Honey Harissa Chickpea Bowl
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Vegetarian, Gluten-Free
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons harissa paste (mild or spicy depending on preference)
- 1.5 tablespoons honey
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked quinoa or jasmine rice
- 1/2 cup cucumber, diced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup pickled red onions
- 2 tablespoons crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat your oven to 400°F (200°C). Drain and rinse the chickpeas thoroughly. Use a clean kitchen towel or paper towels to pat the chickpeas very dry. Removing excess moisture is the key to getting a better texture during the roasting process.
- In a medium mixing bowl, whisk together the harissa paste, honey, olive oil, minced garlic, lemon juice, salt, and black pepper. Once combined, add the dried chickpeas to the bowl and toss them until every chickpea is evenly coated in the spicy-sweet sauce.
- Spread the coated chickpeas in a single layer on a parchment-lined baking sheet. Place them in the oven and roast for 18 to 20 minutes. Give the pan a shake halfway through to ensure even cooking. The chickpeas should be hot, aromatic, and slightly caramelized by the end of the time.
- While the chickpeas roast, prepare your base of cooked quinoa or rice. Divide the base into two bowls. Top each bowl with the diced cucumber, cherry tomatoes, and pickled red onions. Once the chickpeas are ready, spoon them over the top. Garnish with crumbled feta cheese and fresh parsley.
Find it online: https://www.pleasecook.com/healthy/honey-harissa-chickpea-bowl/