- Base: multigrain blend, rice, quinoa, couscous, greens, etc. - choose gluten free as needed
- 1 can chickpeas, drained and patted dry
- ½ red bell pepper, cored and diced
- 1 pinch sea salt
- 2 tablespoon olive oil, divided
- 1 medium head cauliflower, cored and cut into bite-sized pieces
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon cayenne pepper
- 8 ounces mixed cherry tomatoes, halved as needed
- 1 cucumber, halved lengthwise and sliced
- ½ yellow bell pepper, cored and sliced into strips
- 4 oz. pitted kalamata olives
- 4 oz. crumbled feta cheese - omit as needed
- To serve: Drizzle of creamy dressing (I used cucumber ranch - omit or opt for dairy free as needed) and pan-toasted pita wedges - choose gluten free as needed
Choose the base you desire and place in the bottom of 4 serving bowls. This is an excellent way to use leftovers or work unusual greens into your diet.
Drain the chickpeas from the can and pat dry. Add them and the bell pepper to a mixing bowl; season with sea salt and 1 tablespoon of olive oil.
Roast the chickpeas and pepper in an air fryer at 400°F for 8-10 minutes or until the chickpeas are golden brown and crispy. Give the air fryer basket a shake if required during cooking. Remove from the air fryer and nestle into the serving bowls with the base in equal amounts.
While the chickpeas and pepper are roasting, cut the cauliflower into florets. Place them in the same mixing bowl you used for the chickpeas and pepper and toss with the garlic powder, onion powder, salt, cayenne pepper, and the remaining 1 tablespoon of olive oil until well coated.
After the chickpeas and pepper are done and out of the air fryer, roast the seasoned cauliflower florets in an air fryer at 400°F for 10-15 minutes or until fork tender and lightly brown. Flip the cauliflower florets at the halfway mark. When they are done, nestle them in the serving bowls with the base in equal amounts.
Divide the cherry tomatoes, cucumber, yellow bell pepper, kalamata olives, and feta cheese equally among the bowls and serve with pan-toasted pita wedges tucked into the bowls and drizzled lightly with the creamy dressing of your choice.
- Yields: 4 servings
- Preparation Time: 30 minutes