Roasted Chickpea Veggie Bowl : Healthy, Flavorful, and Filling
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.
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.
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.