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

Greek Roasted Chickpeas with Tofu Feta and Freekeh

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
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 2 people
Author Stephanie McKercher, RDN


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


  • 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


  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 1/2 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.