Roasted Chickpea and Veggie Bowl
This Roasted Chickpea and Veggie Bowl is a nutritious and satisfying meal packed with flavors and textures. The roasted chickpeas add a delightful crunch, while the fresh veggies provide a refreshing contrast. Perfect for a quick lunch or dinner!
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 large pot or saucepan
- 1 cutting board
Ingredients
- 1 can (15 oz) chickpeas drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- to taste salt
- to taste pepper
- 1 red bell pepper chopped
- 1 zucchini chopped
- 1 cup cherry tomatoes halved
- 1 cup spinach leaves
- 1 avocado sliced
- 1 lemon juiced
- to taste fresh parsley chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the drained chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Toss well to coat.
- Spread the seasoned chickpeas evenly on a baking sheet and roast in the preheated oven for about 20-25 minutes, or until golden and crispy, stirring halfway through.
- While the chickpeas are roasting, prepare the vegetables. In a large pot or saucepan, heat a small amount of olive oil over medium heat. Add the chopped red bell pepper and zucchini, sauté for about 5-7 minutes until slightly tender.
- Add the halved cherry tomatoes and spinach to the pot, cooking for an additional 2-3 minutes until the spinach wilts.
- Once the chickpeas are ready, remove them from the oven and combine them with the sautéed vegetables. Drizzle with lemon juice and toss to combine.
- Serve the roasted chickpea and veggie mix in bowls, topping each with slices of avocado and a sprinkle of fresh parsley.
Notes
Feel free to add any other vegetables you like, such as broccoli or carrots.
This recipe is easily customizable; adjust the spices according to your taste preferences.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.