Description
Roasted Chickpeas and Veggie Bowl is a vibrant, nutritious dish that perfectly balances flavor and health. This colorful bowl features crispy roasted chickpeas paired with tender, roasted vegetables like broccoli, red bell pepper, and red onion, all drizzled with a creamy tahini dressing. Whether enjoyed as a main course or a side dish, it’s versatile enough to satisfy any palate. Packed with protein and fiber, it’s ideal for meal prep or a quick weeknight dinner. Customize it with your favorite veggies or grains for endless variations.
Ingredients
Scale
- 1 can (15-ounce) chickpeas
- 1 large head of broccoli
- 1 red bell pepper
- 1 large red onion
- 1/4 cup olive oil
- 1 teaspoon smoked paprika
- 1 cup uncooked quinoa
- 1/2 cup tahini
- Fresh lemon juice
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rinse and thoroughly dry the chickpeas. In a bowl, combine them with chopped vegetables and olive oil; season with spices.
- Spread the mixture on the baking sheet and roast for 25–35 minutes until golden.
- Cook quinoa according to package instructions.
- Whisk together tahini, lemon juice, and garlic for the dressing.
- Assemble bowls with quinoa, roasted vegetables, chickpeas, and drizzle with dressing.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 365g)
- Calories: 520
- Sugar: 7g
- Sodium: 490mg
- Fat: 27g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg