Wholesome and satisfying, Roasted Chickpea & Veggie Bowl combines crispy, spiced chickpeas with roasted vegetables and fluffy quinoa, all drizzled with fresh lemon juice. Packed with plant-based protein, fiber, and vibrant flavors, this nourishing bowl is a delicious and balanced meal perfect for a healthy lunch or dinner.
Roasted Chickpea & Veggie Bowl
Recipe by Daily Disher
<br><br>Wholesome and flavorful, Roasted Chickpea & Veggie Bowl—crispy spiced chickpeas, roasted vegetables, and fluffy quinoa, drizzled with fresh lemon juice for a hearty, nourishing meal.
Course: Dinner
/Cuisine: Mediterranean
/Difficulty: Easy
Servings
4
Prep time
30 minutes
Cooking time
40 minutes
Calories
300 kcal
1 hour 10 minutes
Ingredients
1 ½ cups canned chickpeas
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon salt
4 cups mixed vegetables like bell peppers and zucchini
1 cup quinoa
2 cups vegetable broth
1 tablespoon lemon juice
Directions
1.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easier cleanup.
2.
Drain and rinse the canned chickpeas, then pat them dry using a clean kitchen towel to remove excess moisture.
3.
In a mixing bowl, combine the chickpeas with olive oil, smoked paprika, ground cumin, garlic powder, and salt until evenly coated.
4.
Spread the chickpeas onto the prepared baking sheet and roast in the oven for about 20 minutes until crispy.
5.
Meanwhile, cook the quinoa by bringing vegetable broth to a boil, then adding quinoa. Cover and simmer for 15 minutes or until liquid is absorbed.
6.
In a separate pan, heat olive oil over medium heat and sauté the mixed vegetables until tender and slightly charred.
7.
Once done, mix the roasted chickpeas with the sautéed vegetables and cooked quinoa. Drizzle with lemon juice before serving.
Nutrition Facts
Total number of serves:
4 servings
Calories:
300kcal
Cholesterol:
0mg
Sodium:
620mg
Potassium:
400mg
Sugar:
8g
Protein:
6g
Calcium:
60mg
Iron:
2mg
