Description
A nutritious and flavorful roasted chickpeas and vegetable meal that’s perfect for a healthy lunch or dinner. Crispy roasted chickpeas paired with a medley of roasted vegetables, seasoned with herbs and spices for a satisfying plant-based dish.
Ingredients
2 cans (15 ounces each) chickpeas, drained and rinsed
2 tablespoons olive oil, divided
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1/2-inch slices
1 medium yellow squash, cut into 1/2-inch slices
1 medium red onion, cut into wedges
1 cup cherry tomatoes
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a medium bowl, toss the rinsed chickpeas with 1 tablespoon olive oil, ground cumin, smoked paprika, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until evenly coated.
Spread the seasoned chickpeas in a single layer on one side of the prepared baking sheet.
In a large bowl, combine the red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes.
Drizzle the vegetables with the remaining 1 tablespoon olive oil, and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss to coat evenly.
Spread the vegetables in a single layer on the other side of the baking sheet, keeping them separate from the chickpeas.
Roast in the preheated oven for 30 to 35 minutes, stirring the vegetables and chickpeas halfway through, until the chickpeas are crispy and the vegetables are tender and slightly caramelized.
Remove the baking sheet from the oven. Drizzle the roasted vegetables and chickpeas with fresh lemon juice and sprinkle with chopped parsley.
Gently toss everything together on the baking sheet or transfer to a serving dish.
Serve warm as a main meal or side dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes