Smoky Lemon Chickpea & Whipped Feta Bowl

Ingredients

• 1 can Canned Chickpeas
• 2 tbsp Olive Oil
• 1 tsp Smoked Paprika
• 0.5 tsp Ground Cumin
• 0.25 tsp Cayenne Pepper
• 1 Lemon 1 Lemon
• 0.125 tsp Salt
• 0.25 tsp Black Pepper
• 4 cups Mixed Greens
• 1 cup Cherry Tomatoes
• 0.5 Cucumber 0.5 Cucumber
• 0.5 Red Bell Pepper
• 0.25 Red Onion
• 0.25 cup Crumbled Feta Cheese
• 2 tbsp Plain Greek Yogurt
• 1 tbsp Fresh Dill
• 1 tbsp Fresh Mint
• 1 tbsp Water

Instructions

1. Prepare the fresh ingredients: Drain and thoroughly rinse the chickpeas, then pat them very dry with a paper towel. Halve the cherry tomatoes, dice the cucumber and red bell pepper, and thinly slice the red onion. Finely chop the fresh dill and mint. Juice half a lemon for the dressing and set aside the other half for the chickpeas.
2. Cook the smoky chickpeas: Heat 1 tablespoon of olive oil in a medium skillet over medium-high heat. Add the dried chickpeas, smoked paprika, ground cumin, cayenne pepper (if using), 1/8 teaspoon of salt, and 1/8 teaspoon of black pepper. Sauté for 6-8 minutes, stirring occasionally, until the chickpeas are lightly browned and fragrant. Squeeze the juice from the remaining half lemon over the chickpeas and toss.
3. Make the whipped feta dressing: While the chickpeas are cooking, prepare the dressing. In a small food processor or blender, combine the crumbled feta cheese, Greek yogurt, chopped fresh dill, chopped fresh mint, 1 tablespoon of lemon juice, the remaining 1 tablespoon of olive oil, and a pinch of salt and pepper. Blend until smooth and creamy, adding 1-2 tablespoons of water as needed to reach your desired pourable consistency.
4. Assemble the bowls: Divide the mixed greens between two serving bowls. Evenly distribute the cherry tomatoes, diced cucumber, red bell pepper, and thinly sliced red onion over the greens. Top each bowl with the warm, smoky chickpeas. Drizzle generously with the whipped feta and herb dressing.

Nutrition (per serving)