Mediterranean Chickpea Bowl | Blog Chef Cookit

Informations supplémentaires

40 min. | 645 kcal | easy | Family, Vegetarian | Printable version

1. Setup Preheat the oven to 400°F. Grate half of the cucumbers and make slices with the other half. Chop the garlic and dill. Slice the onion. Cut the pita into pieces. Drain and rinse the chickpeas. Zest the lemon then cut in half.

2. Cook the chickpeas and the vegetables. Spread the chickpeas on a baking sheet lined with baking paper. Add a drizzle of oil, the spices, salt and pepper. Mix. Add the onion and mini peppers. Add a drizzle of oil. Bake in the oven for 20-25 minutes.

3. Cook the quinoa Rinse the quinoa. Bring a pot of water to a boil. Add the quinoa and cook 12-15 minutes until tender. Drain.

4. Cook the pitas Toss the pieces of pitas with a drizzle of olive oil. When there are 5-6 minutes left for the vegetables to cook, add the pieces of pita to the baking sheet.

5. Make the tzatziki sauce In a bowl, combine the yogurt with the grated cucumber, the garlic to taste, the dill, the zest and the juice of half a lemon. Mix and season to taste.

6. Plate your dish Serve the crispy chickpeas with the quinoa and the grilled vegetables. Garnish with the crispy pitas, the sliced cucumbers and the tzatziki sauce.

1unitChickpeas

2unitGreek Yogourt 2%

2unitLebanese Cucumber(s)

1unitLemon

1unitGarlic Clove(s)

6unitMini colorful peppers

140gWhite Quinoa

1unitPita(s)

1unitRed Onion(s)

1unitDill

10gSouvlaki Mix

What you need Baking sheet, pot, strainer, bowls, zester

645 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 109g

36%

fat 10g

15%

cholesterol 6mg

fiber 17g

68%

protein 33g

saturated 2g

10%

sodium 535mg

22%

sugar 15g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg