Spanakopita-Inspired Lemony Chickpea Bowl
Spanakopita-Inspired Lemony Chickpea Bowl layers spinach rice with creamy lemony chickpeas and crispy feta phyllo for a fresh, flavor-packed meal inspired by the classic flavors of Greece.
Ingredients
Spinach Rice
- 1 cup long-grain or basmati rice
- 2 cups vegetable broth or water
- 1 tbsp olive oil
- 2 garlic cloves, minced
- ½ tsp salt
- 3 generous handfuls baby spinach
- Zest of 1 lemon
Creamy Lemony Chickpeas
- 1 tbsp olive oil
- 1 shallot, diced
- 2 garlic cloves, minced
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- ½ tsp oregano (Greek oregano if you have it)
- ¼ tsp salt, adjust as needed
- ¼ tsp pepper, adjust as needed
- ½ cup vegetable broth
- ½ cup plain, unsweetened plant-based yogurt
- 2-3 tbsp fresh lemon juice (about 1-2 lemons)
Feta Phyllo Crunch
- 4 sheets phyllo dough, cut in half widthwise
- Olive oil or melted plant-based butter, for brushing the phyllo
- ¼-⅓ crumbled plant-based feta
- Flaky sea salt and Greek oregano, for topping
Optional Additions to the Bowl
- Pickled onions
- Chopped dill
- Greek tomato and cucumber salad
- Plant-based tzatziki
Instructions
- Cook the Spinach Rice: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the 2 minced garlic cloves and cook for about 30 seconds until fragrant. Stir in the 1 cup long-grain or basmati rice and cook for 1 minute, stirring frequently. Add the 2 cups vegetable broth or water and ½ tsp salt. Bring to a boil, then reduce to a simmer, cover, and cook according to your rice package directions until tender. Once cooked, stir in the 3 generous handfuls baby spinach until wilted, then mix in the zest of 1 lemon. Cover to keep warm.
- Bake the Feta Phyllo Crunch: Preheat the oven to 400°F (204°C). Cut the 4 sheets of phyllo in half widthwise. Lay one half-sheet on a work surface and brush lightly with olive oil or melted plant-based butter. Repeat, stacking all 4 half-sheets and brushing lightly between each layer. Sprinkle the crumbled plant-based feta evenly over the top, then repeat with the remaining 4 half-sheets, again brushing lightly between each layer. Transfer to a baking sheet and lightly sprinkle the top with Greek oregano, flaky sea salt, and a little more crumbled feta. Bake for 8–14 minutes, until golden and crisp. Let cool slightly, then break into large crunchy pieces.
- Cook the Creamy Lemony Chickpeas: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the shallot and cook for 3–4 minutes until softened. Stir in the 2 minced garlic cloves and cook for 30 seconds. Add the chickpeas, ½ tsp oregano, ¼ tsp salt, ¼ tsp black pepper, and ½ cup vegetable broth. Simmer for about 5 minutes. Remove the skillet from the heat, then stir in the ½ cup plant-based yogurt and 2–3 tbsp fresh lemon juice until creamy. Adjust seasoning as needed.Tip: Remove the skillet from the heat before stirring in the yogurt. Adding it over direct heat can cause it to split and create a grainy texture.
- Assemble the Bowls: Divide the spinach rice among three bowls. Spoon the creamy lemony chickpeas into the bowl, then top with the crispy feta phyllo pieces. Finish with any optional toppings like pickled onions, chopped dill, Greek tomato and cucumber salad, or plant-based tzatziki.
Nutrition
Serving: 1 bowl
Tried this recipe?Let us know how it was!