Description
A vibrant and easy recipe combining roasted vegetables and chickpeas, perfect for busy weeknights or casual gatherings.
Ingredients
- 4 cups mixed vegetables (bell peppers, zucchini, carrots)
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon garlic powder (optional)
- 1 teaspoon cumin (optional)
- Cooked quinoa or brown rice for serving
- Tahini or yogurt dressing for drizzling
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss chopped vegetables and chickpeas with olive oil, salt, pepper, and your choice of spices.
- Spread the mixture evenly on a large baking sheet, ensuring not to overcrowd.
- Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until golden and slightly crispy.
- Serve roasted veggies and chickpeas over a base of quinoa or brown rice, drizzled with your favorite dressing.
Notes
Use seasonal vegetables for the best flavor and consider adding ingredients like feta cheese or fresh herbs for extra taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean