Herb-Crusted Chickpeas Bowl
A herb-crusted Mediterranean bowl with grilled chickpeas, cherry tomatoes, spinach and bell peppers, finished with sumac, tahini and oregano, served over couscous.
Total time
35 min
Prep
15 min
Cook
20 min
Difficulty
easy
Cuisine
Mediterranean
veganvegetarian
Ingredients
400gchickpeas
1 cupcherry tomatoes
200gspinach
1bell peppers
300gcouscous
1/4 cupsumac
to tastetahini
2 tbspfresh oregano
2 tbspolive oil
to tastesalt and black pepper
Instructions
1
Drain and season the chickpeas, then grill them over medium-high heat until well browned, about 5 minutes.
2
Add the cherry tomatoes, spinach and bell peppers, cooking until softened, about 3 minutes.
3
Stir in the sumac, tahini and fresh oregano for 4 minutes.
4
Cook the couscous separately and fluff with a fork.
5
Let the chickpeas simmer for about 10 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the couscous, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
368
Protein
14.7g
Fat
10.6g
Carbs
58.3g
Fiber
15.1g
Sodium
56mg
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