Roasted Chickpea and Veggie Bowl
This Roasted Chickpea and Veggie Bowl is a nutritious and vibrant dish that combines crispy roasted chickpeas with a medley of colorful vegetables, all served over a base of quinoa or rice. Perfect for lunch or dinner, this bowl is packed with protein, fiber, and flavor.
Equipment
- 1 Baking sheet
- 1 Mixing bowl
- 1 Pot for cooking quinoa or rice
- 1 Spoon or spatula
- 1 Measuring cups and spoons
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 bell pepper, diced bell pepper, diced
- 1 zucchini, chopped zucchini, chopped
- 1 red onion, sliced red onion, sliced
- 2 cups cooked quinoa or brown rice Cook according to package instructions.
- to garnish fresh parsley, chopped fresh parsley, chopped For garnish.
- to serve lemon wedges lemon wedges For serving.
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the drained chickpeas, olive oil, paprika, garlic powder, cumin, salt, and black pepper. Toss until the chickpeas are well-coated.
- Spread the seasoned chickpeas on the prepared baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes or until crispy, stirring halfway through for even cooking.
- While the chickpeas are roasting, prepare the vegetables. In the same mixing bowl, combine the diced bell pepper, chopped zucchini, and sliced red onion. Drizzle with a bit of olive oil, salt, and pepper, and toss to coat.
- In a separate pot, cook the quinoa or rice according to package instructions.
- After the chickpeas have roasted for 20-25 minutes, remove them from the oven and set aside. Add the mixed vegetables to the oven and roast for an additional 10-15 minutes, until they are tender and slightly caramelized.
- To assemble the bowls, divide the cooked quinoa or rice among four serving dishes. Top each bowl with the roasted chickpeas and vegetables. Garnish with fresh parsley and serve with lemon wedges on the side.
Notes
Feel free to customize this bowl by adding other seasonal vegetables or your favorite sauces.
You can make this dish ahead of time; simply reheat it in the oven before serving for the best texture.