Roasted Chickpea and Veggie Bowl — On a rain-dotted afternoon, I pulled a warm bowl of roasted goodness from the oven and wrapped my hands around it like a favorite sweater. This Roasted Chickpea and Veggie Bowl is a fall favorite that feels like a cozy kitchen hug: caramelized squash, crisp-tender Brussels sprouts, and golden chickpeas tossed in warming spices. It’s easy enough for a weeknight but pretty enough for guests, which is why readers keep returning for this recipe and sharing their own seasonal spins. For a visual step-through, check out this short guide to a similar dish on our roasted chickpea veggie web story.
Why readers love this Roasted Chickpea and Veggie Bowl
- Layered textures: crunchy chickpeas, soft roasted veg, and a creamy dressing.
- Seasonal flavors: pumpkin-spiced warmth without being sweet, orange and maple notes if you like.
- Versatility: grain bowl, salad topper, or a main with warm flatbread.
Ingredients
- 2 cans (15 oz) chickpeas, rinsed, drained and patted dry
- 1 small butternut squash or 2 cups diced pumpkin
- 12 oz Brussels sprouts, halved
- 1 large sweet potato, diced
- 1 small red onion, sliced
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- Salt and black pepper, to taste
- 4 cups cooked quinoa or brown rice (optional base)
- 2 cups mixed greens or baby kale
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- Warm water to thin dressing as needed
- Optional garnish: pepitas, chopped parsley, a sprinkle of feta
Step-by-step instructions
- Preheat and prep
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment.
- Season the chickpeas
- Toss chickpeas with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper. Spread on one baking sheet in a single layer.
- Roast the vegetables
- On the second baking sheet, toss squash, sweet potato, Brussels sprouts, and red onion with 2 tbsp olive oil, a pinch of cinnamon, salt, and pepper. Roast until tender and slightly caramelized, about 25–30 minutes, turning once.
- Crisp the chickpeas
- Roast chickpeas for 20–25 minutes, shaking the pan halfway, until they’re golden and crunchy.
- Make the tahini dressing
- Whisk tahini, lemon juice, maple syrup, a pinch of salt, and warm water until smooth and drizzly.
- Assemble bowls
- Place a base of warm quinoa or rice into bowls, add mixed greens, pile on the roasted vegetables, and finish with crunchy chickpeas and a drizzle of tahini dressing. Garnish with pepitas or feta if you like.
Tips for success
- Dry chickpeas thoroughly: moisture prevents crisping. Pat them with paper towels or a clean tea towel before oiling.
- Don’t overcrowd the pan: give vegetables and chickpeas space to roast rather than steam.
- Spice balance: if you love heat, add 1/4 tsp cayenne to the chickpea seasoning.
- Make it ahead: roast the veggies and chickpeas separately and re-crisp chickpeas in a hot oven for 5–7 minutes before serving.
- For another hearty take on this idea, try the sheet pan approach in our roasted chickpea veggie sheet pan dinner for even easier cleanup.
Possible variations
- Gluten-free: Use quinoa or a gluten-free grain as the base ( quinoa and most grains listed are naturally gluten-free).
- Add a streusel topping: For a sweet-savory twist, sprinkle a savory oat-and-seed streusel over the squash before the last 10 minutes of roasting — it adds crunch like a crumble but keeps the bowl hearty.
- Protein boost: Add browned tofu cubes or a soft-boiled egg.
- Seasonal swap: In spring, swap roasted squash for asparagus and radishes.
- Vegetarian comfort: Replace feta with a dollop of herbed Greek-style yogurt.
Storage recommendations
- Refrigerate leftovers in an airtight container for up to 3–4 days.
- Store dressing separately to keep roasted vegetables and chickpeas crisp.
- To reheat: warm the vegetables in a 350°F (175°C) oven for 8–10 minutes; re-crisp chickpeas for 5–7 minutes. If using rice or quinoa, microwave briefly or warm on the stovetop with a splash of water.
Serving suggestions
- Pair with warm flatbread or crusty whole-grain rolls.
- Serve as part of a seasonal spread alongside spiced apple compote or roasted beets.
Conclusion
This Roasted Chickpea and Veggie Bowl is the kind of seasonal recipe that feels like it was made just for cool afternoons and cozy kitchens. It’s flexible, forgiving, and full of autumnal comfort — perfect for home bakers who love adding a savory seasonal dish to their repertoire. For a slightly different take and inspiration, you can also try the Roasted Chickpea & Veggie Bowl Recipe – Cooking For Peanuts which offers additional ideas and plating suggestions.
FAQs
Q: How long do roasted chickpeas stay crunchy?
A: Roasted chickpeas are crispiest the day they’re made. Stored separately from dressings and refrigerated in an airtight container, they retain good crunch for 2–3 days. Re-crisp in a hot oven for a few minutes before serving.
Q: Can I make this Roasted Chickpea and Veggie Bowl vegan?
A: Yes — omit the feta and use maple syrup or agave in the dressing (already plant-based), and choose a vegan yogurt if you want a creamy garnish.
Q: What grain pairs best with this bowl?
A: Quinoa, farro, and brown rice are all excellent. Quinoa is quick and gluten-free, while farro adds a nutty, chewy texture that complements roasted veg.
Q: Can I roast everything together on one pan?
A: You can, but watch that chickpeas and tender vegetables may finish at different times. If roasting together, use larger chunks of squash and add chickpeas during the last 15–20 minutes to maintain crispness.
Roasted Chickpea and Veggie Bowl
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A warm bowl of roasted caramelized squash, crisp-tender Brussels sprouts, and golden chickpeas tossed in warming spices, perfect for cozy days.
Ingredients
- 2 cans (15 oz) chickpeas, rinsed, drained and patted dry
- 1 small butternut squash or 2 cups diced pumpkin
- 12 oz Brussels sprouts, halved
- 1 large sweet potato, diced
- 1 small red onion, sliced
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- Salt and black pepper, to taste
- 4 cups cooked quinoa or brown rice (optional base)
- 2 cups mixed greens or baby kale
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- Warm water to thin dressing as needed
- Optional garnish: pepitas, chopped parsley, a sprinkle of feta
Instructions
- Preheat oven to 425°F (220°C) and line two baking sheets with parchment.
- Toss chickpeas with 1 tbsp olive oil, smoked paprika, cumin, salt, and pepper, then spread on one baking sheet in a single layer.
- Toss squash, sweet potato, Brussels sprouts, and red onion with 2 tbsp olive oil, cinnamon, salt, and pepper on the second baking sheet and roast for about 25–30 minutes, turning once.
- Roast chickpeas for 20–25 minutes, shaking the pan halfway until golden and crunchy.
- Whisk tahini, lemon juice, maple syrup, salt, and warm water until smooth.
- Assemble bowls with a base of warm quinoa or rice, add mixed greens, roasted vegetables, and finish with chickpeas and tahini dressing. Garnish if desired.
Notes
Dry chickpeas thoroughly for maximum crispiness. Store dressing separately from the bowl to maintain crunchiness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian