Spicy Chickpea Power Bowls with Tzatziki

Spicy chickpea power bowls come together in just 30 minutes and make a great staple healthy weeknight meatless meal. A simple tzatziki sauce pulls everything together and pistachios add unexpected crunch.

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian


  • 1 cup orzo pasta
  • 1 Tbsp olive oil
  • 14.5 oz can chickpeas, drained/rinsed
  • 1/2 tsp granulated garlic
  • 1/4 tsp salt
  • pinch of cayenne pepper
  • 1 cup full-fat plain yogurt (I used siggi’s 4%)
  • 1/4 cup fresh dill, chopped
  • 1/4 English cucumber, peeled and grated
  • 1/2 lemon, juiced
  • 1 clove garlic, minced
  • 1 cup grape tomatoes, halved
  • 1/2 English cucumber, thinly sliced
  • 2/3 cup feta cheese crumbles
  • 1/2 cup pistachios, shelled and chopped


  1. Cook orzo per package directions. Drain and rinse with cold water to stop cooking process, then set aside.
  2. Meanwhile, make your spicy chickpeas: Heat olive oil in a skillet over medium-high heat and add chickpeas, granulated garlic, salt and cayenne pepper. Toss occasionally and cook until browned (about 5-7 minutes). Remove from heat and set aside.
  3. While pasta and chickpeas cook, make tzatziki sauce: add yogurt through minced garlic to a small mixing bowl and stir until well combined. Season with salt and pepper to taste.
  4. To assemble: add cooked orzo, chickpeas, tzatziki sauce and all remaining ingredients to bowls and garnish with additional dill, and a lemon slice.



  • Additional optional toppings: red pepper flakes and/or harissa paste, kalamata olives, hummus.


Keywords: vegetarian meals, quick dinner recipes, chickpeas, mediterranean recipes