Spicy Chickpea and Tzatziki Power Bowls

Spicy Chickpea and Tzatziki Power Bowls - Food & Nutrition Magazine - Stone Soup
Photo by Leanne Ray

We all have those nights when nothing sounds good and there’s “no food in the house” or when there’s just no energy for cooking an elaborate meal. I promise that even on those nights, these Spicy Chickpea Power Bowls are here for you. And they are oh-so-manageable.Spicy Chickpea and Tzatziki Power Bowls -

The chickpeas have kick and char. The tzatziki sauce balances that out with freshness while pulling everything together. The pistachios add crunch factor. I could go on, but I won’t.

Spicy Chickpea Power Bowls with Tzatziki

Serves 4


  • 1 cup orzo pasta
  • 1 Tbsp olive oil
  • 1 14.5-oz can chickpeas, drained and rinsed
  • ½ tsp granulated garlic
  • ¼ tsp salt
  • Pinch of cayenne pepper
  • 1 cup full-fat plain yogurt
  • ¼ cup fresh dill, chopped
  • ¼ English cucumber, peeled and grated
  • ½ lemon, juiced
  • 1 clove garlic, minced
  • 1 cup grape tomatoes, halved
  • ½ English cucumber, thinly sliced
  • ⅔ cup feta cheese crumbles
  • ½ cup pistachios, shelled and chopped


Cook orzo per package directions. Drain and rinse with cold water to stop cooking process, then set aside.

Meanwhile, make spicy chickpeas: Heat olive oil in a skillet over medium-high heat and add chickpeas, granulated garlic, salt and cayenne pepper. Toss occasionally and cook until browned – (about 5 to 7 minutes). Remove from heat and set aside.

While pasta and chickpeas cook, make tzatziki sauce: Add yogurt, dill, cucumber, lemon juice and minced garlic to a small mixing bowl and stir until well combined. Season with salt and pepper to taste.

To assemble: add cooked orzo, chickpeas, tzatziki sauce and all remaining ingredients to bowls and garnish with additional dill, and a lemon slice.

Will this work as leftovers?

Absolutely! It’s a great packed lunch since everything can be served at the same temperature (i.e. no separate containers required).


The reason I lean on grain bowls is because of the customization – it’s easy to mix things up so you never get bored! Here are some of my favorite ways to customize these chickpea bowls:

  • Swap quinoa or farro for the orzo.
  • Use goat cheese instead of feta (or leave it off for a dairy-free option).
  • Try red and yellow bell peppers in place of the tomatoes.
  • Add mint instead of dill.
  • Top with chopped almonds instead of pistachios.
  • The one thing that I would not recommend changing: resist the temptation to skip the tzatziki – it’s the MVP of the bowl. I promise you’ll love it!
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Leanne Ray
Leanne Ray is a food blogger, recipe developer and freelance food photographer based in Denver. Connect with her at HealthyishAppetite.com where she creates approachable, plant-forward recipes that satisfy.