Roasted Chickpea and Veggie Bowl
This Roasted Chickpea and Veggie Bowl is a nutritious and satisfying meal packed with fiber and protein. It's a delightful combination of crispy chickpeas, roasted vegetables, and a zesty dressing, perfect for lunch or dinner.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 cutting board
- 1 measuring cups and spoons
- 1 whisk or fork
- 4 serving bowls
Ingredients
- 2 15-ounce cans chickpeas drained and rinsed
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 medium zucchini diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 red onion diced
- 4 cups spinach
- 1 lemon juice
- 1 teaspoon Dijon mustard optional
- 1 tablespoon fresh parsley chopped, for garnish
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, smoked paprika, garlic powder, sea salt, and black pepper. Toss until chickpeas are well-coated.
- Spread the chickpeas evenly on the prepared baking sheet and roast in the oven for 20 minutes, stirring halfway through, until they are crispy and golden.
- While the chickpeas are roasting, prepare the vegetables. In the same mixing bowl, combine the diced zucchini, red bell pepper, yellow bell pepper, and red onion. Drizzle with olive oil and season with salt and pepper. Toss to combine.
- After the chickpeas have roasted for 10 minutes, add the seasoned vegetables to the baking sheet. Continue roasting everything for an additional 15 minutes, until the veggies are tender and slightly caramelized.
- In a small bowl, whisk together the lemon juice, Dijon mustard (if using), a pinch of salt, and pepper to make the dressing.
- To assemble the bowls, start with a base of fresh spinach. Top with the roasted chickpeas and veggies, and drizzle with the lemon dressing.
- Garnish with fresh chopped parsley before serving.
Notes
Feel free to add other vegetables such as sweet potatoes, carrots, or broccoli based on your preference.
To make this recipe vegan, simply skip the Dijon mustard, or use a vegan alternative.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.