Description
A delightful medley of crispy chickpeas and roasted veggies, drizzled with olive oil and seasonings for a flavor-packed dish that’s perfect for any occasion.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 carrot, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the chickpeas by patting them dry, drizzling with olive oil, and tossing with garlic powder, paprika, salt and pepper.
- Chop the bell pepper, zucchini, and carrot, then toss with the remaining olive oil and season.
- Roast chickpeas and veggies on a baking sheet for 20-25 minutes, stirring halfway through.
- Assemble your bowl, layering roasted chickpeas and veggies, and adding any extra toppings as desired.
Notes
For extra crispy chickpeas, let them sit for 10 minutes after draining. Feel free to substitute or add any veggies you like!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: roasted chickpeas, veggie bowl, healthy dinner, vegetarian recipe, meal prep