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.
Author:Leanne Ray, MS, RDN
Prep Time:30 minutes
Total Time:30 minutes
Yield:4 servings 1x
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.
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