Looking for a nutritious and satisfying meal that’s both delicious and easy to make? This Roasted Chickpea Veggie Bowl is the perfect choice! Packed with roasted chickpeas, vibrant veggies, and a flavorful sauce, this bowl is ideal for a wholesome lunch or dinner. It’s versatile, filling, and can be customized to suit your taste.

Roasting the chickpeas gives them a crispy texture, while the fresh veggies provide a burst of nutrients and color. The best part is the simple, tangy dressing that ties everything together, elevating the flavor profile of this meal. Whether you’re looking for a plant-based meal or simply want to eat something healthy, this chickpea bowl will leave you feeling satisfied and energized.

Perfect for meal prep, this bowl can be made ahead and stored in the fridge, ready for a quick and easy meal anytime. You can also swap out the veggies or use different grains depending on what you have on hand. It’s a flexible, healthy dish that’s sure to become a staple in your weekly rotation.

Why You Will Love Making This Recipe

This Roasted Chickpea Veggie Bowl offers so much more than just a healthy meal—it’s a satisfying, flavorful dish that will keep you coming back for more. Here’s why you’ll love making it:

Quick and Easy – With just a few simple ingredients and minimal prep time, this bowl is ready in under 30 minutes. Roasting the chickpeas takes about 20 minutes, while you can prep the veggies and sauce in the meantime.
Packed with Protein and Fiber – Chickpeas are a great source of plant-based protein and fiber, making them an excellent addition to any diet. This meal will keep you full and satisfied for hours, thanks to the protein-rich chickpeas and fiber from the veggies.
Customizable to Your Taste – One of the best things about this recipe is its versatility. You can use any veggies you like, such as spinach, kale, bell peppers, cucumbers, or even roasted sweet potatoes. The sauce is also flexible—add more tahini for creaminess or a splash of lemon juice for extra zing.
Vegan and Gluten-Free – This recipe is entirely plant-based and gluten-free, making it suitable for a variety of dietary preferences. It’s a great option for anyone looking to eat more whole foods and reduce their consumption of animal products.
Full of Flavor – The combination of crispy roasted chickpeas, fresh veggies, and a tangy dressing creates a vibrant flavor profile that will make your taste buds dance. Whether you enjoy it for lunch or dinner, this bowl is sure to satisfy both your hunger and your cravings.
Perfect for Meal Prep – This recipe is ideal for meal prepping. You can roast the chickpeas in advance and store them in an airtight container for up to 3 days. The veggies and sauce can also be prepared ahead of time, making it easy to throw together a healthy, ready-to-eat meal throughout the week.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and pepper to taste
2 cups mixed greens (spinach, arugula, or kale)
1/2 cucumber, sliced
1/2 red bell pepper, diced
1 small carrot, julienned
1/4 red onion, thinly sliced
1/4 cup tahini
1 tablespoon lemon juice
1 tablespoon maple syrup or agave
1 tablespoon water (more if needed)
Optional toppings: sesame seeds, avocado slices, chopped herbs

Equipment Used

Baking sheet
Parchment paper or silicone baking mat
Mixing bowl
Small bowl for the sauce
Spoon or spatula
Knife and chopping board

Directions & Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Prepare the Chickpeas: Drain and rinse the chickpeas. Pat them dry with a paper towel to remove excess moisture. In a mixing bowl, toss the chickpeas with olive oil, garlic powder, smoked paprika, cumin, salt, and pepper. Spread the chickpeas evenly on the prepared baking sheet.
Roast the Chickpeas: Roast the chickpeas in the preheated oven for 20-25 minutes, shaking the pan halfway through to ensure they cook evenly. They should be crispy and golden brown when done.
Prepare the Veggies: While the chickpeas are roasting, prep the veggies. Slice the cucumber, dice the red bell pepper, julienne the carrot, and thinly slice the red onion. Arrange the veggies on a plate or in separate bowls.
Make the Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water until smooth. Add more water as needed to achieve a creamy, pourable consistency.
Assemble the Bowl: Once the chickpeas are done roasting, assemble the bowl by placing a generous handful of mixed greens at the bottom. Top with the roasted chickpeas, cucumber, red bell pepper, carrot, and red onion. Drizzle with the tahini dressing and garnish with sesame seeds, avocado slices, or chopped herbs if desired.
Serve and Enjoy: Serve the roasted chickpea veggie bowl immediately, or store the components separately for meal prep.

Nutritional Information

Per Serving (1 bowl):

Calories: 380
Protein: 12g
Carbohydrates: 45g
Fiber: 10g
Sugars: 9g
Fat: 20g
Saturated Fat: 3g
Sodium: 360mg

This Roasted Chickpea Veggie Bowl is packed with protein and fiber, thanks to the chickpeas and fresh vegetables. It provides a good balance of healthy fats from the tahini, and it’s loaded with vitamins and minerals from the mixed greens and colorful veggies.

For those looking to reduce calories, you can cut back on the tahini or use a lighter dressing. The bowl is naturally gluten-free, vegan, and nutrient-dense, making it a great option for anyone seeking a wholesome, balanced meal.

Prep Time and Cook Time

Prep time: 10 minutes
Cook time: 20-25 minutes
Total time: 30-35 minutes

Variations

Grains: Add cooked quinoa, rice, or couscous as a base for extra carbs and to make the meal even heartier.
Add Protein: Add extra protein by including roasted tofu, tempeh, or a boiled egg (if not vegan).
Spicy: For a kick, add a dash of hot sauce or cayenne pepper to the chickpeas or tahini dressing.
Vegetables: Swap out or add other veggies like roasted sweet potatoes, avocado, or steamed broccoli.

Frequently Asked Questions

Can I make this bowl ahead of time?
Yes! You can roast the chickpeas and prepare the veggies and dressing in advance. Just store the components separately in airtight containers and assemble the bowl when ready to serve. The roasted chickpeas will stay crispy for a few days when stored properly.
Can I use canned chickpeas?
Absolutely! Canned chickpeas are perfect for this recipe. Just be sure to drain and rinse them well before roasting to remove any excess sodium.
Can I use a different dressing?
Yes, you can swap the tahini dressing for a different dressing, such as a lemon vinaigrette, balsamic glaze, or avocado dressing, depending on your preferences.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free. Just make sure any additional grains you use (like couscous or quinoa) are also gluten-free if you have dietary restrictions.

Pro Tips by Emma

Crispy Chickpeas: For extra crispy chickpeas, make sure to pat them dry before roasting to remove as much moisture as possible.
Batch Cooking: Roast a large batch of chickpeas to keep in the fridge for quick meals throughout the week.
Customize the Sauce: Adjust the consistency of the tahini sauce by adding more water or lemon juice if you like it thinner or zestier.

Serving Suggestions

This Roasted Chickpea Veggie Bowl can be served on its own for a light lunch or dinner, or paired with a side of bread or roasted potatoes for a more filling meal. It’s also a great meal prep option, as you can prepare the ingredients ahead of time for quick and easy lunches throughout the week.

Roasted Chickpea Veggie Bowl : Healthy, Flavorful, and Filling

Emma

Looking for a nutritious and satisfying meal that's both delicious and easy to make? This Roasted Chickpea Veggie Bowl is the perfect choice! Packed with roasted chickpeas, vibrant veggies, and a flavorful sauce, this bowl is ideal for a wholesome lunch or dinner. It’s versatile, filling, and can be customized to suit your taste.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Salad

Cuisine American

Calories 380 kcal

Equipment

Baking sheet
Parchment paper or silicone baking mat
Mixing Bowl:
Small bowl for the sauce
Spoon or spatula
Knife and chopping board

Ingredients

1 can 15 oz chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
Salt and pepper to taste
2 cups mixed greens spinach, arugula, or kale
1/2 cucumber sliced
1/2 red bell pepper diced
1 small carrot julienned
1/4 red onion thinly sliced
1/4 cup tahini
1 tablespoon lemon juice
1 tablespoon maple syrup or agave
1 tablespoon water more if needed
Optional toppings: sesame seeds avocado slices, chopped herbs

Instructions

Prepare the Chickpeas: Drain and rinse the chickpeas. Pat them dry with a paper towel to remove excess moisture. In a mixing bowl, toss the chickpeas with olive oil, garlic powder, smoked paprika, cumin, salt, and pepper. Spread the chickpeas evenly on the prepared baking sheet.
Roast the Chickpeas: Roast the chickpeas in the preheated oven for 20-25 minutes, shaking the pan halfway through to ensure they cook evenly. They should be crispy and golden brown when done.
Prepare the Veggies: While the chickpeas are roasting, prep the veggies. Slice the cucumber, dice the red bell pepper, julienne the carrot, and thinly slice the red onion. Arrange the veggies on a plate or in separate bowls.
Make the Tahini Dressing: In a small bowl, whisk together the tahini, lemon juice, maple syrup, and water until smooth. Add more water as needed to achieve a creamy, pourable consistency.
Assemble the Bowl: Once the chickpeas are done roasting, assemble the bowl by placing a generous handful of mixed greens at the bottom. Top with the roasted chickpeas, cucumber, red bell pepper, carrot, and red onion. Drizzle with the tahini dressing and garnish with sesame seeds, avocado slices, or chopped herbs if desired.
Serve and Enjoy: Serve the roasted chickpea veggie bowl immediately, or store the components separately for meal prep.

Notes

Crispy Chickpeas: For extra crispy chickpeas, make sure to pat them dry before roasting to remove as much moisture as possible.
Batch Cooking: Roast a large batch of chickpeas to keep in the fridge for quick meals throughout the week.
Customize the Sauce: Adjust the consistency of the tahini sauce by adding more water or lemon juice if you like it thinner or zestier.

Keyword vegetarian fast food recipes dinner