Greek Roasted Chickpeas with Tofu Feta & Freekeh

You need these Greek roasted chickpeas with tofu feta in your weeknight rotation!

Life's been a little crazy (in a good way) since we brought home the newest member of our family, little Levon. Our puppy is keeping us busy, and drawing me away from work and my computer screen—always a good thing! I can totally see how hanging out with animals can be so good for your health.

Having a puppy around means I've been staying in most days. There's cuteness overload everywhere (photos in my Instagram Stories!), but it'll also be nice to take little Levon out hiking and exploring in the mountains once he's a bit older.

For now, I'm taking the opportunity to cook more, which I can't be at all mad about, especially since extra time in the kitchen led to these herbaceous Greek roasted chickpeas with tofu feta and freekeh.

I didn't even realize it, but 2018 has been chock-full of Asian-inspired recipes around here so far. You know how sometimes you get those serious cravings that don't go away? It was a delicious phase, but it's passed, and now I'm in the mood for something Mediterranean.

I originally planned on using "regular" dairy feta in this recipe, but also wanted to give a dairy-free alternative for anyone who wanted it. Well, as soon as I tasted the vegan version, I ended up nixing the dairy altogether. Even if you love on cheese, you've got to try this tofu feta! Trust me.

This isn't one of those easy cleanup meals where you'll only need one pot or one pan, but it's worth it. While the chickpeas are roasting and the freekeh is simmering you've got just enough passive minutes to marinate the tofu feta and cook up a batch of spicy, Greek-style greens for dinner in under an hour.

Speaking of freekeh, this was my first time cooking with it! I bought it on a whim, and I'm so glad I did. It's nutty and comforting and really quick and easy to make. You could also swap in quinoa, brown rice, or any other grain you like, but if you haven't gotten down with the freekeh yet, it's definitely worth a try.

Greek roasted chickpeas. Tofu feta. Greens. Freekeh. This is one of those ultra-comforting bowl recipes where each part is delicious alone, but the sum is something even greater. So like I said, you need this Mediterranean recipe in your dinner rotation. Go make it now!

5 from 1 vote

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Greek Roasted Chickpeas with Tofu Feta and Freekeh

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

This comforting Mediterranean main dish needs to be in your weeknight rotation! Greek-seasoned roasted chickpeas served with vegan tofu feta, spicy greens, and freekeh. 

Course: dinner, lunch, Main Course

Cuisine: dairy-free, Greek, Mediterranean, vegan, vegetarian

Servings: 2 people

Author: Stephanie McKercher, RDN

Ingredients

Greek Roasted Chickpeas:

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 tablespoon dry oregano
• 2 teaspoons garlic powder
• 2 teaspoons dry basil
• 1 teaspoon crushed rosemary
• 1 teaspoon dry thyme
• ½ teaspoon ground cinnamon
• Salt and pepper
• 2 tablespoons vegetable oil, such as canola or grapeseed oil

Freekeh:

• ½ cup dry freekeh
• Salt

Tofu Feta:

• 1 block firm tofu drained and pressed (397 grams)
• 3 tablespoons extra virgin olive oil
• 1 teaspoon grated lemon peel
• 1 tablespoon lemon juice (about ½ lemon)
• 1 tablespoon nutritional yeast
• Red pepper flakes
• 1 teaspoon garlic powder
• 1 teaspoon dry oregano
• Salt and pepper

Greek Greens (tsigarelli):

• 2 tablespoons vegetable oil such as canola or grapeseed oil
• ½ cup thinly sliced leek (about ½ leek)
• 1 cup roughly chopped chard with stems (about 2 leaves)
• 1 cup roughly chopped spinach with stems
• 1 green onion, thinly sliced (about ¼ cup)
• ¼ cup fresh parsley
• 2 tablespoons tomato paste
• 1 tablespoon lemon juice (about ½ lemon)
• Salt and pepper

Optional garnish:

• Parsley
• Green onions, chopped
• Red pepper flakes

Instructions

1. Preheat oven to 400 degrees Fahrenheit, and bring 1 ¼ cups water to boil in a small saucepan on stovetop. 

Prepare the chickpeas:

1. Mix chickpeas with oregano, garlic powder, basil, rosemary, thyme, cinnamon, salt, pepper, and oil. Spread on lined baking pan. Set mixing bowl aside for use later in recipe. 

2. Place baking pan in preheated oven and roast chickpeas 22-27 minutes, or until golden brown and crispy. 

In the meantime, prepare the freekeh:

1. Add dry freekeh and salt to boiling water, reduce heat to low-medium, cover and cook 13-18 minutes, or until water is absorbed and freekeh is tender. (Recipe yields about 1 ½ cups cooked grain.)

In the meantime, prepare the tofu feta:

1. Crumble tofu and transfer to same bowl used to mix chickpeas. Stir in olive oil, lemon, nutritional yeast, garlic powder, oregano, and salt and pepper. Set aside to marinate until ready to serve. 

Prepare the greens:

1. Heat oil in a large skillet over medium heat. Add leek and cook 5 minutes, or until softened. Stir in chard, spinach, green onion, parsley, tomato paste, lemon, red pepper flakes, and salt and pepper, and cook 3-5 minutes, or until greens are wilted. 

Assemble and serve:

1. Spoon cooked freekeh onto a serving dish. Stir in cooked greens and roasted chickpeas. Top with tofu feta and garnish with additional parsley, green onions, and red pepper flakes if desired. 

Recipe Notes

Ingredient substitutions and variations: Use goat feta in place of tofu for dairy-containing (non-vegan) variation. Use quinoa or brown rice in place of freekeh for gluten-free variation. 

Storage: Store leftovers in a covered container and refrigerate. Best enjoyed within 2-3 days. 

Meal prep: Prepare chickpeas, grain, and tofu feta up to 2-3 days in advance. Mix with fresh-cooked greens immediately before serving. 

If you try these Greek roasted chickpeas with tofu feta and freekeh, be sure to share a photo and tag me, @gratefulgrazer, on Instagram. I love seeing your creations!

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