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Mediterranean Roasted Veggie & Chickpea

Mediterranean Roasted Veggie & Chickpea Bliss in a Bowl

Enjoy Mediterranean Roasted Veggie & Chickpea Bowls packed with flavor and nutrition.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 5 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Salads
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Veggies
  • 1 large Red Onion Adds savory depth; substitute with shallots for a milder flavor.
  • 1 large Red Bell Pepper Provides sweetness and vitamin C; try green bell pepper for a more bitter taste.
  • 1 large Yellow Bell Pepper Complements the red bell pepper’s sweetness; any color bell pepper can work beautifully.
  • 1 medium Zucchini Offers a light texture; substitute with yellow squash or eggplant for variety.
  • 1 medium Yellow Squash Adds color and a mild flavor; can be replaced with additional zucchini.
  • 2 cups Chickpeas The main protein source, packed with fiber; white beans or lentils are excellent alternatives.
  • 2 cups Broccoli Florets Contributes crunch and nutrients; cauliflower florets make for a good substitute.
For the Seasoning
  • 3 tablespoons Olive Oil Enhances flavor and promotes healthy fats; avocado oil works well too.
  • 1 tablespoon Dried Oregano Adds a Mediterranean herb flavor; fresh oregano can intensify the taste.
  • 1 teaspoon Dried Thyme Complements the dish with earthy notes; Italian seasoning is a great alternative.
  • 1 teaspoon Garlic Powder Provides depth; use fresh garlic if you desire a punchier flavor.
  • to taste Salt and Pepper Essential for seasoning; adjust according to your taste preferences.
For the Tahini Dressing
  • 1/4 cup Tahini Adds creaminess and a nutty flavor; swap with nut butter for less bitterness.
  • 2 tablespoons Lemon Juice Brightens flavors; lime juice also works as a vibrant substitute.
  • 1/4 cup Water Adjusts tahini dressing consistency for a smooth finish.
For Garnishing
  • 1/4 cup Fresh Parsley A lovely garnish that adds freshness; basil offers a different aromatic profile.
  • 1/2 cup Feta Cheese An optional garnish that adds creaminess and saltiness; exclude for vegan or swap with vegan feta.

Equipment

  • Oven
  • baking sheet
  • mixing bowl
  • whisk

Method
 

Preparation and Roasting
  1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Chop the red onion, red bell pepper, yellow bell pepper, zucchini, yellow squash, and broccoli into bite-sized pieces.
  3. Add the drained chickpeas and stir everything together.
  4. Drizzle with olive oil, then sprinkle in oregano, thyme, garlic powder, salt, and pepper. Toss to coat.
  5. Spread the mixture on the baking sheet and roast for 30-35 minutes, stirring halfway through.
Tahini Dressing and Assembly
  1. Whisk tahini, lemon juice, water, olive oil, minced garlic, and salt and pepper until smooth.
  2. Once roasted, cool slightly before dividing into bowls. Drizzle with tahini dressing.
  3. Garnish with parsley and feta cheese, serve warm or at room temperature.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 400mgPotassium: 800mgFiber: 10gSugar: 7gVitamin A: 2500IUVitamin C: 150mgCalcium: 120mgIron: 3mg

Notes

Cut vegetables consistently for even cooking and adjust tahini dressing for desired thickness. Store any leftovers for up to three days in the fridge.

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