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.
Preheat oven to 400 degrees Fahrenheit, and bring 1 ¼ cups water to boil in a small saucepan on stovetop.
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.
Place baking pan in preheated oven and roast chickpeas 22-27 minutes, or until golden brown and crispy.
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.)
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.
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.
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.
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.