Hearty Spiced Chickpea & Labneh Lunch Bowl
Elevate your midday meal with this vibrant and satisfying lunch bowl. Crispy, warmly spiced chickpeas are paired with cool, tangy labneh and a medley of fresh herbs, creating a delightful interplay of textures and flavors that will keep you feeling full and focused.
Let's cook.
Preheat your oven to 400 degrees Fahrenheit.
Toss the dried chickpeas with olive oil, cumin, and smoked paprika on a large rimmed baking sheet.
Roast the chickpeas for 15 to 20 minutes until they are golden and crunchy.
Spread a generous base of cold labneh onto the bottom of two individual serving bowls.
Spoon the warm, roasted chickpeas over the labneh.
Drizzle the fresh lemon juice over the top of the bowls.
Garnish each bowl with the chopped fresh parsley and toasted pine nuts before serving.
About This Recipe
Big flavor.✦
Chef's Tips
Easy Substitutions
Storage & Reheating
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