Fast Vegetarian Dinner: Chickpea Veggie Bowl
This Easy Roasted Chickpea and Veggie Bowl is a quick, satisfying vegetarian meal packed with crispy chickpeas, tender vegetables, hearty grains, and a creamy tahini or yogurt dressing—all ready in 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Scale
1 can (15 oz) chickpeas, drained and rinsed
1 zucchini, chopped
1 bell pepper, chopped
2 carrots, chopped
½ red onion, sliced
2 tbsp olive oil, divided
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
Salt & pepper
1 cup quinoa or couscous
Fresh herbs (parsley or cilantro)
Tahini Sauce:
2 tbsp tahini or Greek yogurt
Juice of ½ lemon
1 tsp maple syrup or honey
1 garlic clove, minced
1–2 tbsp water
Salt to taste
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment.
- Toss chickpeas with oil and spices. Spread on half of the pan.
- Toss veggies with remaining oil, salt, and pepper. Spread on other half.
- Roast 25 minutes, tossing halfway.
- Cook grain per package instructions.
- Whisk sauce ingredients until smooth.
- Assemble bowls with grains, chickpeas, veggies, sauce, and herbs.
Notes
Store components separately for best texture. Add greens or avocado for variety. Use any grain you love.