Easy Quick Vegetarian Recipes: Roasted Chickpea and Veggie Bowl – 1 Wholesome Bowl That Comes Together Fast
A quick and easy vegetarian bowl featuring crispy roasted chickpeas, colorful veggies, hearty grains, and a tangy tahini dressing. Ready in 30 minutes for lunch or dinner.
Ingredients
1 can chickpeas, drained and dried
2 cups chopped vegetables (bell pepper, zucchini, onion, tomatoes)
2 tbsp olive oil
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp garlic powder
Salt and pepper to taste
1 cup cooked quinoa or couscous
2 tbsp tahini
1 tbsp lemon juice
1 clove garlic, minced
2–3 tbsp water (to thin)
Fresh parsley or cilantro for garnish
Optional: avocado, hummus, pickled onions
Instructions
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Preheat oven to 425°F.
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Toss chickpeas with 1 tbsp oil and spices. Spread on one half of a baking sheet.
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Toss chopped vegetables with remaining oil, salt, and pepper. Spread on other half.
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Roast 20–25 minutes, shaking halfway through.
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Cook grains according to package instructions.
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Whisk tahini, lemon juice, garlic, and water until creamy.
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Assemble bowls with grains, veggies, chickpeas, dressing, and toppings. Serve warm or cold.
Notes
Dry chickpeas thoroughly for best crisp. Swap grains and veggies to suit your taste. Dressing keeps for 1 week in fridge.