Roasted Chickpeas and Veggie Bowl
Indulge in a vibrant Roasted Chickpeas and Veggie Bowl, where crunchy chickpeas meet colorful vegetables in a symphony of flavor and texture. This nourishing dish is perfect for any meal, offering a satisfying and healthy option that delights the taste buds. Enjoy it warm or cold, making it an ideal choice for cozy dinners or summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 1 can (15 oz) canned chickpeas, rinsed and drained
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp salt (adjust to taste)
- 2 cups mixed fresh vegetables (bell peppers, zucchini, carrots), chopped
- 1/2 cup fresh herbs (cilantro or parsley), chopped
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the rinsed chickpeas with olive oil, paprika, and salt. Toss until evenly coated.
- Spread the chickpeas on the prepared baking sheet in a single layer. Roast for 20-25 minutes until golden brown and crispy.
- While the chickpeas roast, chop your fresh vegetables into bite-sized pieces.
- In a skillet over medium heat, add a splash of olive oil and sauté the chopped vegetables for 5-7 minutes until tender but still vibrant.
- Once roasted, combine the chickpeas with sautéed vegetables in a large bowl. Toss gently to mix together and garnish with fresh herbs before serving.
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg