04/14/2026
Crispy Chickpea & Roasted Zucchini Bowl with Hot Honey Feta
Ingredients
For the Main Component:
1 can (15 oz) chickpeas, drained, rinsed, and patted dry
2 medium zucchini, sliced into half-moons
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp kosher salt
For the Secondary Component:
1 cup pearl couscous or quinoa, cooked
6 oz feta cheese, crumbled
1/4 cup Greek yogurt, plain
1 tbsp lemon juice
1/2 tsp dried oregano
For the Sauce / Layer / Topping:
2 tbsp honey
1 tsp sriracha or red pepper flakes
1/4 cup toasted almonds, slivered
1 tbsp fresh mint, chopped
For Garnish (optional):
Extra lemon wedges
Thinly sliced red onion
Directions
Preheat oven to 425ยฐF and line a large sheet pan with parchment paper.
Toss the dry chickpeas and zucchini with olive oil, smoked paprika, garlic powder, and salt.
Spread in a single layer and roast for 20โ25 minutes, tossing halfway through, until chickpeas are crunchy and zucchini is golden.
While roasting, pulse the feta, Greek yogurt, lemon juice, and oregano in a food processor until creamy and light.
In a small bowl, whisk together the honey and sriracha to create the hot honey.
Assemble the bowls by starting with a base of cooked couscous or quinoa.
Add a generous dollop of the whipped feta, then top with the roasted chickpea and zucchini mixture.
Drizzle the hot honey over the entire bowl and top with toasted almonds and fresh mint.
Nutritional Info (per serving, serves 2)
Calories: 540
Protein: 19g
Carbohydrates: 62g
Fat: 26g
Fiber: 11g
Sugar: 18g
Sodium: 890mg
