Savory Harissa Chickpea Bowl (Printable Version)

Protein-packed bowl with crispy harissa chickpeas, roasted vegetables, and tangy yogurt sauce for a satisfying Mediterranean breakfast.

# What You'll Need:

→ Spiced Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 tablespoon harissa paste
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon smoked paprika
06 - Salt and black pepper, to taste

→ Roasted Vegetables

07 - 1 cup cherry tomatoes, halved
08 - 1 small zucchini, diced
09 - 1 small red onion, sliced
10 - 1 tablespoon olive oil
11 - Salt and black pepper, to taste

→ Yogurt Sauce

12 - 1/2 cup plain Greek yogurt
13 - 1 tablespoon lemon juice
14 - 1 tablespoon fresh cilantro or parsley, chopped
15 - Pinch of salt

→ Toppings

16 - 2 large eggs, poached or fried
17 - 1 avocado, sliced
18 - 2 tablespoons feta cheese, crumbled
19 - Fresh herbs (parsley, cilantro, or mint), for garnish
20 - Toasted pumpkin or sunflower seeds

# How To Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss chickpeas with olive oil, harissa paste, cumin, smoked paprika, salt, and pepper. Spread on one side of the baking sheet.
03 - Toss cherry tomatoes, zucchini, and red onion with olive oil, salt, and pepper. Arrange on the opposite side of the baking sheet.
04 - Roast for 20–25 minutes, stirring halfway through, until chickpeas are crispy and vegetables are tender and caramelized.
05 - Mix Greek yogurt, lemon juice, chopped herbs, and salt in a small bowl until smooth.
06 - Prepare eggs by poaching or frying until desired doneness.
07 - Divide roasted chickpeas and vegetables between two bowls. Top with avocado, eggs, yogurt sauce, feta, fresh herbs, and toasted seeds.
08 - Serve immediately with extra harissa or lemon wedges if desired.

# Expert Advice:

01 -
  • The harissa brings this warm, complex heat that wakes up your palate without overwhelming it.
  • Everything roasts on one sheet pan, which means minimal cleanup and maximum flavor.
02 -
  • Dry those chickpeas thoroughly after rinsing because excess moisture is the enemy of crispiness.
  • Taste your harissa first since brands vary wildly in heat level and you want warmth not pain.
03 -
  • Let the chickpeas sit undisturbed for the first ten minutes of roasting so they develop a proper crust before you stir them.
  • Warm your bowls slightly before assembling because cold plates steal heat from perfectly roasted vegetables.

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