This is a quick dinner I’ve been throwing together lately because it’s simple, we usually have all of the ingredients on hand and it takes no time at all. Plus it’s a good way to use up any vegetables in the fridge before they go bad. The other neat thing about this dinner is that it’s different every single time you make it!
I was introduced to this “recipe” on one of my Wednesday night dinners with my friend T. During the fall and winter tv season there is a certain, really embarrassing tv show that’s on Wednesdays that my friend and I enjoy
making fun of watching. We alternate houses every week and the rule is whoever is hosting, cooks dinner (unless we’re both feeling lazy and just go out for Vietnamese take away). Anyway, my friend T made a version of this recipe one night and being a fan of both chickpeas AND raw veggies, I was hooked! I’ve been making it once a week or so for an easy weeknight meal ever since.
Basically, it’s chickpeas roasted with whatever spices you happen to feel like using, and then layered with fresh, diced up veggies. The topping is generally a doctored up greek yogurt and the whole thing is garnished with fresh avocado slices. I think it takes about 20 minutes to cook and assemble the whole thing and it’s tasty and healthy!
Since there isn’t really a “recipe” I’ll just post what I used for the meal in this particular picture:
Roasted chickpeas and raw veggie bowls:
(Serves 2, with lunch leftovers, unless your significant other eats them all as mine often does).
Pre-heat oven to 375 F. Open, drain and rinse a can of chickpeas. Pour into a baking dish. Drizzle with a little bit of olive oli, sprinkle with whatever seasonings you feel like (I generally go with a mix of cumin, chili powder, a sprinkle of oregano and maybe a little cayenne or some red pepper flakes for some heat). Crush a clove or 2 of garlic and toss in as well. Mix to combine all of the spices. Roast chickpea mixture in the oven for about 20 minutes or until heated through and a little soft.
While chickpeas are roasting, grab some vegetables out of the fridge. In this case I used tomato, cucumber, green onion and yellow peppers. Dice everything up nice and small. I also used baby spinach in this dish but you don’t have to chop it or anything – just set it aside for when you assemble your dish.
Make the topping and prepare garnish: Spoon some plain, fat free greek yogurt into a little dish (maybe 1/2 cup). Mix in whatever seasonings you think would taste good! In this case I mixed in some lime juice, lime zest and some ground coriander. (In other cases I have grated in a little cucumber and some fresh chopped dill – it all kind of depends on what flavour direction you went with for your chickpeas). Grab a nice ripe avocado and slice it up. Set aside.
When your chickpeas are ready it’s time to layer everything into the bowls. First, put in some fresh baby spinach leaves. Add in a few scoops of your chickpeas (as much as you want for a serving – this is your only significant protein in the dish so don’t be shy!). Next it’s time to add in your chopped fresh veggies (the tomatoes, cucumber and peppers). Top with a spoonful or so of your greek yogurt mixture, place a few avocado slices on top and then sprinkle with your diced green onions.
That’s it! Now sit down and enjoy an easy, healthy dinner. This recipe can easily be made vegan by omitting the greek yogurt or using a vegan substitute. We’ve also roasted up some broccoli and layered that in under the chickpeas in the past as well. You can pretty much take this in whatever direction you want to and bonus, there’s usually enough leftover to make yourself a nice lunch for work the next day.
In other news, I can’t stop listening to “Video Games” by Lana Del Rey and I kind of hate myself for it. It sounds like the type of song some weepy lovesick teen would have on repeat while staring at a poster of a shirtless Robert Pattinson. Ugh, gross. Damn her!