Name: Roasted Chickpea & Veggie
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 can (15 oz) chickpeas, drained, rinsed, and dried; 2–3 cups assorted vegetables (e.g., bell peppers, zucchini, broccoli, carrots, red onion, sweet potato), chopped; 2–3 tbsp olive oil; 1 tsp smoked paprika; 1 tsp ground cumin or chili powder; Salt and black pepper to taste; 2 cloves garlic, minced (optional); Fresh herbs or lemon juice (for garnish); Cooked quinoa, couscous, or rice (optional for serving)

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Roasted Chickpea & Veggie bowls are a simple, satisfying, and nourishing meal packed with flavor and texture. Crispy roasted chickpeas pair perfectly with a colorful mix of tender, caramelized vegetables—all tossed with warm spices and served over grains, greens, or on their own. It’s one of those easy, feel-good meals I make again and again.

Why I Love This Recipe

I love this dish because it’s healthy without ever feeling boring. The chickpeas get crispy and spiced, the veggies turn golden and sweet in the oven, and everything comes together with barely any hands-on time. I can switch up the vegetables and spices based on what I have, and it’s just as good for lunch the next day. Roasted Chickpea & Veggie

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned chickpeas (drained, rinsed, and dried)
Olive oil
Salt and black pepper
Smoked paprika, cumin, or chili powder (for seasoning)
Assorted vegetables (like bell peppers, zucchini, broccoli, carrots, red onion, or sweet potato)
Garlic, minced (optional)
Fresh herbs or lemon juice for garnish
Cooked quinoa, couscous, or rice (optional for serving)

Directions

I preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
I toss the chickpeas with olive oil, salt, pepper, and my choice of spices, then spread them out on half of the baking sheet.
I chop the veggies into bite-sized pieces, toss with olive oil and seasoning, and spread them out on the other half of the sheet (or use a second tray if needed).
I roast everything for about 25–30 minutes, stirring halfway through, until the chickpeas are crispy and the veggies are golden and tender.
I serve the mixture over grains, a bed of greens, or on its own with a drizzle of lemon juice or tahini sauce.

Servings and timing

This recipe serves 4 people and takes about 35 minutes total—10 minutes to prep and 25 minutes to roast. It’s perfect for a quick weeknight meal or easy meal prep.

Variations

I switch up the spice mix with curry powder, Italian seasoning, or za’atar depending on my mood.
I’ve added feta or goat cheese for a creamy contrast.
Sometimes I serve it with hummus, avocado, or a poached egg on top.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I use the oven or air fryer to keep the chickpeas crispy, or warm it all in a skillet with a splash of water. It also tastes great cold as a salad or wrap filling. Roasted Chickpea & Veggie

FAQs

How do I make the chickpeas crispy?

I dry them really well before roasting and spread them out in a single layer without crowding the pan. They crisp up better with high heat and space.

Can I use frozen vegetables?

Yes, but I roast them on their own tray and give them a few extra minutes in the oven to get the best texture.

Are roasted chickpeas a good protein source?

Absolutely. They’re packed with plant-based protein and fiber, making this dish both filling and nourishing.

What’s the best sauce to serve with this?

I like tahini lemon sauce, yogurt garlic sauce, or even a simple vinaigrette. Anything creamy or tangy works great here.

Can I prep this in advance?

Yes, I roast everything ahead and store it separately. I reheat or serve cold throughout the week for easy lunches or dinners.

Conclusion

Roasted Chickpea & Veggie bowls are my go-to for a flavorful, wholesome meal that’s endlessly flexible and always satisfying. Whether I’m piling them over grains, tossing them into a wrap, or just eating them straight from the bowl, this combo of crispy chickpeas and roasted vegetables never lets me down.