Description
Indulge in a vibrant Roasted Vegetable and Chickpea Bowl that’s both nutritious and bursting with flavor. This dish features colorful roasted bell peppers, zucchini, red onion, and protein-rich chickpeas, all drizzled with fresh lemon juice for a zesty finish. Perfect for busy weeknights or a delightful weekend brunch, this bowl is an easy yet impressive meal that will leave everyone asking for the recipe.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 large bell pepper (red or yellow), chopped
- 1 medium zucchini, sliced
- 1 medium red onion, chopped
- 2 tbsp olive oil
- 1 tsp cumin powder
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine the chickpeas, chopped bell pepper, zucchini, red onion, olive oil, cumin powder, salt, and pepper. Toss until well-coated.
- Spread the mixture evenly on a parchment-lined baking sheet.
- Roast in the preheated oven for 20-25 minutes until golden brown, shaking the pan halfway through.
- Remove from the oven and drizzle with fresh lemon juice.
- Serve warm in bowls garnished with finely chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 350
- Sugar: 5g
- Sodium: 360mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg