Why I Can't Stop Eating This: Roasted Vegetables & Chickpeas with a Red Pepper Feta Dip !

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a similar tangy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and works well for roasting.

Cut 250 gm of cauliflower into medium-sized pieces.

Cut 250 gm of potatoes into medium-sized pieces.

Mix the potatoes and cauliflower in a bowl.

Add 2 Tbsp of cooking oil to the bowl.

Add 1 ½ cup of cooked chickpeas to the bowl.

Add ½ Tbsp onion powder, ½ Tbsp garlic powder, 1 Tbsp smoked paprika, ½ Tbsp dry rosemary, ½ Tbsp dry thyme, and salt to taste to the bowl.

Mix everything well.

Prepare all the veggies with chickpeas in a baking tray.

Bake it for 40 minutes at 360°C, flipping the veggies after a few minutes.

Cut one red pepper into big slices and place it in a baking tray.

Cover the red pepper with cooking oil on both sides.

Bake the red pepper for 35 minutes at 360°C.

You can also use pre-purchased roasted red pepper from a jar.

Take 2 slices of the roasted red pepper aside and remove all the skin from them.

Add all remaining roasted red pepper slices into a food processor.

Add 1 Cup of Greek yogurt, 100 gm of feta cheese, ¼ Tbsp salt, ¼ Tbsp black pepper, and ½ Tbsp maple syrup to the food processor.

Blend the mix smoothly.

Mix finely chopped roasted red pepper from before and ¼ Cup of finely chopped walnuts for garnishing.

Garnish the bowl with the walnut mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens