Crispy Chickpea and Herbed Labneh Bowl with Roasted Vegetables
This nourishing Mediterranean bowl features spiced, crispy pan-roasted chickpeas, creamy herbed labneh, and a medley of tender roasted vegetables, all served over greens or grains. It’s a perfect balance of warm and cool, crunchy and creamy, hearty and fresh — bursting with Levantine flavors.
Time Breakdown:
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: ~45 minutes
Ingredients:
For the Crispy Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp garlic powder
Salt and pepper to taste
For Roasted Vegetables:
1 zucchini, sliced into half-moons
1 red bell pepper, chopped
1 small red onion, sliced
1 tbsp olive oil
Salt, pepper, and oregano to taste
For the Herbed Labneh:
3/4 cup labneh (or Greek yogurt)
1 tbsp olive oil
1 tbsp chopped fresh dill, mint, or parsley (or a combo)
1 small garlic clove, minced
Salt and lemon zest, to taste
Optional Bowl Base:
1 cup cooked quinoa, farro, or a bed of baby spinach/arugula
Toppings:
Lemon wedges
Toasted pine nuts or pumpkin seeds
Extra herbs or microgreens
Aleppo pepper or chili flakes (for a little kick)
Instructions:
Step 1: Roast the Veggies
1. Preheat oven to 425°F (220°C).
2. Toss chopped zucchini, bell pepper, and onion with olive oil, salt, pepper, and oregano.
3. Spread on a baking sheet and roast for 20–25 minutes, flipping once, until caramelized and tender.
Step 2: Make Crispy Chickpeas
1. Pat chickpeas very dry with a paper towel.
2. Heat olive oil in a skillet over medium-high.
3. Add chickpeas and sauté for 8–10 minutes, stirring occasionally, until golden and crisp.
4. Add spices, salt, and toss to coat. Remove from heat.
Step 3: Mix the Herbed Labneh
1. In a bowl, mix labneh, olive oil, herbs, garlic, lemon zest, and salt.
2. Adjust flavors with more lemon or herbs as desired.
Step 4: Assemble the Bowl
1. In a wide shallow bowl, add greens or grains as your base.
2. Add a generous dollop of herbed labneh.
3. Top with roasted veggies and crispy chickpeas.
4. Finish with lemon juice, a drizzle of olive oil, herbs, and optional toppings like pine nuts or chili flakes.
Tips & Variations:
No Labneh? Use full-fat Greek yogurt, strain it for 2–3 hours for extra thickness.
Add Protein: Top with grilled chicken, shrimp, or a boiled egg.
Vegan Version: Use a cashew-based yogurt or hummus instead of labneh.
Make It a Wrap: Wrap all ingredients in warm flatbread or pita!
❓ FAQ – Frequently Asked Questions
Q: Can I make this ahead?
A: Yes! Prep the chickpeas and veggies in advance and reheat when ready. Labneh keeps well for 3–4 days in the fridge.
Q: What’s a good grain substitute?
A: Couscous, bulgur, or brown rice work beautifully.
Q: Is this gluten-free?
A: Yes, if served over grains or greens — avoid pita unless gluten-free.
Nutrition Information
Calories ~400–450 kcal
Protein 15 g
Carbohydrates 35 g
Fat 25 g
Fiber 9 g
Sugar 6 g