Crispy Chickpea Tabbouleh Bowls Recipe

Name: Crispy Chickpea Tabbouleh Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: English
Ingredients: 50 g Black Pepper Powder; 30 g Smoked Paprika Powder; 20 g Turmeric Powder; 50 g Parsley Leaves; 250 G Kabuli Chana; 100 g Jeera Powder; 100 g Salt; 100 g Feta Cheese; 500 g Capsicum Green; 250 ml Lemon Juice Concentrate; 250 g Cucumber; - Mint Leaf; 250 ml Olive Oil; 100 g Hing Khoda

English cuisine · 450 calories

About this recipe

Crispy Chickpea Tabbouleh Bowls are a delightful fusion of street-style charm and garden-fresh flavors, perfect for fitness enthusiasts seeking a high-protein, vegetarian, and gluten-free meal. Packed with crunchy roasted chickpeas, vibrant herbs, and a zesty dressing, this dish balances nutrition with bold taste. The hearty chickpeas provide satisfying texture and protein, complemented by refreshing cucumber and bell peppers. Whether served as a light lunch or a wholesome post-workout meal, this recipe is budget-friendly and easy to prepare, delivering a burst of flavor in every bite.

Ingredients

50 g Black Pepper Powder
30 g Smoked Paprika Powder
20 g Turmeric Powder
50 g Parsley Leaves
250 G Kabuli Chana
100 g Jeera Powder
100 g Salt
100 g Feta Cheese
500 g Capsicum Green
250 ml Lemon Juice Concentrate
250 g Cucumber
- Mint Leaf
250 ml Olive Oil
100 g Hing Khoda

Instructions

1. Soak the dried chickpeas overnight or for at least 8 hours, then drain and rinse thoroughly. If using canned chickpeas, drain and rinse before use.
2. Preheat the oven to 200°C (400°F). Toss the chickpeas with olive oil, hing, smoked paprika, cumin powder, turmeric powder, and a pinch of salt. Spread them evenly on a baking sheet and roast for 25-30 minutes until crispy, stirring halfway through.
3. While the chickpeas roast, prepare the vegetables. Dice the cucumber and green bell pepper, and finely chop the parsley and mint leaves. Combine these in a large mixing bowl.
4. In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper to make a zesty dressing.
5. Once the chickpeas are crisp and golden, allow them to cool slightly. Add them to the vegetable mixture in the mixing bowl.
6. Pour the dressing over the salad and toss everything gently to combine. Adjust seasoning as needed.
7. Serve the tabbouleh bowls in individual portions, garnished with crumbled feta cheese if desired. Enjoy immediately for the freshest flavor.