Spicy Harissa Roasted Chickpea Bowl (Printable)

Crispy harissa chickpeas with roasted vegetables and cooling yogurt drizzle over fluffy grains.

# What You’ll Need:

→ Chickpeas

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tablespoons olive oil
03 - 2 tablespoons harissa paste
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon salt

→ Vegetables

07 - 2 medium carrots, peeled and sliced
08 - 1 medium red bell pepper, sliced
09 - 1 small zucchini, sliced
10 - 1 cup cherry tomatoes, halved
11 - 1/2 small red onion, thinly sliced
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Grains & Greens

15 - 2 cups cooked quinoa or brown rice
16 - 4 cups mixed salad greens such as arugula and spinach

→ Yogurt Drizzle

17 - 1 cup plain Greek yogurt
18 - 1 tablespoon lemon juice
19 - 1 tablespoon extra-virgin olive oil
20 - 1 garlic clove, finely grated
21 - Pinch of salt
22 - 2 tablespoons chopped fresh mint or cilantro

→ Garnishes

23 - 1/4 cup crumbled feta cheese (optional)
24 - 2 tablespoons toasted pumpkin seeds or sunflower seeds

# How-To Steps:

01 - Preheat the oven to 400°F. Line two baking sheets with parchment paper.
02 - In a bowl, toss chickpeas with olive oil, harissa paste, smoked paprika, cumin, and salt until evenly coated. Spread on one baking sheet in a single layer.
03 - On the other baking sheet, toss carrots, bell pepper, zucchini, cherry tomatoes, and red onion with olive oil, salt, and pepper. Spread in an even layer.
04 - Roast both trays for 25 to 30 minutes, stirring halfway through cooking, until chickpeas are crispy and vegetables are tender and slightly caramelized.
05 - In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, garlic, salt, and herbs until smooth and creamy.
06 - Divide the cooked quinoa or rice among four bowls. Top with salad greens, roasted vegetables, and harissa chickpeas.
07 - Drizzle generously with the yogurt sauce. Sprinkle with feta and seeds if using. Serve immediately.

# Expert Advice:

01 -
  • The contrast between spicy roasted chickpeas and cool creamy yogurt sauce is absolutely addictive
  • Everything roasts on two sheet pans so cleanup is remarkably simple
  • You can prep the components ahead and assemble when ready to eat
02 -
  • Overcrowding the baking sheet will make chickpeas steam instead of roast so give them space
  • The yogurt sauce thickens in the refrigerator so thin with a little water if needed
  • Let the roasted vegetables cool slightly before assembling so the greens dont wilt
03 -
  • Dry chickpeas completely before tossing with spices to ensure they crisp up in the oven
  • Double the yogurt drizzle and use it throughout the week on other roasted vegetables or grain bowls

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