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Roasted Chickpeas and Veggie Bowl

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 550
A nutritious and flavorful bowl combining roasted chickpeas, colorful vegetables, and fluffy quinoa, topped with a creamy tahini dressing.

Ingredients

Vegetables and Chickpeas

  • 1 can 15-ounce can of chickpeas (rinsed, drained, and patted dry)
  • 1 large head broccoli (chopped into bite-sized florets)
  • 1 red red bell pepper (cored, seeded, and chopped into 1-inch pieces)
  • 1 large red onion (cut into 1-inch wedges)
  • 4 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon cumin
  • 0.5 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 0.5 teaspoon black pepper (or to taste)
  • 1 cup uncooked quinoa (rinsed)
  • 2 cups water or vegetable broth
  • 0.5 cup tahini
  • 0.25 cup fresh lemon juice
  • 2-3 tablespoons maple syrup or honey
  • 1-2 cloves garlic (minced)
  • 0.5 teaspoon salt (for dressing)
  • 4-6 tablespoons lukewarm water

Instructions 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Pat chickpeas dry. Toss with chopped vegetables and olive oil, then season with spices. Roast for 25-35 minutes, tossing halfway.
  • Rinse quinoa and cook in water or broth for about 15 minutes until fluffy.
  • Whisk tahini, lemon juice, maple syrup, minced garlic, salt, and water to make dressing.
  • Divide quinoa into bowls, top with roasted veggies and chickpeas, then drizzle with dressing.

Notes

You can customize the vegetables or add your favorite toppings for variety.
Calories: 550kcal
Cost: $15
Course: Main Course
Cuisine: Healthy
Keyword: gluten-free, Vegan, vegetarian