Crispy Chickpea & Butternut Squash Bowl with WhippedFeta and Hot Honey

Ingredients

For the Crispy Chickpeas

1 can chickpeas, drained and dried

2 tablespoons olive oil

1 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

For the Roasted Butternut Squash

2 cups butternut squash, cubed

2 tablespoons olive oil

1/2 teaspoon cinnamon (optional)

1/2 teaspoon paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

For the Whipped Feta

4 oz feta cheese

1/3 cup Greek yogurt

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon lemon zest

2 cloves garlic

2–3 tablespoons water (to thin if needed)

Pinch of salt

For the Hot Honey

2 tablespoons honey

1 teaspoon hot sauce (adjust to taste)

Pinch of chili flakes

For the Bowl Assembly

1 cup cooked quinoa or rice

1/2 cup arugula or spinach

Fresh parsley, chopped

Directions

Preheat oven to 200°C (400°F) and line a baking tray.

Toss chickpeas with olive oil, paprika, cumin, garlic

powder, salt, and pepper. Spread on half the tray.

Toss butternut squash with olive oil, cinnamon (if using),

paprika, salt, and pepper. Spread on the other half.

Roast for 25–30 minutes until squash is tender and

chickpeas are crispy.

In a blender or bowl, combine feta, Greek yogurt, olive oil,

lemon juice, lemon zest, garlic, water, and salt. Blend

until smooth and creamy.

Mix honey with hot sauce and chili flakes to make hot

honey.

Assemble bowls with quinoa or rice base, then add

arugula, roasted chickpeas, and squash.

Drizzle generously with whipped feta and hot honey.

Garnish with fresh parsley.

Serve warm.

Nutritional Information (Per Serving Approx.)