ROASTED CHICKPEA BOWL WITH FETA, ARUGULA & CASTELVETRANO OLIVE TAPENADE

Summer can be best described as me chasing the remains of my fridge.  I'm constantly at the market overbuying, planning one too many food projects & ending up with a long list of produce on the brink of losing its luster.  This is an ongoing plight for me ( & one I don't particularly mind). With all the amazing things in season right now, I simply can't get enough.

My method of late is just throwing everything over some kind of green.  Much like a hippie bowl, but a little lighter and more salad-y (and perfect for warmer weather).  I love these hearty salads with a quick pesto or tapenade, which luckily is also an amazing way to use those almost-too-wilted herbs.  Remember, with a bowl, literally anything goes.  

ROASTED CHICKPEA BOWL WITH FETA, ARUGULA & CASTELVETRANO OLIVE TAPENADE (Serves 2-4) Gluten-free

  • 2 (15-ounce) cans chickpeas, drained & rinsed
  • 2 teaspoons red harissa seasoning
  • 1/3 cup + 3 tablespoons olive oil, divided
  • 8 oz. castelvetrano olives (+ 1 tablespoon olive brine)
  • 2 lemons, divided
  • 2 white anchovy filets (or 4 regular anchovy filets)
  • 3 garlic cloves, roughly chopped
  • 1 tablespoons capers
  • 1 small handful fresh basil
  • 1 teaspoon flaky sea salt
  • 2 large handfuls baby arugula
  • 6 oz. cherry tomatoes, halved
  • 1 small red onion, shaved
  • 3 oz. feta, crumbled
  • Freshly ground pepper, to taste
  • Sea salt, to taste

Preheat oven to 400 degrees.  Make sure to dry chickpeas well, then add them to a baking sheet.  Drizzle with olive oil (about 2 tablespoons) and sprinkle harissa spice over top.  Season with sea salt and freshly ground pepper, to taste, then use your hands to coat chickpeas well.

Roast chickpeas for 40-50 minutes or until browned and crispy.  

In the meantime, pit your olives.  Using a shot glass or the palm of your hand, press firmly down on each olive to crush in half.  The pit should be easily removed after this.  Continue pitting until all olives are done.

Add olives to a food processor with theolive brine, juice & zest of one lemon, anchovy, garlic, capers, basil, flaky sea salt, cracked black pepper (to taste) and 1/3 cup extra virgin olive oil.  Pulse until well combined & your desired consistency.  Set aside.

In a large serving bowl, add baby arugula, cherry tomatoes, and red onion.  Toss with the juice of one lemon & a drizzle of olive oil.  Add the roasted chickpeas and toss well to combine.  Top with a few dollops of olive tapenade and crumbled feta.  Enjoy immediately.

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