Greek Goddess Bowl (30 Minutes!)

Name: Mangkuk Dewi Yunani (30 Menit!)
Prep time: 7 min
Cook time: 23 min
Total time: 30 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 1 15 -ounce can chickpeas ((rinsed, drained and dried well on a towel)); 1 Tbsp oil ((coconut or avocado are best // omit if avoiding oil)); 1 Tbsp Shawarma Spice Blend; 1 Tbsp maple syrup or coconut sugar ((if avoiding sugar, omit)); 1/4 tsp sea salt; 3/4 cup Vegan Tzatziki; 1 batch Red Pepper Hemp Tabbouleh (or sub chopped parsley); 1/2 cup green or kalamata olives ((pitted and halved/chopped)); 1/2 cup cherry tomatoes ((halved)); 1 medium cucumber ((thinly sliced)); 1 medium carrot ((optional // sliced thinly on a diagonal into “chips”)); Vegan Flatbread or Naan; Traditional Vegan Falafel; Garlic Dill Sauce; Tahini Dressing

30-minute, 10-ingredient Greek- and Mediterranean-inspired bowl with vegetables, tabbouleh, vegan tzatziki, and crispy baked chickpeas! A healthy, satisfying entrée or snack.

⏱️ 30 min 🔪 Prep: 7 min 🔥 Cook: 23 min 📊 Medium 👁️ 4 views

👨‍🍳 Start Cooking

Foto: Minimalist Baker — Minimalist Baker

Ingredients

2 servings

1 15 -ounce can chickpeas ((rinsed, drained and dried well on a towel))
1 Tbsp oil ((coconut or avocado are best // omit if avoiding oil))
1 Tbsp Shawarma Spice Blend
1 Tbsp maple syrup or coconut sugar ((if avoiding sugar, omit))
1/4 tsp sea salt
3/4 cup Vegan Tzatziki
1 batch Red Pepper Hemp Tabbouleh (or sub chopped parsley)
1/2 cup green or kalamata olives ((pitted and halved/chopped))
1/2 cup cherry tomatoes ((halved))
1 medium cucumber ((thinly sliced))
1 medium carrot ((optional // sliced thinly on a diagonal into “chips”))
Vegan Flatbread or Naan
Traditional Vegan Falafel
Garlic Dill Sauce
Tahini Dressing

Steps

Preheat oven to 375 degrees F (190 C) and set out a baking sheet.
Add washed, dried chickpeas to a mixing bowl along with oil, Shawarma Spice Blend, maple syrup, and salt. Toss to combine.
Add seasoned chickpeas to the baking sheet. Bake for 20-23 minutes or until the chickpeas are slightly crispy and golden brown. Remove from oven and set aside.
Assemble bowl by dividing tzatziki, tabbouleh (or parsley), olives, tomatoes, cucumber, and carrots (optional) between two serving bowls. Top with cooked chickpeas and garnish with fresh lemon juice.
This bowl is delicious as is, but it would also pair well with my 4-ingredient Garlic Dill Sauce or my Tahini Dressing!
Best when fresh, but you can store leftovers (separately) up to 3-4 days in the refrigerator. Store leftover chickpeas separately in a sealed container at room temperature up to 3 days or in the freezer up to 1 month.

Nutrition Facts (per serving)

Macronutrients

Calories51926% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 2.622

Per Serving Rp 1.311/serving

🏠 Save ~Rp 5.244 compared to buying!

📋 Price Breakdown (13% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
-ounce can chickpeas	1	Rp 12.000/kg	Rp 1.200
oil	1 tbsp	-	-
Shawarma Spice Blend	1 tbsp	-	-
maple syrup or coconut sugar	1 tbsp	-	-
sea salt	0.25 tsp	-	-
Vegan Tzatziki	0.75 cup	-	-
batch Red Pepper Hemp Tabbouleh	1	-	-
green or kalamata olives	0.5 cup	-	-
cherry tomatoes	0.5 cup	Rp 12.000/kg	Rp 1.422
cucumber	1 medium	-	-
carrot	1 medium	-	-
Vegan Flatbread or Naan	-	-	-
Traditional Vegan Falafel	-	-	-
Garlic Dill Sauce	-	-	-
Tahini Dressing	-	-	-