Description
this bowl is filled with flavor of the mediterranean. crispy chickpeas and fresh veggies add a nice crunch in contrast to the creamy orzo, tzatziki and feta cheese.
Ingredients
Scale
For the Chickpeas:
- 2–4 tablespoons extra virgin olive oil
- 1 (15 ounce) can chickpeas drained, rinsed and patted dry with paper towels
- 2–3 teaspoons dried oregano
- 4 cloves garlic, smashed into a paste
- Salt & pepper, to taste
For the Bowl:
- 1 cup cooked orzo (feel free to sub any grain you have on hand here)
- 1 cup diced cucumber
- 1 cup diced tomato
- 1/3 cup diced red onion
- 1/3 cup tzatziki (homemade or store-bought!)
- 1/3 cup crumbled feta cheese (more or less as desired)
- Salt & pepper, to taste
- Optional if you need more moisture: drizzle of olive oil & red wine vinegar
Instructions
For the Chickpeas:
- Place your oven rack in the upper third of the oven then preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper
- In a bowl combine olive oil, chickpeas, oregano, garlic paste, salt & pepper and toss to combine well (until chickpeas are well coated)
- Turn mixture out onto prepared baking sheet and bake for 25-30 minutes, tossing halfway through cooking, or until chickpeas are crispy (watch closely to ensure they don’t burn!)
For the Bowl:
- Layer cooked orzo with roasted chickpeas, cucumbers, tomato, onion, tzatziki, feta, salt & pepper. Add an additional drizzle of olive oil and vinegar as needed. Serve with pita bread wedges.
Notes
- Ingredients will keep for 4-5 days in the fridge. Store elements separately to prevent sogging. Re-crisp chickpeas in an oven preheated to 425 degrees F for a few minutes or until crisped to your liking.
Keywords: chickpeas, orzo, feta, tzatziki, cucumber, tomato, onion
