An easy, vegan chickpea salad flavoured with lots of fresh herbs
If you have been following Mia Kouppa for a while, or even for a little bit of time (Welcome!), you may have realized a few things. Feta should always be Greek (as should olive oil), fresh bread usually goes beautifully with just about any meal, and if you have a well stocked Greek pantry, you can make thousands of recipes (this is only a slight exaggeration) . You may have also noticed that we are firm believers that beans should never come from a can. But never is a really big word.
An oven baked vegan version of Greek youvetsi recipe with chickpeas and orzo
Our parents always managed to put filling and delicious food on the table, whether they were rushed, tired, or simply not in the mood to cook (rare, but it did sometimes happen). Youvetsi (sometimes called Giouvesti) was the perfect solution to any of these situations. A baked dish of orzo, tomato sauce and protein, this is a relatively quick, and incredibly easy way to feed a family.
When our parents needed something quicker than quick, and easier than easy, they turned to preparing youvetsi this way. Unlike the more typical versions which include meat, like lamb or chicken, this recipe is made with chickpeas. By turning to legumes, this youvetsi is perfect for meatless Mondays, during lent, or when you simply want a vegetarian (actually, vegan) option.