Have you ever been to Greece? yes? Then maybe you can understand why on this windy, rainy January day I made a vegan tzatziki made. Somehow my mood immediately rises when I think of Greece and the incredibly delicious food there. We even had a favorite restaurant on Mykonos that I can recommend with a very clear conscience: Avli tou Thodori Restaurant at Platis Gialos Beach https://www.avlitouthodori.gr/
Chickpea Tzatziki Bowl in 30 minutes
This was the best time of our lives with the most delicious cocktails and many vegan dishes. The boss is almost every evening personally there, the location is gigantic directly on the stand and the atmosphere is great. While the restaurant is not exclusively vegan, it does offer many options.
But now back to cold, rainy Germany and our Greek Tzatziki Chickpea Bowl. This Court I especially love because it brings a fresh touch and reminds of the last summer vacation. The chickpeas are aromatically seasoned and baked to a crisp. Together with the fresh vegetables definitely a taste sensation. 10 ingredients and 30 minutes Time, fits or?
The crispy baked Chickpeas are the absolute highlight. They are just marinated in a little oil and my homemade Shawarma spice marinated and off they go into the oven. In addition to great taste, chickpeas provide a whopping serving of protein (chickpeas are about 25% high-quality, plant-based protein).
Perfectly fits the simple vegan tzatziki that you have made in no time. A little tip on the side: Maybe you don’t necessarily eat the bowl at lunchtime before the next meeting, unless your colleagues also eat a full portion of garlic. Or would you rather have a video conference today? ?
The chickpea tzatziki bowl (30 minutes!) is:
- Quick and simple
I hope that with this recipe I have awakened the Greek goddess or god in you and you have gotten a desire for this heavenly delicious bowl. Now have fun with the re-cooking. As always, I appreciate a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Chickpea Tzatziki Bowl (30 minutes!)
FOR THE CHICKPEAS:
FOR THE BOWL:
- ¾ Cup vegan tzatziki
- 64 g green Kalamata olives
- 150 g Cherry tomatoes quartered
- 300 g Cucumber ~ one snake cucumber, cut into thin slices
- 61 g Carrots (~ one medium carrot) peeled and sliced
TO SERVE optional:
- Fresh parsley
- Vegan naan bread or toast bread
- Lemon Quarter
- Preheat the oven to 190 degrees Celsius (210 degrees Celsius top-bottom heat) and line a baking tray with baking paper.
- Place the washed and patted dry chickpeas in a large mixing bowl. Add oil, shawarma spice mix, maple syrup and salt and mix well. Place chickpeas on baking sheet, place in oven and bake for 20 minutes until crispy.1 tbspn Coconut oil or frying oil, 265 g Chickpeas, 5 g Shawarma spice mix or similar mixture, 15 ml Maple syrup or coconut blossom sugar, ¼ tbspn Sea salt
- Meanwhile, divide the remaining ingredients for the bowl between two plates or bowls. Garnish with the crispy baked chickpeas.¾ Cup vegan tzatziki, 64 g green Kalamata olives, 150 g Cherry tomatoes, 300 g Cucumber, 61 g Carrots (~ one medium carrot)
- Garnish with desired toppings and enjoy!Fresh parsley, Vegan naan bread or toast bread, Lemon Quarter
- Keep leftovers covered in the fridge for 2-3 days. Freeze within 1 month.