Roasted Chickpea Bowl

• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 cups mixed vegetables (e.g., broccoli, bell peppers, zucchini)
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 2 cups cooked quinoa or rice
• Fresh parsley or cilantro for garnish
• Optional: crumbled feta cheese

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
3. 3 Spread chickpeas on a baking sheet and roast for 20 minutes.
4. 4 Meanwhile, chop and toss mixed vegetables with a drizzle of olive oil and a sprinkle of salt and pepper.
5. 5 After chickpeas are done, add vegetables to the same baking sheet and roast for another 5-10 minutes until veggies are tender.
6. 6 Whisk together tahini, lemon juice, minced garlic, and salt in a small bowl.
7. 7 Divide quinoa or rice among serving bowls.
8. 8 Top with roasted chickpeas and vegetables.
9. 9 Drizzle with tahini sauce and garnish with fresh parsley or cilantro. Add feta if desired.

Nutrition

Tips

• For extra crispy chickpeas, dry them thoroughly with a towel before roasting.
• Feel free to swap in your favorite roasted veggies.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to retain moisture.

Serving Suggestions

• Pair with a side of warm pita bread.
• Add a simple green salad for a complete meal.

FAQ