Roasted Chickpea and Veggie Bowl

A Wholesome, Flavor-Packed Meal

The Roasted Chickpea and Veggie Bowl is a nourishing and delicious dish that brings together crispy chickpeas, roasted vegetables, and a flavorful dressing. It’s perfect for a quick and healthy meal, whether for lunch or dinner. This dish is naturally vegan, high in protein and fiber, and can be customized with your favorite vegetables and toppings.

Why You’ll Love This Recipe

• Nutrient-Dense: Packed with protein from chickpeas and vitamins from fresh vegetables.
• Easy to Make: Minimal prep work and simple roasting techniques make this an effortless meal.
• Customizable: Swap in your favorite veggies and dressings to suit your taste.
• Meal-Prep Friendly: Make ahead and enjoy throughout the week.

Ingredients

For the Roasted Chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Roasted Vegetables:

• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, sliced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Bowl Base:

• 2 cups cooked quinoa, brown rice, or mixed greens

For the Dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• 1 clove garlic, minced
• 2 tablespoons water (to thin as needed)
• Salt and pepper to taste

Instructions

1. Roast the Chickpeas

1. Preheat oven to 400°F (200°C).
2. Pat chickpeas dry with a paper towel and transfer them to a baking sheet.
3. Toss with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper.
4. Roast for 20-25 minutes, shaking the pan halfway through, until chickpeas are crispy.

2. Roast the Vegetables

1. On a separate baking sheet, toss zucchini, red bell pepper, cherry tomatoes, and red onion with olive oil, salt, and black pepper.
2. Roast in the oven for 20 minutes or until vegetables are tender and slightly caramelized.

3. Prepare the Dressing

1. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and water until smooth.
2. Adjust consistency with more water if needed and season with salt and pepper.

4. Assemble the Bowl

1. Divide the cooked quinoa, brown rice, or greens among serving bowls.
2. Top with roasted chickpeas and vegetables.
3. Drizzle with tahini dressing and serve warm or at room temperature.

Variations

• Spicy Kick: Add a pinch of cayenne pepper to the chickpeas or dressing.
• Different Base Options: Swap quinoa for farro, couscous, or cauliflower rice.
• Extra Toppings: Add avocado slices, feta cheese, or toasted nuts for extra texture and flavor.
• Protein Boost: Include grilled tofu, tempeh, or a boiled egg for additional protein.

Servings and Timing

• Servings: 2-3
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Reheat in a microwave for 1-2 minutes or in an oven at 350°F (175°C) for 10 minutes.
• The tahini dressing can be stored separately for up to a week and thinned with water if it thickens.

Frequently Asked Questions

How do I make the chickpeas extra crispy?

Patting them dry before roasting and avoiding overcrowding on the baking sheet helps achieve maximum crispiness.

Can I use canned chickpeas for this recipe?

Yes, just make sure to drain, rinse, and dry them before roasting.

What other vegetables work well in this dish?

Carrots, sweet potatoes, cauliflower, or Brussels sprouts are great alternatives.

Can I make this recipe ahead of time?

Yes! You can roast the chickpeas and veggies in advance and store them separately until ready to serve.

Is this recipe gluten-free?

Yes, as long as you use a gluten-free base like quinoa or greens.

Can I use a different dressing?

Absolutely! Try a lemon vinaigrette, yogurt-based dressing, or a spicy harissa sauce.

How do I prevent the tahini dressing from thickening?

Whisk in a little warm water before serving to loosen the consistency.

What can I use instead of tahini?

Almond butter, cashew butter, or Greek yogurt make great substitutes.

Can I air-fry the chickpeas instead of roasting them?

Yes, air-fry at 375°F (190°C) for 10-12 minutes, shaking halfway through.

How do I add more protein to this bowl?

You can add tofu, tempeh, grilled chicken, or even a soft-boiled egg for an extra protein boost.

Conclusion

This Roasted Chickpea and Veggie Bowl is a simple, satisfying, and nutritious meal that you can customize to your taste. Whether you enjoy it fresh or meal-prepped for the week, it’s a fantastic option for a healthy, plant-based diet. Try it out and make it your own!

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