Roasted Chickpeas Recipe

Hi mom, welcome to Cooktophia. Now we will make Roasted Chickpeas Recipe. These bowls are full of good food. They are vegetarian, not meat, but do contain a lot of protein. It will even satisfy the “meat and potatoes” in your family.

Roasted Chickpeas Recipe

What are thyme and harissa for Roasted Chickpeas Recipe?

Thyme is a spice blend of Middle Eastern herbs. The mixture usually contains “ground dried thyme, or thyme, or marjoram, or a mixture thereof, mixed with toasted sesame seeds and salt, although other spices such as sumac can also be added.”

Bonus – thyme seasoning blends are rich in antioxidants. Fabulous!

Thyme spice blends are readily available in the spice aisle of most grocery stores. You can also make your own mix if you prefer. I don’t have a recipe for a homemade mixture but there are recipes available online.

Harissa is made from roasted red pepper. It usually includes garlic, caraway seeds, coriander seeds, cumin, and olive oil. You can usually find the lighter or spicy versions in the international food section. I used a lighter version for this recipe and added a pinch of chili to the sauce. You can use the seasoning paste, omitting the chili if you want more heat.

How do I prepare containers of Roasted Chickpeas Recipe?

This recipe requires one tray and two bowls. A bowl for the yogurt sauce and a bowl for kale salad. You will also need some other tools, such as a cutting board, knife, and measuring spoons.

The first step is to prepare the vegetables and chickpeas for roasting. While it’s roasting, we have time to make chutney and salad. Then we assemble the bowls with everything you just made and add a little feta cheese on top.

These bowls are worth every minute you spend cooking. They are very good!

What do I serve with bowls of roasted chickpeas?

This Roasted Chickpeas Recipe contains almost everything! Lean protein – check. Carbohydrates – check. Non-starchy vegetables – check. Little healthy fats to keep you full for longer. And all the antioxidants found in the spice plus a whole lot of fiber from all plants.

Among the food groups, the missing group here is cereal. It’s not lacking in carbs, so you’ll definitely want to choose a less processed whole grain. Like whole wheat bread or wild rice.

Roasted thyme, Roasted Chickpeas Recipe

  • 1 15 oz Canned chickpeas or chickpeas seeds
  • 1 head cauliflower
  • 1 pound Large carrots Or little carrots
  • 4.5 T olive oil
  • 5 R Thyme seasoning mixture
  • 1 1/2 R Garlic powder
  • 1 R salt

Harissa yogurt

  • 1 cup Plain Greek yogurt Full-fat
  • 4 R Mush paste Mild (optional spicy, without cayenne)
  • 1/8 – 1/4 R Cayenne powder


  • 4 Cups Chopped turnip Remove the ribs
  • 1 Lemon
  • 1 1/2 T olive oil
  • 1/4 R salt
  • 4 ounce Vita collapsed

Roasted Chickpeas Recipe Instructions

  • Preheat oven to 425 Fahrenheit.
  • Drain and rinse chickpeas. Then dry it with a paper towel. Remove the peels from the beans by gently wrapping them between 2 paper towels. Don’t worry about removing it if the leather/dandruff is not easy to remove. Add chickpeas to a large tray.
  • Prepare the cauliflower by cutting all the florets from the head. Cut it into bite-sized chunks. We add them to the tray with chickpeas.
  • Urbanize the islands. Cut the big carrot into small pieces as long as your pinky finger or shorter. Cut the carrots or small carrots into halves or quarters lengthwise, so they are about the same size. Add them to a sheet tray.
  • Sprinkle olive oil, thyme seasoning, garlic powder, and salt on the cauliflower, carrots, and chickpeas. Flip to cover evenly. Roast for 25-30 minutes, until the carrots and cauliflower are soft and brown, according to your preference.

Make the sauce and salad:

  • Add all sauce ingredients to a small bowl. Stir and cool until ready to use.
  • Prepare the salad by adding each of the turnips to a medium bowl. Lemon peel and save the skin for later. Roll the lemon between your hand and the counter for 30 seconds before chopping and squeezing the kale. Add olive oil and salt to the kale. Hold the salad for two minutes and set aside until ready to use.

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