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Roasted Chickpea & Veggie

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Roasted Chickpea & Veggie bowls are a flavorful, nourishing meal made with crispy spiced chickpeas and golden roasted vegetables. Easy to customize and meal prep-friendly, they’re perfect served over grains, greens, or on their own with your favorite sauce.

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)

Instructions

  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a bowl, toss chickpeas with olive oil, salt, pepper, and spices. Spread on half of the baking sheet.
  3. In a separate bowl, toss chopped veggies with olive oil, salt, pepper, and optional garlic. Spread on the other half of the sheet or use a second tray.
  4. Roast for 25–30 minutes, stirring halfway through, until chickpeas are crispy and vegetables are tender and golden.
  5. Serve over cooked grains, greens, or on their own. Garnish with lemon juice or fresh herbs. Add tahini or yogurt sauce if desired.

Notes

  • Use curry powder, za’atar, or Italian seasoning to change up the flavors.
  • Top with crumbled feta, avocado, or a poached egg for extra richness.
  • Let chickpeas dry thoroughly before roasting for best crispiness.
  • Great served warm or cold as part of a wrap or salad.
  • Double the batch for easy meal prep through the week.

Nutrition

Find it online: https://recipesbyliza.com/roasted-chickpea-veggie/