Greek Chickpea and Roasted Vegetable Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Greek · 40 min · Beans · vegetarian, gluten-free
423 cal
17g protein
55g carbs
15g fat
per serving · estimated
Ingredients
- 2 cans (15 oz each) Canned chickpeas
- 1 Red bell pepper
- 1 Zucchini
- 1 Red onion
- 1 cup crumbled Feta cheese
- 1 1/2 tbsp Olive oil
- 1 Lemon
- 1/2 tsp Dried oregano
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Preheat oven to 400°F (200°C).
- Drain and rinse chickpeas; set aside.
- Chop red bell peppers, zucchini, and red onion into bite-sized pieces.
- Toss vegetables with 2 tbsp olive oil, oregano, salt, and pepper. Spread on a baking sheet.
- Roast vegetables for 25-30 minutes until tender and slightly charred.
- Meanwhile, in a bowl, combine chickpeas with 1 tbsp olive oil, lemon juice, salt, and pepper.
- Once vegetables are roasted, assemble bowls by dividing chickpeas, roasted vegetables, and feta cheese.
- 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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