Description
Savor the warmth of a Roasted Vegetable and Chickpea Bowl, packed with vibrant colors and comforting flavors. This wholesome dish features perfectly roasted zucchini, bell peppers, carrots, and chickpeas, all seasoned to perfection. Ideal for lunch or dinner, it’s simple to prepare and customizable based on your pantry staples. Enjoy every bite as you indulge in this nourishing meal that brings friends and family together!
Ingredients
Scale
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 medium zucchini, chopped
- 1 bell pepper (any color), chopped
- 2 medium carrots, sliced thinly
- 1 medium red onion, chopped
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Chop zucchini, bell pepper, carrots, and red onion into even-sized pieces.
- In a large bowl, combine chickpeas and chopped vegetables. Drizzle with olive oil and sprinkle with cumin, paprika, salt, and pepper; toss well.
- Spread the mixture onto a parchment-lined baking sheet ensuring space between the pieces.
- Roast in the oven for 25-30 minutes until golden brown and fragrant.
- Remove from the oven; drizzle fresh lemon juice over the top before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg