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–+ servings
Roasted Chickpea Veggie Bowl

Easy Roasted Chickpea Veggie Bowl Bursting with Bold Flavors

A vibrant Roasted Chickpea Veggie Bowl packed with bold flavors and nutritious ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 bowls
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Chickpeas
  • 1 can Chickpeas, canned or cooked Rinse and dry well for maximum crispiness when roasting.
  • 2 tablespoons Olive oil Helps the chickpeas crisp up beautifully.
  • 1 teaspoon Smoked paprika Adds a smoky depth to the chickpeas.
  • 1 teaspoon Ground cumin Brings warmth and bold flavor.
  • 1 teaspoon Garlic powder Infuses gentle savory notes.
  • to taste Salt Essential for enhancing flavors.
  • to taste Pepper Essential for enhancing flavors.
For the Veggies
  • 2 cups Baby spinach or kale Adds a fresh, tender base.
  • 1 cup Cherry tomatoes Burst with juicy sweetness.
  • 1 medium Cucumber Provides a cool, crisp bite.
  • 1 small Red onion Thinly sliced for crunch.
  • 1 medium Avocado Brings creamy smoothness.
For the Dressing
  • 2 tablespoons Lemon juice Brightens the bowl.
  • 2 tablespoons Tahini Adds a creamy, nutty element.
  • 1 teaspoon Honey or maple syrup Delivers a touch of sweetness.
  • 2 tablespoons Water Used to thin the dressing.
  • to taste Salt Season to taste.
  • to taste Pepper Season to taste.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • small bowl

Method
 

For the Roasted Chickpeas
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Toss the dried chickpeas with olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper in a large bowl until evenly coated.
  3. Spread the seasoned chickpeas in a single layer on your prepared baking sheet and roast for 20–25 minutes, shaking the pan halfway.
For the Veggies
  1. Wash and dry the baby spinach (or kale), halve cherry tomatoes, thinly slice cucumber and red onion, and cube the avocado.
For the Dressing
  1. In a small bowl, whisk together lemon juice, tahini, honey (or maple syrup), water, salt, and pepper.
To Assemble
  1. Divide the greens among serving bowls, nestle the warm roasted chickpeas on top, and arrange tomatoes, cucumber, red onion, and avocado chunks.
  2. Drizzle the tahini dressing generously over each bowl.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 15gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 12gSodium: 300mgPotassium: 700mgFiber: 10gSugar: 2gVitamin A: 90IUVitamin C: 60mgCalcium: 15mgIron: 25mg

Notes

For an extra pop of color, top with lemon zest or fresh parsley.

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