Description
A vibrant and satisfying Roasted Veg & Chickpea Bowl bursting with colorful roasted vegetables, tender chickpeas, and a zesty lemon dressing.
Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed and drained (or 1.5 cups cooked chickpeas)
- Optional: 1 cup cooked quinoa or rice
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 2 carrots, chopped
- 1 medium red onion, chopped
- 3 tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ¼ tsp chili powder (optional)
- Juice of 1 lemon (about 2 tbsp)
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped, for garnish
Instructions
- Preheat your oven to 425°F (220°C). Chop all vegetables into uniform bite-sized pieces. Rinse and drain the canned chickpeas thoroughly. In a large bowl, toss the veggies and chickpeas with 2 tbsp olive oil, minced garlic, smoked paprika, cumin, chili powder, salt, and pepper until evenly coated.
- Spread the coated veggies and chickpeas in a single layer on a large baking sheet lined with parchment paper. Roast for 25 to 30 minutes, stirring halfway through to ensure even caramelization. Vegetables should be golden and slightly charred, and chickpeas crispy on the outside but tender inside.
- While roasting, cook quinoa or rice according to package instructions if using. In a small bowl, whisk together lemon juice, remaining 1 tbsp olive oil, salt, pepper, and optionally a bit of minced garlic or Dijon mustard to create a zesty dressing.
- Once roasted and slightly cooled, layer the vegetables and chickpeas over the grains (if using). Drizzle with the lemon dressing and top with freshly chopped parsley or cilantro. Toss gently or serve layered for a colorful presentation.
Notes
- This bowl is perfect for meal prep and can be stored in the refrigerator for up to 3 days.
- Feel free to customize the vegetables based on your preference or what you have on hand.
- This recipe can be made vegan by ensuring all ingredients are plant-based.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Roasted Veg Chickpea Bowl