Spicy chickpea power bowls come together in just 30 minutes and make a great staple healthy weeknight meatless meal. A simple homemade tzatziki sauce pulls everything together while pistachios add unexpected crunch.
If I had to pick one meal that I can make on auto-pilot sans recipe that actually tastes like a restaurant-quality dish, this would be it!
We all have those nights.
When nothing sounds good, when “there’s no food in the house” or when there’s just no energy for cooking an elaborate meal left in the tank. I promise that even on those nights, these Spicy Chickpea Power Bowls are here for you. And they are oh-so-manageable.
These are a hybrid between ‘couldn’t be easier’ and ‘satisfies every craving’. The chickpeas have kick and char. The tzatziki sauce balances that out with freshness while pulling everything together. The pistachios add crunch factor. I could go on (but I won’t).
Here’s what you need to make these beauties.
Ingredients & Toppings
- Grain of choice – I love orzo pasta here because the size doesn’t overwhelm the other toppings.
- Chickpeas – If you’re super short on time, you can skip the spices and just serve them plain, but I think that extra few minutes really makes a difference here.
- Tomatoes & Cukes – add whatever veggies you love
- Feta – love the extra saltiness
- Tzatziki sauce, which is so simple to make and you probably have most of the ingredients you need on hand.
- Dill & Pistachios to finish
- Optional (not pictured): I typically add extras based on what I have on hand such as TJ’s harissa paste, red pepper flakes, kalamata olives and/or hummus.
Will this work as leftovers?
Absolutely! This is actually one of my favorite things about making this meal. It’s a great packed lunch since everything can be served at the same temperature (i.e. no separate containers required).
I love packing up lunches while prepping dinner so it’s one less thing to do later. Just portion everything out into individual containers (affiliate link) and you have an awesome grab-and-go bowl waiting for you in the morning. Even though I work from home, it’s still a treat to have lunch ready and waiting for me the next day.
You guys know by now that grain bowls are probably one of the most-loved meals in my house. The reason I lean on them is because of the customization – it’s easy to mix things up so you never get bored! Here are some of my favorite ways to customize these chickpea bowls:
- Swap quinoa or farro for the orzo.
- Use goat cheese instead of feta (or leave it off for a dairy-free option!)
- Try red and yellow bell peppers in place of the tomatoes.
- Add mint instead of dill
- Top with chopped almonds instead of pistachios.
The one thing that I would not recommend changing: resist the temptation to skip the tzatziki – it’s the MVP of the bowl. I promise you’ll love it!
You might also like:
- Salmon Kabobs with Tzatziki
- Cucumber Tomato Salad (15-Minutes)
- Greek Orzo Salad with Lemon-Dijon Dressing
Spicy Chickpea Power Bowls with Tzatziki
Spicy chickpea power bowls come together in just 30 minutes and make a great staple healthy weeknight meatless meal. A simple tzatziki sauce pulls everything together and pistachios add unexpected crunch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Mains
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
- 1 cup orzo pasta
- 1 Tbsp olive oil
- 14.5 oz can chickpeas, drained/rinsed
- 1/2 tsp granulated garlic
- 1/4 tsp salt
- pinch of cayenne pepper
- 1 cup full-fat plain yogurt (I used siggi’s 4%)
- 1/4 cup fresh dill, chopped
- 1/4 English cucumber, peeled and grated
- 1/2 lemon, juiced
- 1 clove garlic, minced
- 1 cup grape tomatoes, halved
- 1/2 English cucumber, thinly sliced
- 2/3 cup feta cheese crumbles
- 1/2 cup pistachios, shelled and chopped
- Cook orzo per package directions. Drain and rinse with cold water to stop cooking process, then set aside.
- Meanwhile, make your spicy chickpeas: Heat olive oil in a skillet over medium-high heat and add chickpeas, granulated garlic, salt and cayenne pepper. Toss occasionally and cook until browned (about 5-7 minutes). Remove from heat and set aside.
- While pasta and chickpeas cook, make tzatziki sauce: add yogurt through minced garlic to a small mixing bowl and stir until well combined. Season with salt and pepper to taste.
- To assemble: add cooked orzo, chickpeas, tzatziki sauce and all remaining ingredients to bowls and garnish with additional dill, and a lemon slice.
- Additional optional toppings: red pepper flakes and/or harissa paste, kalamata olives, hummus.
- Serving Size: 1 bowl
- Calories: 386 calories
- Fat: 20 grams
- Carbohydrates: 35 grams
- Fiber: 7 grams
- Protein: 19 grams
Keywords: vegetarian meals, quick dinner recipes, chickpeas, mediterranean recipes
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