Greek Chickpea & 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

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Ingredients

• 2 cans (15 oz each) Canned chickpeas
• 1 Red bell pepper
• 1 Zucchini
• 1 large Red onion
• 1 pint Cherry tomatoes
• 1 1/2 tbsp Olive oil
• 1 Lemon
• 1/2 tsp Dried oregano
• to taste Salt
• to taste Black pepper
• ½ cup crumbled Feta cheese
• ¼ cup chopped Fresh parsley

Method (tap to check — screen stays awake)

1. Preheat the oven to 400°F (200°C).
2. Drain and rinse the chickpeas. Cut the red bell peppers, zucchini, and red onion into bite-sized pieces.
3. In a large bowl, toss the vegetables and chickpeas with 2 tablespoons of olive oil, dried oregano, salt, and black pepper.
4. Spread the mixture evenly on a baking sheet and roast for 20-25 minutes until vegetables are tender and slightly caramelized.
5. Meanwhile, in a small bowl, whisk together the juice of the lemon, remaining 1 tablespoon of olive oil, and a pinch of salt and pepper to make a dressing.
6. Once roasted, transfer the vegetables and chickpeas to a serving bowl. Drizzle with the lemon dressing and toss gently.
7. Top with crumbled feta cheese and chopped parsley before serving.
8. Serve warm or at room temperature as a hearty, flavorful vegetarian lunch.

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

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