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Roasted Chickpea and Vegetable Medley with Herbed Yogurt Recipe

Roasted Chickpea and Vegetable Medley with Herbed Yogurt recipe


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!


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


Preheat oven to 230°C (450°F).
Drain and rinse chickpeas, then transfer to a large baking sheet.
Wash and dry cherry tomatoes, add to the baking sheet with chickpeas.
Wash, dry, and remove seeds from yellow bell peppers; slice into ½-inch thick strips and add to the baking sheet.
Peel, halve, and thinly slice the red onion lengthwise. Add to the baking sheet.
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.
Roast in the preheated oven until veggies are tender and tomatoes start to burst, about 20-25 minutes.
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.
Remove the roasted chickpeas and veggies from the oven. Sprinkle with goat cheese and toss to combine.
Serve the roasted chickpea and vegetable medley with pita wedges and a dollop of herbed Greek yogurt on the side.

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