Dukkah Roasted Chickpea Bowl
A grain or vegetable bowl topped with crispy roasted chickpeas coated in dukkah spice blend, served warm with swappable bases and fresh garnishes. Customizable with different grains, roasted vegetables, and protein additions.
Ingredients
Method
Drain and pat chickpeas dry with paper towels to remove excess moisture.
Slice or dice fresh vegetables and set aside. If roasting additional vegetables, toss with oil, salt, and pepper on a separate sheet pan.
Toss dried chickpeas with 1.5 tbsp olive oil and dukkah spice blend in a bowl until evenly coated.
Spread on a sheet pan and roast at 400°F for 20–25 minutes, shaking the pan halfway through, until chickpeas are crispy and golden.
If roasting additional vegetables, they may roast simultaneously or in the same oven at the same temperature; adjust timing as needed until vegetables are tender and caramelized.
Divide warm grain base between bowls.
Top with fresh vegetables, roasted vegetables, and crispy dukkah chickpeas.
Drizzle with tahini-lemon dressing (or another sauce), squeeze fresh lemon or lime juice, scatter fresh herbs, and season with salt and black pepper to taste. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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