1. Can I make colorful roasted veggie chickpea bowls ahead of time?

Yes! You can roast all the vegetables and chickpeas up to four days ahead. Store them in airtight containers and assemble the bowl fresh with greens or grains when you’re ready to eat.

2. Can I use canned chickpeas for this recipe?

Absolutely. Canned chickpeas work perfectly—just rinse and dry them well before roasting to help them crisp and caramelize evenly in the oven.

3. What dressing goes best with roasted veggie chickpea bowls?

A simple lemon-olive oil dressing works beautifully. You can also try tahini, balsamic glaze, or Greek yogurt-based dressings for extra flavor and creaminess.

4. How do I store leftovers and keep them fresh?

Keep each component—roasted veggies, chickpeas, and dressing—stored separately in the fridge for up to four days. Reheat the veggies or enjoy everything cold for a refreshing salad-style version.

Colorful Roasted Veggie Chickpea Bowl: 7 Fresh Ingredients

Name: Colorful Roasted Veggie Chickpea Bowl: Bright, Fresh, and Wholesome
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained, rinsed, and patted dry; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1 zucchini, chopped; 1 red onion, sliced; 1 cup cherry tomatoes; 1 carrot, thinly sliced (optional); 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon cumin; Salt and black pepper, to taste; 1/4 cup chopped fresh parsley; Juice of 1 lemon; 1 teaspoon Dijon mustard; Cooked quinoa, rice, or farro, for serving (optional); Crumbled feta or Greek yogurt, for topping (optional)

Colorful Roasted Veggie Chickpea Bowl: Bright, Fresh, and Wholesome

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A vibrant mix of roasted vegetables, golden chickpeas, and fresh lemon-herb dressing—this Mediterranean bowl is simple, wholesome, and full of color and joy.

Author: Imma
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Roasted
Cuisine: Mediterranean
Diet: Vegan

Ingredients

Scale

1 can (15 oz) chickpeas, drained, rinsed, and patted dry
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 zucchini, chopped
1 red onion, sliced
1 cup cherry tomatoes
1 carrot, thinly sliced (optional)
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Salt and black pepper, to taste
1/4 cup chopped fresh parsley
Juice of 1 lemon
1 teaspoon Dijon mustard
Cooked quinoa, rice, or farro, for serving (optional)
Crumbled feta or Greek yogurt, for topping (optional)

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Instructions

Preheat oven to 400°F (200°C).
In a large bowl, toss chickpeas and chopped vegetables with olive oil, paprika, garlic powder, cumin, salt, and pepper.
Spread the mixture evenly on a baking sheet and roast for 25–30 minutes, stirring halfway, until veggies are tender and chickpeas are golden.
While roasting, whisk together lemon juice, Dijon mustard, olive oil, salt, and parsley to make the dressing.
Once the veggies and chickpeas are done, let cool slightly, then toss with the dressing.
Serve warm over grains or greens, and top with crumbled feta or Greek yogurt if desired.

Notes

This bowl is perfect for meal prep and can be served warm or chilled. Customize with your favorite veggies or add tahini, hummus, or falafel for variation.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 7g
Sodium: 460mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 9g
Protein: 10g
Cholesterol: 0mg

Find it online: https://www.cozyfamilyrecipes.com/colorful-roasted-veggie-chickpea-bowl/