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.
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
- 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!