Now that I have a bunch of chickpeas to use up, I’m making another dish that uses them. Last week’s recipe was a bust. One of the other things I forgot to mention is that they may have failed due to using sugar substitutes. Macrons are so finicky.

Note for next week. I will be travelling. I will do a repost of an older posting. Many of you may not have been around since the beginning, so this will be new to you.

I am starting with a recipe from Bon Appetit for Warm Chickpea Bowls With Lemony Yogurt. I picked this recipe because it was simple. I won’t have much time to make it because I am getting ready for travel. This one will be easy to fix because it only needs a dairy swap and a few edits to lower the calories a bit. I’m excited for a dish with plenty of protein and it’s plant-based.

Here are the original stats:

Here’s what I changed:

• I deleted the added salt to reduce the sodium.
• I replaced the canned chickpeas with a low sodium variety to reduce the sodium.
• I replaced the Greek yogurt with a dairy free variety to remove the dairy.
• I added butternut squash to increase the vitamin A.
• I increased the servings from 2 to 4 to lower the calories.

Here are the final stats:

Here is the final recipe:

Warm Chickpea Bowls With Lemony Yogurt

Serves 4

• 1 garlic clove, finely grated
• 1½ tsp. ground coriander
• 1½ tsp. ground cumin
• 3 Tbsp. extra-virgin olive oil, plus more for drizzling
• ½ medium head of cauliflower (about ¾ lb.), broken into large florets, sliced ¼” thick
• 1/2 lb butternut squash, peeled, deseeded and cut into 1 inch cubes
• 1 15-oz. can low sodium chickpeas, rinsed
• Freshly ground pepper
• ¾ cup dairy free plain yogurt
• 4 Tbsp. fresh lemon juice, divided
• 1 medium fennel bulb, halved lengthwise, very thinly sliced crosswise (See note below if you can’t find this)
• 1 small chile (such as serrano, Fresno, or jalapeño; optional), thinly sliced
• 1 cup very coarsely chopped parsley
• 1 Tbsp. toasted sesame seeds

1. Preheat oven to 400°. Mix garlic, coriander, cumin, and 3 Tbsp. oil in a large bowl. Add cauliflower, chickpeas and squash; season with pepper. Toss to coat.
2. Transfer cauliflower mixture to a parchment-lined rimmed baking sheet. Wipe out bowl; reserve. Bake, tossing halfway through, until chickpeas, cauliflower and squash are golden brown and cauliflower is tender, 18–22 minutes.
3. Meanwhile, mix yogurt, 1 Tbsp. lemon juice in a small bowl.
4. Toss fennel, chile (if using), parsley, sesame seeds, and remaining 3 Tbsp. lemon juice in reserved bowl.
5. Spread yogurt mixture in serving bowls. Top with spiced chickpea mixture. Scatter fennel salad over, then drizzle with oil.

NOTE: if you cannot find a fennel bulb, you can use a small head of red cabbage and a tablespoon of fennel seeds for the same effect.