with oil, Shawarma Spice Blend, maple syrup, and salt. Toss to combine.

  3. 3

    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.

  4. 4

    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.

  5. 5

    This bowl is delicious as is, but it would also pair well with my 4-ingredient Garlic Dill Sauce or my Tahini Dressing!

  6. 6

    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.