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Roasted Chickpea and Vegetable Medley with Herbed Yogurt Recipe

Roasted Chickpea and Vegetable Medley with Herbed Yogurt recipe

Stashcook

This is a yummy dish with chickpeas, colorful veggies, and creamy herbed yogurt. We roast everything and serve it with soft pita bread. It's a fun meal that tastes like the sunny Mediterranean!

Ingredients

60 ml olive oil
1 x (200 g) pkg crumbled goat cheese
2 x (425 g) cans garbanzo beans (chickpeas)
680 g cherry tomatoes
3 yellow bell peppers
1 large red onion
180 ml herbed Greek yogurt
4 pita breads
5 g smoked paprika
5 g garlic powder
5 g cumin
Salt to taste

Method

1
Preheat oven to 230°C (450°F).
2
Drain and rinse chickpeas, then transfer to a large baking sheet.
3
Wash and dry cherry tomatoes, add to the baking sheet with chickpeas.
4
Wash, dry, and remove seeds from yellow bell peppers; slice into ½-inch thick strips and add to the baking sheet.
5
Peel, halve, and thinly slice the red onion lengthwise. Add to the baking sheet.
6
Drizzle olive oil over the vegetables and chickpeas, then season with smoked paprika, garlic powder, cumin, and salt. Toss to combine and spread out in an even layer.
7
Roast in the preheated oven until veggies are tender and tomatoes start to burst, about 20-25 minutes.
8
While the veggies are roasting, arrange pita breads on another baking sheet. Bake until warm and slightly crispy, about 5 minutes. Remove from oven and cut into wedges.
9
Remove the roasted chickpeas and veggies from the oven. Sprinkle with goat cheese and toss to combine.
10
Serve the roasted chickpea and vegetable medley with pita wedges and a dollop of herbed Greek yogurt on the side.

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