Roasted Chickpea and Israeli Couscous Bowl with Zucchini, Tomatoes and Feta

There’s something magical about roasted chickpeas-they transform from humble legumes into crispy, smoky bites that add the perfect crunch to any dish. In this recipe, we toss them with smoked paprika and roast until golden, then combine them with fluffy Israeli couscous, tender roasted zucchini, sweet grape tomatoes and creamy feta cheese. The result is a warm, satisfying bowl that’s bursting with Mediterranean flavors.

This dish is perfect for a quick weeknight dinner or a make-ahead lunch. The leftovers taste even better the next day, as the flavors meld together. Plus, it’s naturally vegetarian and can easily be made vegan by omitting the feta and butter. Let’s get cooking!

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView 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

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the middle and top positions. Wash and dry all produce. Dice zucchini into ½-inch pieces. Halve grape tomatoes. Strip thyme leaves from stems. Mince garlic. Thinly slice scallions, separating white and green parts. Halve lemon.
2. On a baking sheet, toss diced zucchini and halved tomatoes with half the thyme leaves and a drizzle of olive oil. Season with salt and pepper. Roast on the middle rack, tossing halfway, until tender, 15-20 minutes.
3. Meanwhile, drain and rinse chickpeas; pat very dry with paper towels. On a second baking sheet, toss chickpeas with a large drizzle of olive oil, smoked paprika and a pinch of salt and pepper. Roast on the top rack, tossing halfway, until crispy, 18-20 minutes. (Chickpeas may pop slightly-that’s normal.)
4. While chickpeas roast, heat butter, minced garlic and scallion whites in a medium pot over medium-high heat. Cook until butter melts and garlic is fragrant, about 1 minute. Add Israeli couscous and remaining thyme leaves; stir to coat. Season with salt and pepper. Cook, stirring, until couscous is lightly toasted, 1-2 minutes.
5. Stir in veggie stock concentrate and ¾ cup water (1½ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Drain any excess liquid if needed. Keep covered off heat.
6. Add half the roasted vegetables, half the feta and a squeeze of lemon juice to the pot with couscous; stir to combine. Season with salt and pepper. Divide among plates. Top with crispy chickpeas and remaining vegetables. Garnish with scallion greens and remaining feta. Serve immediately.

Recipe Tips

FAQ

Can I use canned chickpeas?

Yes, this recipe calls for canned chickpeas. Just drain, rinse and pat dry before roasting.

Can I make this dish vegan?

Absolutely! Omit the feta cheese and use a plant-based butter or olive oil instead of butter.

What can I substitute for Israeli couscous?

You can use regular couscous, quinoa or orzo. Keep in mind that cooking times and liquid amounts may vary.