Description
A bright, simple bowl filled with roasted vegetables and chickpeas, enhanced with lemon and parsley.
Ingredients
Scale
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, chopped
- 1 cup cooked chickpeas
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
- Lemon wedges for serving
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it. Dice the zucchini and bell pepper, halve the cherry tomatoes, and chop the red onion so all pieces are roughly the same size for even roasting.
- Combine the zucchini, bell pepper, cherry tomatoes, red onion, and chickpeas in a large bowl. Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and pepper. Toss until evenly coated.
- Spread the vegetables and chickpeas on the baking sheet in a single layer. Roast for 25–30 minutes, stirring once halfway through, until tender and slightly browned.
- Remove from the oven and let cool slightly. Serve in bowls, garnished with parsley and lemon wedges, squeezing lemon over each bowl before eating.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat gently to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 7g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg