Guys. I set out to make a Buddha bowl the other day and ended up with one of the best salads I’ve ever made. Tangy, garlicky, crunchy, fresh, filling, and super quick. You could even use a bag of pre-shredded coleslaw mix or prepped veggies from the grocery store to make this even faster. Just whip up the yogurt dressing while the chickpeas are in the oven then assemble.
2-16 ounce cans of chickpeas, rinsed and drained
2 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon kosher salt
6 ounces of plain Greek yogurt (one single-serving container)
1/2 teaspoon dried dill
1 teaspoon fresh chopped garlic
Kosher salt and fresh cracked black pepper, to taste
Salad greens and toppings of choice, here’s what I used
1 small head of green cabbage
1 medium red onion
1 cup shredded carrots
1 large English cucumber
1 pint cherry tomatoes
8 ounces crumbled feta
Preheat oven to 425.
Spread chickpeas out on a parchment lined baking sheet. Drizzle them with olive oil and then sprinkle with garlic powder, onion powder, and kosher salt. Shake the pan around to coat the chickpeas and roast them 20 minutes, shaking the pan a couple times to make sure they cooked evenly. They should be nice and crunchy at this point. If not, return them to the oven and continue roasting until they’re golden brown and crispy.
While the chickpeas are in the oven, stir dried dill, chopped garlic, and the juice of 1/2 a lemon into the Greek yogurt, taste and add Kosher salt and pepper as needed.
Toss your salad greens (I used cabbage) in about a quarter cup of the yogurt dressing and toss to coat it well.
Top as desired, I used shredded carrots, shredded cucumber, thinly sliced red onion, cherry tomatoes, roasted chickpeas, more of the yogurt, and a sprinkle of crumbled feta.
If I would have had fresh dill or parsley, I would have topped it with that. Some green olives would have given it a nice briny kick as well. You could also take all this stuff and shove it into a pita for a filling, on-the-go lunch or dinner.