In quarantine, Micah and I have been cooking more. Shoutout, Hello Fresh. It’s inspired me to cook more, and one of my favorite meals is something inspired a bit by their Greek Goddess Bulgar Bowl.
Drain and rinse a can of chickpeas. You can sub your favorite protein, but I’m a garbanzo bean queenFlavor it. Sea salt, black pepper, garlic powder, smoked paprika, chili powder, roasted red pepper flakes, olive oil. Cook your protein on an oiled baking sheet. For chickpeas – 425 degrees, 20 min.While that cooks, chop up veggies. Baby cucumber, shallots, & cherry tomato. Add sea salt directly to them – I’m not sure why but it makes the veggie flavor pop a lil more.Chop dill!Mix veggies, dill, black pepper, and a lil splash of your fave Greek vinaigrette.That’s pretty much it. Placed them in my Clean Lunch’N bento box. Added some pita bread and hummus (with a drizzle of olive oil and some dill fronds). You could add feta to the veggies. You could sub a different protein. You could sub pita for another carb – rice, pearled couscous. Totally up to you. Lunchbox: “Chow time!”
Corinne DeCost 