About Us
|
Research
NPGA/Resources
Food & Health
Industry
Growers
Growers
Industry
Food & Health
NPGA/Resources
Research
Recipes
« return to recipe home
To print this recipe, please cancel this dialog box and click the "Printer Friendly" button above the recipe.
Roasted Chickpea Bowl with Feta, Arugula and Olive Tapenade
Printer Friendly
Ingredients
2 (15-ounce) cans chickpeas, drained & rinsed or 3/4 cup dry chickpeas, soaked, simmered and drained.
2 teaspoons red harissa seasoning
1/3 cup + 3 tablespoons olive oil, divided
8 oz. castelvetrano olives (+ 1 tablespoon olive brine)
2 lemons, divided
2 white anchovy filets (or 4 regular anchovy filets)
3 garlic cloves, roughly chopped
1 tablespoons capers
1 small handful fresh basil
1 teaspoon flaky sea salt
2 large handfuls baby arugula
6 oz. cherry tomatoes, halved
1 small red onion, shaved
3 oz. feta, crumbled
Freshly ground pepper, to taste
Sea salt, to taste
Directions
Preheat oven to 400 degrees. Make sure to dry chickpeas well, then add them to a baking
sheet. Drizzle with olive oil (about 2 tablespoons) and sprinkle harissa spice over top. Season with sea salt and freshly ground pepper, to taste, then use your hands to coat chickpeas well.
Roast chickpeas for 40-50 minutes or until browned and crispy.
In the meantime, pit your olives. Using a shot glass or the palm of your hand, press firmly down on each olive to crush in half. The pit should be easily removed after this. Continue pitting until all olives are done.
Add olives to a food processor with theolive brine, juice & zest of one lemon, anchovy, garlic, capers, basil, flaky sea salt, cracked black pepper (to taste) and 1/3 cup extra virgin olive oil. Pulse until well combined & your desired consistency. Set aside.
In a large serving bowl, add baby arugula, cherry tomatoes, and red onion. Toss with the juice of one lemon & a drizzle of olive oil. Add the roasted chickpeas and toss well to combine. Top with a few dollops of olive tapenade and crumbled feta. Enjoy immediately.
Recipe developed by Sassy Kitchen.
How to prepare pulses
Appetizers/Snacks
Breakfasts
Desserts/Bars/Bisquets
Gluten Free
Main Dishes
Salads
Side Dish
Soups/Stews/Chilies
Search Recipes
Name:
Category:
Choose One...
Appetizers/Snacks
Breakfasts
Desserts/Bars/Bisquets
Gluten Free
Main Dishes
Salads
Side Dish
Soups/Stews/Chilies
Platinum Sponsors
View all sponsors