Mediterranean Chickpea and Roasted Vegetable Bowl

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Mediterranean · 40 min · Beans · vegetarian, vegan, gluten-free, dairy-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
• 1/2 tsp Paprika
• 1/2 tsp Ground cumin
• 1/2 tsp Garlic powder
• to taste Salt
• to taste Black pepper
• 1/4 cup Fresh parsley
• 1 Lemon
• 1 cup Cooked quinoa

Method (tap to check — screen stays awake)

1. Preheat the oven to 400°F (200°C). Chop the red bell peppers, zucchini, and red onion into bite-sized pieces. Drain and rinse the chickpeas.
2. In a large bowl, toss the chopped vegetables and chickpeas with 2 tablespoons of olive oil, paprika, cumin, garlic powder, salt, and pepper. Spread evenly on a baking sheet.
3. Roast the vegetables and chickpeas in the oven for 25-30 minutes, until tender and slightly caramelized.
4. While roasting, cook the quinoa according to package instructions if not pre-cooked.
5. Once roasted, squeeze fresh lemon juice over the vegetables and chickpeas. Chop the parsley finely.
6. Assemble bowls by dividing cooked quinoa among four bowls. Top with roasted vegetables and chickpeas, fresh cherry tomatoes, and parsley.
7. Drizzle each bowl with a teaspoon of olive oil and additional lemon juice if desired. Serve warm or at room temperature.

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

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