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–+ servings
Roasted Chickpeas and Veggie Bowl

Roasted Chickpeas and Veggie Bowl for a Vibrant Dinner

A colorful Roasted Chickpeas and Veggie Bowl packed with nutrients and flavor, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch
Cuisine: Gluten-Free, Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bowl
  • 1 can Chickpeas Rinse and dry thoroughly
  • 2 cups Broccoli Chopped
  • 1 large Red Bell Pepper Chopped
  • 1 medium Red Onion Chopped
  • 2 tablespoons Olive Oil For roasting
  • 1 teaspoon Smoked Paprika Adjust to taste
  • 1 teaspoon Garlic Powder Or fresh minced garlic
  • 1 teaspoon Cumin Adjust to taste
  • 1 teaspoon Dried Oregano Or fresh if available
  • 1 teaspoon Salt Adjust based on dietary needs
  • 1/2 teaspoon Black Pepper Fresh ground preferred
  • 1 cup Quinoa Rinse before cooking
For the Dressing
  • 1/4 cup Tahini Creamy richness
  • 2 tablespoons Lemon Juice Freshly squeezed
  • 1 tablespoon Maple Syrup Or honey
  • 1 clove Garlic Minced for flavor
Optional Garnishes
  • 1/4 cup Fresh Herbs Parsley, cilantro, or your favorite
  • 2 tablespoons Sesame Seeds For topping
  • 1/4 cup Feta Cheese Crumble on top if desired

Equipment

  • Oven
  • baking sheets
  • mixing bowls
  • Fine-Mesh Strainer
  • Saucepan

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Rinse and dry the chickpeas. Set aside in a medium bowl.
  3. Chop broccoli, red bell pepper, and red onion into bite-sized pieces.
  4. Drizzle olive oil over chickpeas and vegetables; toss to coat.
  5. Mix seasonings (smoked paprika, garlic powder, cumin, oregano, salt, pepper) in a small bowl and sprinkle over the mixture; toss again.
Cooking
  1. Spread the mixture on baking sheets and roast for 25 to 35 minutes, tossing halfway through.
  2. While roasting, rinse quinoa and cook in a saucepan with water or broth for about 15 minutes.
  3. To prepare the tahini dressing, whisk together tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt; adjust consistency with water if necessary.
  4. Assemble bowls with quinoa, roasted chickpeas, and veggies, then drizzle with tahini dressing. Garnish as desired.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 50gProtein: 14gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 300mgPotassium: 800mgFiber: 12gSugar: 4gVitamin A: 800IUVitamin C: 100mgCalcium: 80mgIron: 4mg

Notes

Ensure chickpeas are dry for crispiness. Store components separately for best freshness.

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