Crispy Chickpea & Feta Bowls with Lemon Tahini
Ingredients
- 2 cans (15 oz each)canned chickpeas
- 3 tablespoonsolive oil
- ¾ teaspoonsmoked paprika
- 2 clovesgarlic
- ·salt
- ·black pepper
- 4 cupsbaby spinach
- 1 mediumcucumber
- 1½ cupscherry tomatoes
- ½ mediumred onion
- 1 cupfeta cheese
- 3 tablespoonstahini
- 1 mediumlemon
- 3 tablespoonswater
Prep
- 01
Dice 1 medium cucumber.
- 02
Halve 1 1/2 cups cherry tomatoes.
- 03
Thinly slice 1/2 medium red onion.
- 04
Mince 2 garlic cloves.
- 05
Juice 1 medium lemon.
Method
- 01
Drain and pat dry 2 cans (15 oz each) chickpeas with paper towels. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the chickpeas and cook for 8–10 minutes, stirring occasionally, until golden and crispy at the edges.
- 02
While chickpeas cook, whisk together 3 tablespoons tahini, juice of 1 lemon (about 3 tablespoons), 3 tablespoons water, 1 minced garlic clove, 1/4 teaspoon salt, and a pinch of black pepper in a small bowl. If too thick, add more water 1 tablespoon at a time until pourable.
- 03
Once chickpeas are crispy, add 3/4 teaspoon smoked paprika, 1 minced garlic clove, 1/4 teaspoon salt, and a pinch of black pepper. Toss to coat and cook for 1 minute more. Transfer to a plate.
- 04
Divide 4 cups baby spinach among 4 bowls. Top each with the crispy chickpeas, then arrange diced cucumber, halved cherry tomatoes, and sliced red onion around each bowl. Sprinkle 1/4 cup crumbled feta on each bowl.
- 05
Drizzle each bowl with tahini dressing and serve immediately.
Spice Tips
For warmth, stir 1/4 teaspoon cayenne into the tahini dressing. Add fresh herbs like mint, dill, or parsley for brightness. A pinch of sumac or extra lemon zest lifts the freshness even higher.
Make the tahini dressing ahead and store in the fridge for up to 3 days. You can swap the spinach for arugula or mixed greens, and add other vegetables like roasted beets or shredded carrots. The crispy chickpeas are best eaten fresh, but leftovers keep in an airtight container for 2 days and can be crisped up in a dry skillet.