Crispy Chickpea Bowl

Ingredients

• 1.5 can (15 oz each) canned chickpeas, drained and patted dry
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 3 tablespoons tahini paste
• 2 tablespoons fresh lemon juice
• 3 tablespoons water
• 1 clove garlic, minced
• ¼ teaspoon sea salt
• 1.5 cups baby spinach
• 1 cup cherry tomatoes
• ½ whole English cucumber
• ¼ whole red onion
• ½ whole bell pepper (any color)
• ¼ cup pomegranate arils
• ¼ cup Kalamata olives, pitted
• 1 tablespoon fresh dill
• 2 tablespoons pine nuts, lightly toasted

Instructions

1. 1

   Preheat your oven to 400°F. Pat the drained chickpeas completely dry with clean kitchen towels or paper towels — removing surface moisture ensures they'll crisp up rather than steam. Spread them in a single layer on a 9x13-inch sheet pan.

2. 2

   In a small bowl, whisk together 2 tablespoons of extra-virgin olive oil, 1 teaspoon of ground cumin, 0.5 teaspoon of smoked paprika, 0.5 teaspoon of garlic powder, 0.5 teaspoon of sea salt, and 0.25 teaspoon of ground black pepper until well combined. Drizzle the spice mixture over the chickpeas and toss with a fork until every bean is evenly coated.

3. 3

   Spread the chickpeas back into a single layer on the sheet pan. Roast in the preheated 400°F oven for 18-22 minutes, stirring halfway through, until they are deeply golden, crunchy, and fragrant. They should be caramelized at the edges and sound hollow when you bite one.

4. 4

   While the chickpeas roast, make the tahini sauce. In a small bowl, whisk together 3 tablespoons of tahini paste, 2 tablespoons of fresh lemon juice, 3 tablespoons of water, 1 minced garlic clove, and 0.25 teaspoon of sea salt. Whisk until smooth and pourable — it should have a yogurt-like consistency. If it's too thick, add another tablespoon of water and whisk again. Taste and adjust lemon juice or salt as needed.

5. 5

   Prepare the vegetables while the chickpeas finish roasting. Halve about 1 cup of cherry tomatoes lengthwise. Slice the 0.5 English cucumber in half lengthwise, then cut into half-moons about 0.25-inch thick. Thinly slice 0.25 red onion into half-moons, separating the layers. Dice the 0.5 bell pepper into 0.5-inch pieces.

6. 6

   Divide 1.5 cups of baby spinach between two large bowls, arranging it as a base. Top each bowl with half of the diced bell pepper, halved cherry tomatoes, cucumber slices, and sliced red onion. Scatter 0.125 cup of Kalamata olives and 0.125 cup of pomegranate arils over each bowl.

7. 7

   Remove the roasted chickpeas from the oven and let them cool for 1 minute — they'll continue to crisp slightly as they cool. Divide them evenly between the two bowls, piling them in the center. Drizzle each bowl generously with the tahini sauce, then sprinkle with 0.5 tablespoon of fresh chopped dill and 1 tablespoon of lightly toasted pine nuts per bowl. Serve immediately while the chickpeas are still warm and crispy.

Tools you’ll need

• sheet pan (9x13 inch)
• small bowl
• fork
• whisk
• instant-read thermometer (optional)
• cutting board
• sharp chef's knife
• two large serving bowls

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