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Crispy Chickpea & Roasted Zucchini Bowl with Hot Honey Feta

A vibrant and satisfying bowl featuring crispy chickpeas, roasted zucchini, and a creamy, spicy hot honey feta sauce.

Ingredients

Scale
  • For the Crispy Chickpeas and Zucchini:
  • 1 (15-ounce) can chickpeas, drained, rinsed, and patted dry
  • 2 medium zucchini, sliced into half-moons
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For the Hot Honey Feta:
  • 4 ounces feta cheese, crumbled
  • 2 tablespoons honey
  • 12 teaspoons hot sauce (like sriracha or Frank's RedHot)
  • 1 tablespoon lemon juice
  • For Serving:
  • 2 cups cooked quinoa or rice
  • 1 avocado, sliced
  • Fresh cilantro or parsley, for garnish

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a medium bowl, toss the chickpeas with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them on one half of the prepared baking sheet.
  3. In the same bowl, toss the zucchini slices with the remaining 1 tablespoon olive oil. Spread them on the other half of the baking sheet.
  4. Roast for 20-25 minutes, stirring halfway through, until chickpeas are crispy and zucchini is tender and golden.
  5. While the chickpeas and zucchini roast, prepare the hot honey feta. In a small bowl, mash the feta with a fork. Stir in the honey, hot sauce (to taste), and lemon juice until well combined.
  6. To assemble the bowls, divide the cooked quinoa or rice between two bowls. Top with the roasted chickpeas and zucchini, sliced avocado, and a generous dollop of the hot honey feta. Garnish with fresh herbs and serve immediately.

Notes

For extra crispy chickpeas, make sure they are thoroughly dried after rinsing. The heat level of the feta can be adjusted by adding more or less hot sauce. Leftover components can be stored separately in the refrigerator for up to 3 days.

Nutrition