Greek Chickpea and Roasted Vegetable Bowl

Greek · 40 min · Beans · vegetarian, gluten-free, pescatarian

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Ingredients

• 2 cans (15 oz each) Canned chickpeas
• 2 Red bell pepper
• 2 Zucchini
• 1 Red onion
• 1 cup crumbled Feta cheese
• 3 tbsp Olive oil
• 1 Lemon
• 1 tsp Dried oregano
• to taste Salt
• to taste Black pepper

Method

1. Preheat oven to 400°F (200°C).
2. Drain and rinse chickpeas; set aside.
3. Chop red bell peppers, zucchini, and red onion into bite-sized pieces.
4. Toss vegetables with 2 tbsp olive oil, oregano, salt, and pepper. Spread on a baking sheet.
5. Roast vegetables for 25-30 minutes until tender and slightly charred.
6. Meanwhile, in a bowl, combine chickpeas with 1 tbsp olive oil, lemon juice, salt, and pepper.
7. Once vegetables are roasted, assemble bowls by dividing chickpeas, roasted vegetables, and feta cheese.
8. Drizzle with remaining olive oil and lemon juice before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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