Greek-Style Chickpea & Veggie Bowls with Feta & Fregola Sarda Pasta

Greek-Style Chickpea & Veggie Bowls

with Feta & Fregola Sarda Pasta

40 MIN
2 Servings
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    From the Test Kitchen

    These hearty vegetarian bowls get bright flavor from chickpeas cooked with garlic and lemon, plus a dollop of creamy tzatziki served on top. Tangy feta cheese and a duo of marinated cucumber and tomatoes add punchy flavor and exciting texture to the fregola sarda pasta served underneath.
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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      620 Cals (est.)
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    fresh
    ingredients
    Greek-Style Chickpea & Veggie Bowls with Feta & Fregola Sarda Pasta
    Title
    • 1 15.5-Oz Can Chickpeas
    • ⅔ cup Fregola Sarda Pasta
    • 4 oz Grape Tomatoes
    • 1 Persian Cucumber
    • 1 Zucchini
    • 1 Lemon
    • 2 oz Feta Cheese
    • 2 cloves Garlic
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • ¼ tsp Crushed Red Pepper Flakes

    Greek-Style Chickpea & Veggie Bowls

    Prepare the ingredients
    1 Prepare the ingredients

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Drain and rinse the chickpeas. Cut the zucchini into 1/2-inch rounds. Quarter and deseed the lemon. Halve the tomatoes. Halve the cucumber lengthwise, then thinly slice crosswise. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester or the small side of a box grater, finely grate the remaining clove into a paste. In a bowl, combine the halved tomatoes, sliced cucumber, the juice of 2 lemon wedges, up to half the garlic paste (you will have extra), and a drizzle of olive oil. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    2 Cook the pasta

    Meanwhile, place the pasta in a strainer and thoroughly rinse under water to remove any excess starch. Add to the pot of boiling water. Cook, stirring occasionally, 7 to 8 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

    Cook the pasta
    Cook the chickpeas
    3 Cook the chickpeas
    Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas in an even layer. Cook, without stirring, 5 to 7 minutes, or until lightly browned (be careful, as the chickpeas may pop as they cook). Add the chopped garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be (if the pan seems dry, add a drizzle of olive oil). Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat. Carefully add the juice of the remaining lemon wedges. Season with salt and pepper; stir to combine. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.
    4 Cook the zucchini

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds in an even layer; season with salt and pepper. Cook 3 to 4 minutes per side, or until browned and softened. Turn off the heat.

    Cook the zucchini
    Finish the pasta & serve your dish
    5 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the feta (crumbling before adding) and marinated tomatoes and cucumber (including any liquid). Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked zucchini, cooked chickpeas, and tzatziki. Enjoy!

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