Feel the Warmth Crispy Chickpea & Veggie Bowls
with Sliced Almonds & Roasted Pepper Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
700 /serving
From baking tray to bowl, you’ll set a Mediterranean mood while barely lifting a finger. Lay out an array of vegetables—baby potatoes, sliced red onions and cauliflower florets—and roll out a generous serving of chickpeas under a sprinkling of warm and savoury seasonings. Oven-hot almonds cover the crunch and a garlicky vinaigrette spiked with roasted pepper covers the rest.
We will send you:
- 450g Baby potatoes
- 15ml Minced garlic
- 300g Cauliflower florets
- 50g Sliced red onions
- 540ml Chickpeas (canned)
- 30ml Red wine vinegar
- 1 Roasted pepper
- 25g Almonds
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Almonds, Mustard, Sulphites
You will need:
Strainer
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
31 g
Saturated Fat
4 g
Sodium
940 mg
Total Carb
92 g
Sugars
14 g
Protein
24 g
Fibre
23 g
Preparation
Mise en place
Preheat the oven to 450°F. Drain and rinse the chickpeas; pat dry with paper towel. Medium-dice the potatoes. Small-dice the roasted pepper.
Roast the vegetables & almonds
On a lined sheet pan, toss the potatoes, chickpeas, onions and cauliflower (halve if large) with a generous drizzle of oil, the spices and S&P. Roast, stirring halfway, 20 to 25 min., until the vegetables are tender and the chickpeas are beginning to crisp. In the final 5 min., add the almonds (roughly chop if whole) and ½ the garlic.
Make the vinaigrette
Meanwhile, in a medium bowl, combine the vinegar, roasted pepper, remaining garlic, 2 tbsp oil (double for 4 portions) and S&P.
Plate your dish
Divide the vegetables and almonds between your bowls. Drizzle with the vinaigrette. Bon appétit!
Adopt Richard
$5 from every puppet sold will go to Second Harvest, an organization that connects surplus food with charities.
