Chickpea and Roasted Veggie Delight Bowls
These colorful bowls are packed with roasted vegetables, protein-rich chickpeas, and a zesty lemon dressing for a wholesome, satisfying meal.
Ingredients::
For the Roasted Vegetables:
1 can (15 oz) chickpeas, drained and rinsed
1 zucchini, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, cut into wedges
1 cup broccoli florets
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
½ tsp dried oregano
Salt and black pepper, to taste
For the Lemon Dressing:
3 tbsp olive oil
1½ tbsp fresh lemon juice
1 tsp Dijon mustard
1 clove garlic, minced
Salt and black pepper, to taste
For Assembly:
2 cups cooked quinoa, brown rice, or couscous
¼ cup crumbled feta cheese (optional)
2 tbsp chopped fresh parsley
Lemon wedges, for serving
Instructions::>
1. Roast the Vegetables
Preheat oven to 425°F (220°C).
On a large baking sheet, combine chickpeas, zucchini, bell peppers, red onion, and broccoli.
Drizzle with olive oil and sprinkle with garlic powder, paprika, oregano, salt, and pepper.
Toss well to coat.
Roast for 25–30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
2. Prepare the Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper until smooth.
3. Assemble the Bowls
Divide cooked quinoa, rice, or couscous among serving bowls.
Top with roasted chickpeas and vegetables.
Drizzle generously with lemon dressing.
Sprinkle with feta cheese and fresh parsley.
4. Serve
Serve warm with lemon wedges on the side.
