Zaatar Roasted Chickpeas and Veggie Bowls

• 1 15-ounce can chickpeas, drained and rinsed
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, cut into wedges
• 3 tablespoons olive oil
• 1 tablespoon zaatar spice blend
• Salt to taste
• 1 teaspoon black pepper
• 2 cups cooked quinoa or brown rice
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley
• Optional: crumbled feta cheese

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss chickpeas, zucchini, bell peppers, and red onion with olive oil, zaatar, salt, and black pepper in a large bowl.
3. 3 Spread the mixture evenly on a baking sheet.
4. 4 Roast for 25 minutes, stirring halfway through, until vegetables are tender and chickpeas are crispy.
5. 5 Divide quinoa or brown rice between four bowls.
6. 6 Top with roasted vegetables and chickpeas.
7. 7 Drizzle with lemon juice and sprinkle with fresh parsley.
8. 8 Add crumbled feta cheese if desired, and serve immediately.

Equipment

• baking sheet
• toss bowl
• measuring cups and spoons

Variations

• For a protein boost, add roasted tofu or tempeh to the bowl.

Substitutions

• If you can't find zaatar, use a blend of thyme, sesame seeds, and sumac.

Pairings

• Pairs well with a fresh cucumber and tomato salad.

Nutrition

Tips

• For extra crispness, dry the chickpeas thoroughly with a clean kitchen towel before roasting.
• Feel free to swap in your favorite veggies based on what’s in season.

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 maintain moisture.

Freezing: The roasted vegetables and chickpeas can be frozen separately for up to 2 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

• Serve with a side of hummus or a tahini dressing drizzled on top.

FAQ