Description
A delightful and nutritious bowl filled with roasted chickpeas and veggies, perfect for meal prep.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bell pepper, diced
- 1 zucchini, chopped
- 1 red onion, sliced
- 2 cups cooked quinoa or brown rice
- Fresh parsley, chopped (For garnish)
- Lemon wedges (For serving)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Combine the drained chickpeas, olive oil, paprika, garlic powder, cumin, salt, and black pepper in a mixing bowl. Toss until well-coated.
- Spread the seasoned chickpeas on the prepared baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through.
- Prepare the vegetables by combining bell pepper, zucchini, and red onion in the same bowl. Drizzle with olive oil, salt, and pepper and toss to coat.
- Cook the quinoa or rice according to package instructions.
- Add the mixed vegetables to the oven and roast for an additional 10-15 minutes until tender and slightly caramelized.
- Assemble the bowls by dividing the cooked quinoa or rice among four serving dishes. Top each bowl with roasted chickpeas and vegetables. Garnish with fresh parsley and serve with lemon wedges.
Notes
Great for meal prep; store leftovers in airtight containers for 3-4 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg