Mediterranean Chickpea & 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 large Red bell pepper
• 1 medium Zucchini
• 1 pint Cherry tomatoes
• 1 1/2 tbsp Olive oil
• 1/2 tsp Paprika
• 1/2 tsp Cumin
• to taste Salt
• to taste Black pepper
• 1/4 cup, chopped Fresh parsley
• 1 large Lemon

Method (tap to check — screen stays awake)

1. Preheat the oven to 400°F (200°C). Chop the red bell peppers and zucchinis into bite-sized pieces.
2. In a large bowl, toss the chopped vegetables with 2 tablespoons of olive oil, paprika, cumin, salt, and pepper. Spread evenly on a baking sheet.
3. Roast the vegetables in the oven for about 25 minutes, until tender and slightly caramelized.
4. Meanwhile, drain and rinse the chickpeas. In a small bowl, toss them with 1 tablespoon of olive oil, a pinch of salt and pepper.
5. Once vegetables are roasted, combine them with the chickpeas in a large bowl. Squeeze fresh lemon juice over the mixture and toss gently.
6. Divide the roasted vegetable and chickpea mixture into four bowls. Garnish with chopped parsley.
7. Serve warm or at room temperature, optionally with additional lemon wedges.

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

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