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Roasted Chickpea & Veggie Bowl

Healthy Fact of the Day

Roasted Chickpea & Veggie Bowl is a nutrient-packed meal rich in plant-based protein, fiber, and healthy fats. Chickpeas provide protein and fiber to support digestion and keep you full, while quinoa adds all nine essential amino acids, making it a complete protein. Roasting vegetables enhances flavor while retaining key vitamins and antioxidants. Using olive oil provides heart-healthy fats, and a squeeze of lemon juice boosts vitamin C absorption. This bowl is a perfect balance of protein, fiber, and essential nutrients for a satisfying and wholesome meal!
Roasted Chickpea & Veggie Bowl

Roasted Chickpea & Veggie Bowl

Recipe by Daily Disher



Wholesome and flavorful, Roasted Chickpea & Veggie Bowl—crispy spiced chickpeas, roasted vegetables, and fluffy quinoa, drizzled with fresh lemon juice for a hearty, nourishing meal.

Course: DinnerCuisine: MediterraneanDifficulty: Easy
3.0 from 10 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

    Ingredients

    • 1.5 cups canned chickpeas

    • 2 tablespoons olive oil

    • 1 teaspoon smoked paprika

    • 1 teaspoon ground cumin

    • 1 teaspoon garlic powder

    • 0.5 teaspoon salt

    • 4 cups mixed vegetables like bell peppers and zucchini

    • 1 cup quinoa

    • 2 cups vegetable broth

    • 1 tablespoon lemon juice

    Directions

    • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easier cleanup.
    • Drain and rinse the canned chickpeas, then pat them dry using a clean kitchen towel to remove excess moisture.
    • In a mixing bowl, combine the chickpeas with olive oil, smoked paprika, ground cumin, garlic powder, and salt until evenly coated.
    • Spread the chickpeas onto the prepared baking sheet and roast in the oven for about 20 minutes until crispy.
    • Meanwhile, cook the quinoa by bringing vegetable broth to a boil, then adding quinoa. Cover and simmer for 15 minutes or until liquid is absorbed.
    • In a separate pan, heat olive oil over medium heat and sauté the mixed vegetables until tender and slightly charred.
    • Once done, mix the roasted chickpeas with the sautéed vegetables and cooked quinoa. Drizzle with lemon juice before serving.

    Nutrition Facts

    • Total number of serves: 4
    • Calories: 250kcal
    • Cholesterol: 0mg
    • Sodium: 620mg
    • Potassium: 400mg
    • Sugar: 8g
    • Protein: 6g
    • Calcium: 60mg
    • Iron: 2mg

    Wholesome and satisfying, Roasted Chickpea & Veggie Bowl combines crispy, spiced chickpeas with roasted vegetables and fluffy quinoa, all drizzled with fresh lemon juice. Packed with plant-based protein, fiber, and vibrant flavors, this nourishing bowl is a delicious and balanced meal perfect for a healthy lunch or dinner.

    3.0 from 10 votes

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    Tip of the Day

    “Always let your meat rest before slicing.”

    Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

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