Grilled Vegetable and Chickpea Platter
- 2 bell peppers
- 1 large red onion
- 2 zucchinis sliced lengthwise into ¼” strips
- olive oil to drizzle
- ½ teaspoon garlic powder
- salt and pepper
- 1 15oz can chickpeas, drained and rinsed
- 8 ounces feta cheese
- 3/4 cup Greek yogurt or cream cheese works well here too, for a more rich flavor
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- red pepper flakes
- optional to serve: warmed (or grilled) bread or pita
Heat a grill or grill pan to 400 to 450 degrees.
Place the veggies in a large bowl, drizzle with olive oil, season with garlic powder, salt, and pepper and toss together well to coat. Set aside.
Make a foil packet and place the chickpeas into the foil packet. Drizzle the chickpeas lightly with olive oil and season with salt and pepper. Fold the packet to close.
Put the seasoned vegetables on a veggie basket or tray and place on the grill along with the packet of chickpeas. Grill for 15-20 minutes, tossing the vegetables every 5-10 minutes.
While vegetables and chickpeas cook, prepare the feta. In a food processor, put the feta cheese (crumble), Greek yogurt, garlic powder, thyme, oregano, and season with salt and pepper. Process until smooth. Transfer to a bowl, sprinkle with red pepper flakes and drizzle with a little olive oil, if desired.
Once veggies and chickpeas are done grilling, transfer the chickpeas to a bowl. On a platter, place the vegetables with the chickpeas and the feta. Serve with bread or pita.