Roasted Chickpea and Veggie Bowl
Experience a burst of flavor with this Roasted Chickpea and Veggie Bowl, packed with crispy chickpeas and vibrant veggies. In just 30 minutes, you can create a healthy, satisfying meal that’s perfect for lunch or dinner. This customizable dish is not only nutritious but also a delight to the senses, making it ideal for meal prep or family gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 cans (15 oz each) canned chickpeas, rinsed and drained
- 1 cup mixed bell peppers, chopped
- 1 medium zucchini, sliced into rounds
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rinse the chickpeas under cold water and pat dry.
- Chop bell peppers and zucchini into bite-sized pieces. Spread them evenly on the baking sheet with chickpeas.
- Drizzle olive oil over the mixture, then sprinkle garlic powder, paprika, salt, and pepper. Toss gently to coat.
- Roast in the oven for 20-25 minutes until golden brown and crispy.
- Serve hot; enjoy as is or top with avocado or tahini sauce.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 410
- Sugar: 7g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 16g
- Cholesterol: 0mg