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Crispy Chickpea and Roasted Veggie Bowl

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A quick, healthy, and satisfying bowl featuring crispy roasted chickpeas, caramelized vegetables, and a fresh green goddess dressing. Perfect for meal prep or a nourishing weeknight dinner.

Ingredients

Scale
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 2 tablespoons olive oil, divided
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 medium zucchini, cut into half-moons (about 1 cup)
  • 1 red bell pepper, diced (about 1 cup)
  • 1 small red onion, sliced into wedges
  • 1 cup cherry tomatoes, halved
  • 1/2 cup mayonnaise (light or vegan alternative preferred)
  • 1/4 cup plain Greek yogurt or dairy-free coconut yogurt
  • 1 small clove garlic, minced
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley leaves
  • 2 tablespoons fresh chives
  • 2 tablespoons fresh tarragon or basil (optional)
  • Salt and pepper, to taste
  • Optional garnishes: toasted pumpkin seeds or nuts, feta or goat cheese

Instructions

  1. Preheat oven to 425°F (220°C). Toss zucchini, red bell pepper, red onion, and cherry tomatoes with 1 tablespoon olive oil, salt, and pepper. Spread evenly on one side of a large baking sheet.
  2. Roast vegetables for 20-25 minutes until tender and slightly caramelized, stirring once halfway through.
  3. While veggies roast, drain and rinse chickpeas thoroughly, then dry by patting with paper towels.
  4. Toss chickpeas with remaining 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper until well coated.
  5. Spread chickpeas on the other side of the baking sheet in a single layer. Roast alongside veggies for 20-25 minutes, shaking or stirring every 10 minutes until golden and crunchy.
  6. In a food processor, combine mayonnaise, Greek yogurt, garlic, lemon juice, parsley, chives, tarragon (if using), salt, and pepper. Blend until smooth and creamy, scraping down sides as needed.
  7. Once chickpeas and veggies are done, let cool slightly. In serving bowls, layer roasted veggies and crispy chickpeas, then drizzle generously with green goddess dressing.
  8. Garnish with toasted pumpkin seeds or cheese if desired and serve warm or at room temperature.

Notes

Dry chickpeas thoroughly before roasting to ensure crispiness. Avoid overcrowding the pan to prevent steaming. Roasting veggies and chickpeas on the same pan saves dishes but watch closely to avoid burning. Dressing can be made ahead and stored in the fridge. For leftovers, store chickpeas and veggies separately from dressing to keep chickpeas crispy. Reheat chickpeas and veggies in a 350°F oven for 10 minutes before serving.

Nutrition

Keywords: crispy chickpeas, roasted vegetables, green goddess dressing, healthy bowl, vegan option, meal prep, quick dinner

Find it online: https://blingbite.com/crispy-chickpea-and-roasted-veggie-bowl-recipe-easy-healthy-meal-ideas/