Description
This Roasted Chickpea & Veggie Bowl is a nutritious, flavorful dish perfect for a quick lunch or a light dinner. Crispy chickpeas, roasted veggies, and optional feta cheese create a balanced, wholesome meal. Whether you’re meal prepping or enjoying it fresh, this dish is versatile, satisfying, and packed with fiber and plant-based protein.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cherry tomatoes, halved
- 1 cup diced bell peppers (any color)
- 1 cup diced zucchini
- 1 tbsp balsamic vinegar
- 1/2 cup crumbled feta cheese (optional)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until well coated. Spread them out in a single layer on the prepared baking sheet.
- Roast the chickpeas in the preheated oven for 20-25 minutes, or until crispy and golden brown, stirring halfway through.
- While the chickpeas are roasting, toss the cherry tomatoes, bell peppers, and zucchini with balsamic vinegar. Spread them out on a separate baking sheet.
- Roast the veggies in the oven for 15-20 minutes, or until tender and slightly charred.
- To assemble the bowls, divide the roasted chickpeas and veggies among serving bowls. Top with crumbled feta cheese and fresh parsley.
- Serve warm and enjoy!
Notes
- This roasted chickpea and veggie bowl is perfect for meal prep and can be enjoyed warm or cold.
- For added flavor, try drizzling with your favorite dressing or a squeeze of lemon juice.
- You can swap out the veggies for any of your favorites like sweet potatoes or broccoli.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
