Description
A healthy and flavorful roasted chickpeas and vegetable meal, perfect for a nutritious lunch or dinner. Crispy roasted chickpeas paired with a medley of roasted vegetables seasoned with herbs and spices.
Ingredients
2 cups canned chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium red bell pepper, chopped into 1-inch pieces
1 medium zucchini, chopped into 1-inch pieces
1 medium yellow squash, chopped into 1-inch pieces
1 medium red onion, chopped into 1-inch pieces
1 cup cherry tomatoes, halved
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a medium bowl, toss the drained chickpeas with 1 tablespoon olive oil, smoked paprika, ground cumin, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
Spread the chickpeas in a single layer on a large baking sheet.
In a separate large bowl, combine the chopped red bell pepper, zucchini, yellow squash, red onion, and cherry tomatoes.
Drizzle the vegetables with 1 tablespoon olive oil, then sprinkle with dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat evenly.
Spread the vegetables in a single layer on a second large baking sheet.
Place both baking sheets in the oven and roast for 25 to 30 minutes, stirring the chickpeas and vegetables halfway through, until the chickpeas are crispy and the vegetables are tender and slightly caramelized.
Remove from the oven and transfer the chickpeas and vegetables to a serving dish.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes