Description
Crispy Chickpea & Roasted Zucchini Bowl with Hot Honey Feta is a colourful, satisfying bowl packed with crispy roasted chickpeas, tender caramelised zucchini, fresh vegetables and fluffy quinoa or rice. Everything is finished with creamy feta coated in warm honey, chilli flakes and fresh lemon juice for a delicious sweet-and-spicy finish.
Ingredients
1 can (240 g) chickpeas, drained and rinsed
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
2 medium zucchinis, sliced
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp dried oregano
1/2 cup (75 g) crumbled feta cheese
2 tbsp honey
1/2 tsp chilli flakes
1 tsp fresh lemon juice
Pinch of sea salt
2 cups cooked quinoa or rice
1/2 cup cherry tomatoes, halved
1/2 cucumber, diced
2 tbsp fresh parsley, chopped
Lemon wedges, for serving
Instructions
1. Preheat the oven to 425°F (220°C). Drain and rinse the chickpeas, then pat them very dry with paper towels. Toss the chickpeas with olive oil, paprika, garlic powder, salt and black pepper until evenly coated.
2. Spread the seasoned chickpeas across a baking sheet in a single layer. Roast for 25–30 minutes, shaking the pan halfway through, until the chickpeas are golden and crispy.
3. Place the sliced zucchini on a separate baking sheet. Toss with olive oil, salt, black pepper and dried oregano. Roast for 18–22 minutes, turning halfway through, until the zucchini is tender and lightly caramelised.
4. Place the crumbled feta in a small bowl. Warm the honey, chilli flakes and lemon juice over low heat for 1–2 minutes. Pour the warm honey mixture over the feta and gently stir to combine.
5. Divide the cooked quinoa or rice between four serving bowls. Add the roasted zucchini, crispy chickpeas, halved cherry tomatoes and diced cucumber.
6. Spoon the hot honey feta generously over each bowl, distributing it evenly across the roasted vegetables and chickpeas.
7. Garnish with fresh parsley and serve with lemon wedges. Add an extra drizzle of hot honey if desired.
Notes
Pat the chickpeas very dry before seasoning to help them become properly crisp.
Spread the chickpeas in a single layer and avoid overcrowding the baking sheet so they roast rather than steam.
Shake the chickpeas halfway through roasting to help them brown evenly.
The bowl can be made with either cooked quinoa or rice.
Adjust the chilli flakes in the hot honey feta according to your preferred spice level.
Fresh parsley and lemon wedges provide a bright finishing touch.
An extra drizzle of hot honey can be added for more sweetness and heat.
The recipe is specifically designed with roasted zucchini, so changing the vegetable may alter the cooking time and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean