Crispy Roasted Chickpea and Israeli Couscous Bowl with Zucchini and Tomatoes

If you’ve never tried roasted chickpeas, you’re in for a treat. The oven transforms them into crunchy little nuggets that add the perfect texture to this Mediterranean-inspired bowl. Paired with fluffy Israeli couscous, roasted zucchini and sweet grape tomatoes, every bite is a mix of savory, smoky and tangy flavors.

This dish comes together quickly and is perfect for a weeknight dinner. The smoked paprika gives the chickpeas a warm, earthy kick, while the feta cheese adds a creamy, salty finish. Best of all, leftovers taste even better the next day-if you have any left!

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with racks in the middle and upper positions. Wash and dry all produce. Trim the zucchini and cut into ½-inch cubes. Halve the grape tomatoes. Strip the thyme leaves from the stems. Mince the garlic. Trim and thinly slice the scallions, separating the white parts from the green tops. Halve the lemon.
2. On a baking sheet, toss the zucchini and tomatoes with half the thyme leaves and a drizzle of olive oil. Season with salt and pepper. Roast on the middle rack until tender, about 20 minutes, tossing halfway through.
3. Meanwhile, drain and rinse the chickpeas. On a second baking sheet, toss the chickpeas with the smoked paprika, a drizzle of olive oil and a pinch of salt and pepper. Roast on the upper rack until crisp, about 20 minutes, tossing halfway through. (Note: The chickpeas may pop in the oven-that’s normal.)
4. In a medium pot, melt the butter over medium-high heat. Add the garlic and scallion whites. Cook until fragrant, about 1 minute. Add the Israeli couscous and the remaining thyme leaves. Toss to coat, season with salt and pepper and cook until the couscous is lightly toasted, 2-3 minutes.
5. Stir the veggie stock concentrate and 1 cup of water into the pot. Bring to a boil, then reduce the heat to a simmer. Cook until the couscous is al dente, 10-12 minutes. Drain any excess liquid if needed.
6. Add half of the roasted vegetables, half of the feta cheese and a squeeze of lemon to the pot with the couscous. Toss to combine. Season with salt and pepper to taste. Divide the couscous mixture among plates, then top with the crispy chickpeas and the remaining vegetables. Sprinkle with scallion greens and the remaining feta cheese.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, you can substitute regular couscous. However, cooking times will vary-regular couscous typically needs only about 5 minutes of steaming. Adjust the liquid and time accordingly.

How do I make this dish vegan?

To make it vegan, omit the feta cheese and use a plant-based butter or additional olive oil instead of butter. The rest of the ingredients are already plant-based.

Can I prepare the chickpeas in an air fryer?

Absolutely! Air fry the chickpeas at 400°F for about 12-15 minutes, shaking halfway through, until crispy. Keep an eye on them to prevent burning.