This Roasted Chickpea & Veggie Bowl is a nutritious and flavorful dish that brings together crispy chickpeas, roasted vegetables, and a touch of feta cheese for a satisfying meal. Whether you’re looking for a healthy lunch, dinner, or a meal-prep option, this recipe is both delicious and versatile. The combination of smoky spices and roasted veggies makes it a go-to favorite for any day of the week.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cherry tomatoes, halved
- 1 cup diced bell peppers (any color)
- 1 cup diced zucchini
- 1 tbsp balsamic vinegar
- 1/2 cup crumbled feta cheese (optional)
- Fresh parsley for garnish
Directions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until well coated. Spread them out in a single layer on the prepared baking sheet.
- Roast the chickpeas in the preheated oven for 20-25 minutes, or until crispy and golden brown, stirring halfway through.
- While the chickpeas are roasting, toss the cherry tomatoes, bell peppers, and zucchini with balsamic vinegar. Spread them out on a separate baking sheet.
- Roast the veggies in the oven for 15-20 minutes, or until tender and slightly charred.
- To assemble the bowls, divide the roasted chickpeas and veggies among serving bowls. Top with crumbled feta cheese and fresh parsley.
- Serve warm and enjoy!
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 2 bowls
- Calorie Count: 250 kcal per serving
Variations
- Add Grains: Mix in quinoa, brown rice, or couscous to make the bowl more filling.
- Dairy-Free Option: Omit the feta cheese or replace it with a plant-based cheese alternative.
- Different Veggies: You can swap the zucchini and bell peppers for other veggies like eggplant, broccoli, or sweet potatoes.
- Herbs and Spices: Add fresh basil, cilantro, or a sprinkle of red pepper flakes for extra flavor.
- Protein Boost: Add grilled chicken, tofu, or a poached egg for extra protein.
Storage and Reheating
- Refrigeration: Store the roasted chickpeas and veggies in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat the bowl in the microwave or on the stovetop until warmed through. The chickpeas will lose some of their crispness when reheated, but the flavors will still be delicious.
- Enjoying Cold: This dish can also be enjoyed cold, making it ideal for a quick, refreshing meal straight from the fridge.
10 Frequently Asked Questions
- Can I use dried chickpeas instead of canned?
Yes, if using dried chickpeas, cook them first according to package instructions, then follow the recipe. - How do I keep the chickpeas crispy after roasting?
Allow the chickpeas to cool completely before storing them. Store them separately from the veggies if you plan to reheat the bowl later. - Can I make this dish ahead of time?
Yes, this is a great dish for meal prep. Prepare the chickpeas and veggies in advance, store them in the fridge, and assemble the bowls when you’re ready to eat. - What other dressings work well with this bowl?
You can drizzle with tahini sauce, lemon vinaigrette, or a balsamic glaze for extra flavor. - Is this bowl gluten-free?
Yes, as long as you don’t add any gluten-containing grains, this bowl is naturally gluten-free. - Can I freeze the roasted chickpeas?
It’s not recommended to freeze roasted chickpeas, as they can lose their crispy texture. However, you can freeze the roasted vegetables and reheat them as needed. - Can I substitute other legumes for chickpeas?
Absolutely! Try using roasted lentils, black beans, or even cannellini beans for a different twist. - What can I serve with this bowl?
This bowl is great on its own, but you can serve it with pita bread, a side salad, or a yogurt-based dip. - Can I air fry the chickpeas?
Yes, you can air fry the chickpeas at 375°F for 12-15 minutes, shaking the basket halfway through for even crispiness. - Can I skip the balsamic vinegar?
Yes, you can omit the balsamic vinegar or replace it with lemon juice or apple cider vinegar for a different flavor.
Conclusion
The Roasted Chickpea & Veggie Bowl is a healthy and versatile meal that’s perfect for any time of day. Whether you enjoy it warm or cold, this bowl packs a punch of flavor with its roasted vegetables, crispy chickpeas, and optional feta cheese topping. It’s easy to customize, making it a perfect choice for meal prepping or a quick weeknight dinner. Give it a try and discover your new favorite go-to bowl!
Print
Luscious Vanilla Banana Walnut Cake
- Total Time: 45 minutes
Description
This Luscious Vanilla Banana Walnut Cake is moist and flavorful, featuring ripe bananas and crunchy walnuts. Perfect for any occasion, it’s optionally topped with a creamy frosting for an added touch of indulgence.
Ingredients
Scale
For the Cake:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 ripe bananas, mashed
- ½ cup sour cream or plain Greek yogurt
- ½ cup chopped walnuts (plus extra for garnish)
For the Frosting (Optional):
- 1 cup powdered sugar
- ½ cup unsalted butter, softened
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream (to adjust consistency)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream Butter and Sugar:
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Incorporate Bananas and Sour Cream:
- Add the mashed bananas and sour cream (or Greek yogurt) to the batter, mixing until well combined.
- Add Dry Ingredients and Walnuts:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the chopped walnuts.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Make the Frosting (Optional):
- In a medium bowl, beat the softened butter until smooth. Gradually add the powdered sugar and beat until fluffy. Add the vanilla extract and heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
- Frost and Garnish:
- Once the cake has cooled completely, spread the frosting on top. Garnish with extra chopped walnuts if desired.
Notes
- This cake can be served plain or with the optional frosting for a sweeter treat.
- Store leftovers in an airtight container at room temperature or in the refrigerator for a longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 30 minutes