How do you keep roasted chickpeas crispy?

To keep roasted chickpeas crispy, dry them thoroughly before roasting, bake at a high temperature, and store them at room temperature in a breathable container to avoid moisture buildup.

Can I use canned chickpeas instead of dried ones?

Yes, canned chickpeas work great for roasted chickpea & veggie bowls. Make sure to rinse, drain, and dry them well before seasoning and roasting.

What are the best dressings for a veggie bowl?

Great dressings for a roasted chickpea & veggie bowl include tahini lemon dressing, cilantro-lime vinaigrette, spicy yogurt sauce, or simple olive oil with balsamic glaze.

Is a roasted chickpea & veggie bowl good for weight loss?

Yes, a roasted chickpea & veggie bowl is ideal for weight loss. It's high in fiber and protein, helping you stay full longer with fewer calories.

Roasted Chickpea & Veggie Bowl 2025

Description

This Roasted Chickpea & Veggie Bowl is a vibrant, healthy meal packed with crispy chickpeas, colorful roasted vegetables, and a flavorful dressing. Perfect for meal prep, quick lunches, or a satisfying plant-based dinner!

Ingredients

Scale

For the Chickpeas:
- 1 can (15 oz) chickpeas, drained, rinsed, and dried
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- Salt and pepper, to taste
For the Veggies:
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, peeled and sliced
- 1 zucchini, sliced
- 1 tbsp olive oil
- Salt and pepper, to taste
For the Bowl Assembly:
- 1 cup cooked quinoa or brown rice
- 1 handful baby spinach or arugula
- 1 small cucumber, diced
- Fresh parsley or cilantro, chopped
Optional Dressings:
- Tahini lemon dressing
- Balsamic vinaigrette

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Instructions

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
Prepare the chickpeas: Toss the chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread evenly on one baking sheet.
Prepare the veggies: Toss the broccoli, bell pepper, carrot, and zucchini with olive oil, salt, and pepper. Spread out on the second baking sheet.
Roast: Place both trays in the oven. Roast chickpeas for 25–30 minutes, shaking the pan halfway through, until crispy. Roast vegetables for 20–25 minutes until tender and slightly caramelized.
Assemble the bowls: Start with a base of cooked quinoa or brown rice. Add a handful of greens, top with roasted veggies, crispy chickpeas, cucumber, and fresh herbs.
Drizzle with dressing of your choice before serving. Enjoy!

Notes

Ensure chickpeas are thoroughly dried before roasting for maximum crispiness.
Feel free to swap out vegetables based on what’s in season or your preferences.
Add avocado slices, pickled onions, or a dollop of hummus for extra richness.

For a spicier version, add a pinch of cayenne pepper to the chickpeas before roasting.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Lunch
Method: Roasting, Assembling
Cuisine: Mediterranean-Inspired, Global Fusion