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Roasted Chickpeas and Veggie Bowl

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Indulge in the delightful flavors and nourishing goodness of this Roasted Chickpeas and Veggie Bowl. This vibrant dish combines crispy roasted chickpeas with a medley of colorful vegetables, all served over a fluffy bed of quinoa. Perfect for busy weeknights or meal prepping, it delivers a satisfying mix of textures and tastes in every bite. The creamy tahini dressing adds a zesty finish, making this bowl not only nutritious but also incredibly delicious. Customize it with your favorite veggies or grains for a personalized touch.

Ingredients

Scale
  • 1 (15-ounce) can of chickpeas (garbanzo beans)
  • 1 large head of broccoli
  • 1 red bell pepper
  • 1 large red onion
  • 1/4 cup olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 cup uncooked quinoa
  • 2 cups water or vegetable broth
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • 2–3 tablespoons maple syrup or honey
  • 1–2 cloves garlic
  • 1/2 teaspoon salt for dressing
  • 4–6 tablespoons lukewarm water for dressing

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Rinse and thoroughly dry chickpeas; combine with chopped broccoli, red bell pepper, and onion in a bowl.
  3. Drizzle with olive oil; season with spices and toss to coat evenly.
  4. Spread mixture on the baking sheet and roast for 25-35 minutes until golden brown.
  5. Meanwhile, rinse quinoa under cold water; cook in water or vegetable broth according to package instructions (about 15 minutes).
  6. For the dressing, whisk together tahini, lemon juice, maple syrup (or honey), minced garlic, salt, and water until smooth.
  7. Assemble bowls by placing quinoa at the base; top with roasted veggies and chickpeas; drizzle with tahini dressing.

Nutrition

Find it online: https://kitchenmagichub.com/roasted-chickpeas-and-veggie-bowl/