Roasted Veggie and Crispy Chickpea Bowls
A nutritious and satisfying meal featuring crispy chickpeas and roasted vegetables over quinoa or rice, perfect for any vegan-friendly dining occasion.
Ingredients
For the chickpeas
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- to taste Salt and pepper
For the roasted vegetables
- 2 cups assorted vegetables (such as bell peppers, zucchini, and carrots), chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For serving
- 2 cups cooked quinoa or rice
- to taste Fresh herbs for garnish (optional)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the chickpeas with 1 tablespoon of olive oil, paprika, salt, and pepper. Spread them on a baking sheet in a single layer.
- In another bowl, toss the chopped vegetables with the remaining tablespoon of olive oil, garlic powder, onion powder, salt, and pepper. Add to the baking sheet with the chickpeas.
Cooking
- Roast in the oven for 25-30 minutes until the chickpeas are crispy and the vegetables are tender.
- Serve over cooked quinoa or rice, garnished with fresh herbs if desired.
Notes
Make sure to dry the chickpeas well after rinsing to help them become extra crispy. Use seasonal vegetables for the best flavor and freshness. Experiment with different spices to change the flavor profile.