Go Back
–+ servings
Flavorful Roasted Chickpea and Veggie Bowl

Flavorful Roasted Chickpea and Veggie Bowl in 30 Minutes

A quick and nutritious Flavorful Roasted Chickpea and Veggie Bowl packed with protein and fiber.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 bowls
Course: Lunch
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Chickpeas and Veggies
  • 1 can Canned Chickpeas Rinse well and pat dry
  • 2 cups Bell Peppers Any variety
  • 1 medium Zucchini Summer squash makes a great substitute
  • 2 tablespoons Olive Oil Enhances flavors
For the Seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 teaspoon Paprika
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder

Equipment

  • Oven
  • baking sheet
  • Parchment Paper
  • Strainer
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Rinse and pat dry the chickpeas.
  3. Chop bell peppers and zucchini into bite-sized pieces and spread them on the baking sheet with chickpeas.
  4. Drizzle olive oil over the mixture and sprinkle the seasoning blend. Toss to combine.
  5. Roast in the oven for 20-25 minutes, tossing halfway through, until golden brown.
  6. Serve warm in a bowl with optional toppings like avocado or tahini.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 500mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 200IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

For optimal crispiness, ensure chickpeas are completely dried before roasting. This bowl is great for meal prep and can be stored in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!