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Roasted Veggie and Chickpea Bowl

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Indulge in a colorful Roasted Veggie and Chickpea Bowl, a delightful fusion of crispy roasted vegetables and protein-rich chickpeas. This dish is not only visually appealing but also bursting with flavors, making it perfect for busy weeknights or to impress guests. Tossed in a zesty dressing, this nutritious bowl is easily customizable to fit your pantry staples. Enjoy a healthy, satisfying meal that’s ready in under an hour!

Ingredients

Scale
  • 1 can chickpeas (15 oz), drained and rinsed
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, sliced into half-moons
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • Salt and pepper to taste
  • Juice of 1 lemon
  • Fresh parsley or cilantro for garnish

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a large mixing bowl, combine chopped bell peppers, zucchini, red onion, and drained chickpeas.
  3. Drizzle olive oil over the mixture and sprinkle with cumin, paprika, salt, and pepper. Toss until evenly coated.
  4. Spread the mixture on a baking sheet lined with parchment paper. Roast for 25-30 minutes until golden brown and tender.
  5. Transfer roasted veggies and chickpeas back into the mixing bowl. Squeeze fresh lemon juice over the top and toss to combine.
  6. Serve warm in bowls or plates, garnished with fresh herbs.

Nutrition

Keywords: For variation, try using seasonal vegetables like carrots or broccoli. Add black beans or quinoa for extra protein. Store leftovers in an airtight container in the fridge for up to three days; reheat in the microwave or skillet.

Find it online: https://onedaycooking.com/delightful-roasted-veggie-and-chickpea-bowl-recipe/