A 30-minute Greek and Mediterranean-inspired bowl with vegetables, tabbouleh, Sauce Boxx Garlic Dill Delight, and crispy baked chickpeas! A healthy, satisfying entrée or snack.
Category
Snack / Side / Appetizer / Lunch Dinner
Servings
2
Prep Time
10 minutes
Cook Time
23 minutes
Author:
Madeline
Healthy & Delicious? Yes please! Make me look like a Savvy Goddess with this fancy place. Guaranteed to hug your pallet your food will be thanking YOU!
Ingredients
-
3/4 cups Sauce Boxx Garlic Dill Delight
15 ounces can of chickpeas
- 1 tablespoon Oil (Coconut or Avocado Oil are great options)
1 tablespoon Shwarma spice blend (Or similar Morrocan, Indian, or Greek spices)
1 tablespoon maple syrup or honey (for sweetening)
1/4 teaspoon sea salt
2 tablespoons parsley
1/2 cup green or Kalmata Olives
1/2 cup cherry tomatoes
1 medium cucumber
1 medium carrot
Directions
- Preheat oven to 375 degrees F and set out a baking sheet.
Add washed, dried chickpeas to a mixing bowl along with oil, Shawarma Spice blend (or similar), maple syrup (or honey), and salt. Toss to combine.
- Add seasoned chickpeas to the baking sheet. Bake for 20-23 minutes or until the chickpeas are slightly crispy and golden brown. Remove from oven and set aside.
Chop Fresh Ingredients
Remove pits of olives and cut in half.
Cut cherry tomatoes in half.
Wash cucmber, thinly slice into rounds.
Wash & peel carrot, thinly slice diagonally into "chips".
Assemble & Enjoy!
Assemble bowl by dividing Sauce Boxx Garlic Dill Delight, parsley, olives, tomatoes, cucumber, and carrots between two serving bowls.
Top with cooked chickpeas and garnish with fresh lemon wedge.
Recipe Note
Best when fresh, but you can store leftovers (separately) up to 3-4 days in the refrigerator. Store leftover chickpeas separately in a sealed container at room temperature up to 3 days or in the freezer up to 1 month.