Vibrant Roasted Mediterranean Vegetable Bowl with Chickpeas
This vibrant roasted Mediterranean vegetable bowl with chickpeas is a healthy, flavorful, and satisfying meal.
Equipment
- Large mixing bowl
- Large baking sheet
- Oven
Ingredients
Main Ingredients
- 1 can (15 ounces) chickpeas rinsed and drained
- 1 red bell pepper cored and chopped into 1-inch pieces
- 1 zucchini chopped into 1-inch pieces
- 1 red onion cut into wedges
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
For Serving
- 1/2 cup cooked quinoa or brown rice for serving
- Fresh parsley chopped, for garnish
- Lemon wedges for serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Combine the chickpeas, red bell pepper, zucchini, red onion, and cherry tomatoes in a large mixing bowl.
- Drizzle with olive oil, oregano, garlic powder, salt, and pepper, then toss to coat everything evenly.
- Spread the seasoned vegetables and chickpeas onto a baking sheet in a single layer, ensuring not to overcrowd it.
- Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender-crisp and the chickpeas are lightly crisp.
- While roasting, prepare quinoa or brown rice according to package directions.
Serving
- Divide the cooked quinoa or brown rice into bowls, then top with the roasted vegetables and chickpeas.
- Garnish with fresh parsley and a squeeze of lemon juice before serving; enjoy immediately.
Notes
For extra flavor, try adding a sprinkle of red pepper flakes with the seasonings. Store any leftovers in an airtight container in the refrigerator for up to 3 days.