Roasted Chickpeas and Veggie Meal
A wholesome and flavorful roasted chickpeas and vegetable meal that’s perfect for a nutritious lunch or dinner. Crispy roasted chickpeas paired with tender roasted vegetables make a satisfying and healthy dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
2 cups canned chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch slices
1 medium yellow squash, cut into 1/2-inch slices
1 medium red onion, cut into wedges
1 cup cherry tomatoes
1 tablespoon olive oil (for vegetables)
1/2 teaspoon dried oregano
1/4 teaspoon salt (for vegetables)
1/4 teaspoon black pepper (for vegetables)
1 tablespoon fresh parsley, chopped (for garnish)
1 lemon, cut into wedges (for serving)
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a medium bowl, combine the chickpeas, 1 tablespoon olive oil, smoked paprika, ground cumin, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss until chickpeas are evenly coated.
Spread the chickpeas in a single layer on one side of the prepared baking sheet.
In another bowl, combine the red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes. Drizzle with 1 tablespoon olive oil, then sprinkle with dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
Spread the vegetables in a single layer on the other side of the baking sheet.
Roast chickpeas and vegetables in the preheated oven for 25 to 30 minutes, stirring the vegetables halfway through and shaking the chickpeas once, until chickpeas are crispy and vegetables are tender and slightly caramelized.
Remove from the oven and transfer to serving plates.
Garnish with chopped fresh parsley and serve with lemon wedges on the side for squeezing over the dish.