Roasted Vegetable and Chickpea Bowl

This Roasted Vegetable and Chickpea Bowl is a vibrant, wholesome dish packed with flavor and nutrients. Perfect for a healthy lunch, it's a delightful mix of roasted vegetables and protein-rich chickpeas, topped with a zesty dressing.

Ingredients

• Chickpeas - 1 can (400g), drained and rinsed
• Red bell pepper - 1, diced
• Zucchini - 1 medium, diced
• Carrot - 1 large, sliced
• Red onion - 1 small, sliced
• Olive oil - 2 tablespoons
• Garlic powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Feta cheese - 50g, crumbled (optional)

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large bowl, combine the diced red bell pepper, zucchini, sliced carrot, and red onion.
3. Add the drained chickpeas to the bowl with the vegetables.
4. Drizzle the olive oil over the mixture and sprinkle with garlic powder, paprika, salt, and black pepper. Toss everything until well coated.
5. Spread the mixture evenly on a baking sheet lined with parchment paper.
6. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
7. While the vegetables are roasting, prepare the dressing by mixing the lemon juice and chopped parsley in a small bowl.
8. Once the vegetables are done, remove them from the oven and let them cool slightly.
9. Divide the roasted vegetable and chickpea mixture between two bowls and drizzle with the lemon-parsley dressing. Top with crumbled feta cheese if using.
10. Serve warm and enjoy your healthy lunch bowl!

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 7 g
• Sodium: 400 mg
• Cholesterol: 10 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• High in plant-based protein from chickpeas, supporting muscle health.

Tags