Roasted Chickpea Bowl

Servings: 1 bowl

• 1 can chickpeas drained, rinsed and dried

• 1/2 cup cooked brown rice

• 4oz mushrooms sliced

• 1 can fire roasted diced tomatoes drained

• 1/2 yellow onion diced

• 1 cup chopped kale

• Juice from 1 small lemon

• 1 tsp oregano

• 1 tbsp EVOO

• 1tsp minced garlic

• Nonstick EVOO spray

• 1/2 tsp cumin

• 1/2 tsp garlic powder

• 1/2 tsp paprika

• 1/2 tsp onion powder

Toppings:

• Greek yogurt

• Drizzle of EVOO

• Crumbled feta

• Green olives

• Cilantro

1. preheat oven to 400

2. Line an oven safe dish with foil and spray with nonstick spray

3. Pat dry chickpeas as much as possible and then add to the pan

4. Drizzle with EVOO then sprinkle garlic powder, onion powder, paprika and cumin on top. Shake to mix

5. Cook in oven for about 25 minutes or until they begin to brown. Shake the dish halfway through to mix up. Then set aside

6. Add EVOO to skillet and sauté onions for about 4 minutes.

7. Add mushrooms and cook another 3 minutes

8. Add garlic and cook another 2 minutes.

9. Add diced tomatoes and mix well to combine. Cook for about 4 minutes

10. Then mix in oregano, lemon juice and kale. Cook for another 2-4 minutes until kale begins to wilt and then remove from heat

11. Assemble bowl by putting brown rice in first, top with the tomato mixture and then the chickpeas

12. Add desired toppings