Roasted Veggie & Chickpea Bowls with Lemon-Herb Dressing
Roasted Veggie & Chickpea Bowls with Lemon-Herb Dressing
Ingredients
For the Roasted Vegetables & Chickpeas
- 1 can chickpeas, 15-ounce, rinsed and drained
- 4 cups broccoli florets, cut into bite-sized pieces
- 2 bell peppers, any color, cored and chopped into 1-inch pieces
- 1/2 red onion, chopped into 1/2-inch pieces
- 1 zucchini, medium, chopped into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lemon-Herb Dressing
- 3 tablespoons lemon juice, freshly squeezed
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving (Optional)
- 2 cups quinoa, cooked
- 2 cups fresh spinach
- 1/4 cup feta cheese, crumbled, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the rinsed and drained chickpeas, broccoli florets, bell peppers, red onion, and zucchini. Drizzle with 1 tablespoon of olive oil, then sprinkle with smoked paprika, garlic powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to ensure all vegetables and chickpeas are evenly coated.
⏱️ 10 min
- 3
Spread the seasoned vegetables and chickpeas in a single layer on the prepared baking sheet. Avoid overcrowding, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.
⏱️ 2 min
- 4
Roast for 25-35 minutes, or until the vegetables are tender-crisp and slightly caramelized, and the chickpeas are lightly browned and slightly crispy. Stir halfway through roasting to ensure even cooking.
⏱️ 30 min•🌡️ 400
- 5
While the vegetables are roasting, prepare the Lemon-Herb Dressing. In a small bowl, whisk together the lemon juice, extra virgin olive oil, Dijon mustard, chopped fresh parsley, chopped fresh dill, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
⏱️ 8 min
- 6
Once roasted, remove the vegetables and chickpeas from the oven. Divide the roasted mixture among four bowls. If using, add a bed of cooked quinoa and fresh spinach to each bowl.
⏱️ 3 min
- 7
Drizzle each bowl generously with the Lemon-Herb Dressing. Garnish with crumbled feta cheese, if desired. Serve warm and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Veggie & Chickpea Bowls with Lemon-Herb Dressing
Ingredients
For the Roasted Vegetables & Chickpeas
- 1 can chickpeas, 15-ounce, rinsed and drained
- 4 cups broccoli florets, cut into bite-sized pieces
- 2 bell peppers, any color, cored and chopped into 1-inch pieces
- 1/2 red onion, chopped into 1/2-inch pieces
- 1 zucchini, medium, chopped into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lemon-Herb Dressing
- 3 tablespoons lemon juice, freshly squeezed
- 1 1/2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Serving (Optional)
- 2 cups quinoa, cooked
- 2 cups fresh spinach
- 1/4 cup feta cheese, crumbled, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the rinsed and drained chickpeas, broccoli florets, bell peppers, red onion, and zucchini. Drizzle with 1 tablespoon of olive oil, then sprinkle with smoked paprika, garlic powder, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss well to ensure all vegetables and chickpeas are evenly coated.
⏱️ 10 min - 3
Spread the seasoned vegetables and chickpeas in a single layer on the prepared baking sheet. Avoid overcrowding, as this will steam the vegetables instead of roasting them. If necessary, use two baking sheets.
⏱️ 2 min - 4
Roast for 25-35 minutes, or until the vegetables are tender-crisp and slightly caramelized, and the chickpeas are lightly browned and slightly crispy. Stir halfway through roasting to ensure even cooking.
⏱️ 30 min•🌡️ 400 - 5
While the vegetables are roasting, prepare the Lemon-Herb Dressing. In a small bowl, whisk together the lemon juice, extra virgin olive oil, Dijon mustard, chopped fresh parsley, chopped fresh dill, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
⏱️ 8 min - 6
Once roasted, remove the vegetables and chickpeas from the oven. Divide the roasted mixture among four bowls. If using, add a bed of cooked quinoa and fresh spinach to each bowl.
⏱️ 3 min - 7
Drizzle each bowl generously with the Lemon-Herb Dressing. Garnish with crumbled feta cheese, if desired. Serve warm and enjoy!
⏱️ 2 min