Ingredients:

  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 cups mixed greens (about 115g), such as spinach, romaine, or arugula
  • 1 cup cherry tomatoes, halved (about 170g)
  • ½ cup cucumber, diced (about 75g)
  • ½ cup red onion, thinly sliced (about 75g)
  • ½ cup Kalamata olives, pitted and halved (about 75g)
  • 4 ounces (115g) feta cheese, crumbled
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice, fresh
  • 1 tablespoon red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup (225g) ricotta cheese, whole milk or part skim
  • 2 tablespoons honey
  • 1 tablespoon lemon juice, fresh
  • 1 teaspoon lemon zest

Instructions:

  1. Preheat oven to 400°F (200°C). Toss drained and rinsed chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet.
  2. Roast for 20-25 minutes, or until crispy and golden brown.
  3. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, oregano, basil, salt, and pepper.
  4. Divide mixed greens between two bowls. Top with cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
  5. Add the roasted chickpeas to each bowl.
  6. Drizzle the vinaigrette over each bowl.
  7. In a small bowl, combine ricotta cheese, honey, lemon juice, and lemon zest. Mix until smooth and creamy.
  8. Top each Power Bowl with a dollop of Honey-Lemon Ricotta. Serve immediately.