Roasted Veggie and Chickpea Bowl
Savor the vibrant flavors of our Roasted Veggie and Chickpea Bowl, a nutritious dish combining crispy roasted vegetables with hearty chickpeas. Tossed in a creamy tahini dressing, this meal is as visually appealing as it is delicious. Perfect for dinner parties or meal prep, it’s versatile enough to enjoy warm or cold. Impress your friends and family with this delightful medley that celebrates freshness and nutrition!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup bell peppers, chopped (mixed colors)
- 1 medium red onion, sliced
- 1 medium zucchini, sliced into half-moons
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1/4 cup tahini
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine chickpeas, bell peppers, red onion, and zucchini. Drizzle with olive oil and sprinkle with garlic powder, salt, and pepper. Toss until well coated.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through until golden brown.
- While the veggies roast, whisk tahini, lemon juice, water (to thin), salt, and pepper in a small bowl until smooth.
- Assemble your bowls by piling roasted veggies and chickpeas, then drizzle generously with tahini dressing.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 550
- Sugar: 5g
- Sodium: 400mg
- Fat: 26g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: Customize the bowl by using seasonal vegetables or adding toppings like feta cheese or avocado. Store leftovers in an airtight container in the fridge for up to four days; enjoy cold or reheat in the microwave.