Description
Savor the vibrant flavors of our Roasted Vegetable and Chickpea Bowl, where tender roasted veggies meet earthy chickpeas, all brought together with a zesty lemon dressing. Perfect for any occasion, this nourishing dish is visually stunning and packed with nutrients. Whether you’re enjoying a quiet night in or hosting a gathering, this bowl promises to elevate your meal experience with its delightful textures and colors.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced into coins
- 1 red onion, cut into wedges
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and chop the bell peppers, zucchini, and red onion into bite-sized pieces.
- In a large bowl, combine the chopped vegetables with the drained chickpeas. Drizzle with olive oil and sprinkle with garlic powder, cumin, paprika, salt, and pepper. Toss until well coated.
- Line a baking sheet with parchment paper and spread the veggie-chickpea mixture evenly on it.
- Roast in the preheated oven for about 25-30 minutes or until golden brown and fragrant.
- Drizzle fresh lemon juice over the roasted mixture and sprinkle with chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 350
- Sugar: 6g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg