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Delicious Roasted Chickpea and Veggie Bowl garnished for a healthy meal.

Roasted Chickpea and Veggie Bowl

A delicious and healthy bowl featuring crispy roasted chickpeas and fresh seasonal vegetables, perfect for a nutritious meal or meal prep.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Vegan, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the roasted chickpeas
  • 2 cups cooked chickpeas Can use canned chickpeas; drain and rinse them well.
  • 1 tablespoon olive oil For roasting the chickpeas.
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • salt to taste salt
For the veggie bowl
  • 2 cups mixed seasonal vegetables e.g., bell peppers, zucchini, carrots.
For serving (optional)
  • 2 tablespoons tahini For drizzling.
  • 1 lemon lemon juice Squeeze over the bowl.
  • 1/2 cup feta cheese Optional topping.
  • 1 avocado sliced avocado Optional topping.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Drain and rinse the chickpeas thoroughly. Pat them dry with a clean towel.
  3. In a mixing bowl, toss the chickpeas with olive oil, paprika, garlic powder, and salt until evenly coated.
Cooking
  1. Spread the chickpeas in a single layer on a baking sheet and roast for about 25 minutes, flipping them halfway through, until they are crispy.
  2. While the chickpeas are roasting, chop your seasonal vegetables into bite-sized pieces.
Assembly
  1. Once the chickpeas are done roasting, remove them from the oven.
  2. In a serving bowl, layer the roasted chickpeas and mixed vegetables.
  3. Drizzle with tahini, lemon juice, and sprinkle with feta cheese and avocado if desired.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to regain crispness. This recipe is already vegan, but feel free to customize toppings and sauces.