Zesty Lemon Herb Roasted Vegetable & Chickpea Bowl
A vibrant and healthy bowl featuring roasted chickpeas and an array of colorful vegetables, brightened with zesty lemon and aromatic herbs. Perfect for a light lunch or dinner.
Equipment
- Oven
- Large bowl
- Baking sheet
- Saucepan (for quinoa)
Ingredients
Roasted Vegetables & Chickpeas
- 1 can (15 oz) chickpeas rinsed and drained
- 1 head broccoli cut into florets
- 2 bell peppers any color, cut into 1-inch pieces
- 1 zucchini halved lengthwise and sliced
- 1 red onion cut into wedges
- 2 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- Salt and black pepper to taste
- 1 lemon juiced and zested
For Serving
- 2 cups cooked quinoa
- 1/4 cup fresh parsley chopped, for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C) as the first step.
- In a large bowl, combine the rinsed chickpeas, broccoli florets, bell pepper pieces, sliced zucchini, and red onion wedges.
- Drizzle olive oil over the vegetables and chickpeas, then sprinkle with oregano, thyme, salt, and black pepper; toss until evenly coated.
Roasting
- Spread the seasoned mixture in a single layer on a large baking sheet, using two if needed to avoid overcrowding and ensure proper roasting.
- Roast for 20-25 minutes until vegetables are tender-crisp and slightly caramelized, and chickpeas are lightly browned and somewhat crispy.
- While roasting, prepare quinoa according to package directions.
Finishing & Serving
- Once roasted, transfer the vegetables to the large bowl, add lemon zest and juice, and toss gently.
- Divide cooked quinoa among bowls, then top with the roasted vegetable and chickpea mixture.
- Garnish generously with fresh chopped parsley before serving.
Notes
For extra crispiness, ensure vegetables are dry before tossing with oil and spices.