McCormick® Chickpea Buddha Bowl Recipe

Make the spiced chickpeas: Preheat the oven to 400 degrees F.

In a large bowl, combine the chickpeas, olive oil, McCormick® Himalayan Pink Salt with Black Pepper and Garlic, paprika, cumin and coriander, and toss to coat.

Spread the chickpeas on a nonstick baking sheet and bake until crispy, about 20 minutes.

Make the garlic herb rice: Add the rice, salt, garlic paste, cilantro, and parsley to a medium pot. Add water and cook the rice according to the package instructions.

Make the stewed greens: In a large, high-walled skillet, heat the olive oil over medium heat. Add the shallots and cook for about 10 minutes, until soft and translucent.

Put the garlic paste, and cook until fragrant, about 1 minute. Add the greens, vegetable stock, and McCormick® Himalayan Pink Salt with Black Pepper and Garlic, and gently stir to combine.

Cover and cook, stirring occasionally, until the greens are wilted and soft, 5 to 7 minutes. Remove the pan from the heat, leaving the lid on to keep warm.

To make the garlic black pepper yogurt, In a medium bowl, whisk together the yogurt, garlic paste, salt, and pepper.

Add a splash of water at a time and whisk to incorporate until the yogurt sauce is thin enough to drizzle. Season with more salt and pepper to taste.

Divide the rice evenly between 4 bowls.

Top with the stewed greens, chickpeas, feta cheese, radish, and pickled red onions. Drizzle the yogurt sauce over each bowl, then garnish with parsley and cilantro. Serve immediately.

Enjoy!