Chickpea and Feta Bowl

Name: Chickpea and Feta Bowl
Ingredients: 1 shallot, sliced; 6 small, sweet peppers, de-seeded and sliced; 1 Tbsp. Dr. Cowan’s Garden A2/A2 Ghee; 1 cup chickpeas, spouted and cooked according to package instructions; 1/2 Tbsp. Dr. Cowan’s Garden Pluck All-Purpose Seasoning; pinch Dr. Cowan’s Garden Organic Pepper Salt; 1 tsp. Dr. Cowan’s Garden Organic Carrot Powder; ½ tsp. Dr. Cowan’s Garden Organic Turmeric Powder; 1 tsp. Dr. Cowan’s Garden Wild Ramp Powder; 2 Tbsp. Dr. Cowan’s Garden Raw Probiotic Organic Sauerkraut; 1/4 cup feta cheese, crumbled; 1 tsp. Dr. Cowan’s Garden Organic Olive Paste (optional); 2 sundried tomatoes, diced (optional); 1/4 cup chopped basil or cilantro (optional); 1 ripe avocado, chopped; Sardines or mackerel; Drizzle Dr. Cowan’s Garden Organic Balsamic Vinegar; Drizzle Dr. Cowan’s Garden 1000+ Polyphenol Organic Extra Virgin Olive Oil

Sep 15, 2025

This chickpea bowl is one of my favorite go-to meals. It’s easy to scale up and you can substitute the chickpeas with other ingredients you have on hand, such as lentils or pinto beans for example. You can also add other vegetables if you fancy a more colorful bowl. Finish this recipe by adding a simple protein such as sardines or mackerel, top with balsamic vinegar and olive oil, and it’s ready to serve.

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Chickpea and Feta Bowl

Chickpea and Feta Bowl

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