Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 4 cups chopped seasonal vegetables (e.g., broccoli florets, cubed sweet potato, bell pepper)
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup cooked quinoa or brown rice (for serving base)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Prepare the vegetables by chopping them into bite-sized pieces and ensuring the chickpeas are thoroughly rinsed and patted dry.
- Step 2: On a large rimmed baking sheet, combine the chopped vegetables and drained chickpeas. Drizzle with 2 tablespoons of olive oil, the smoked paprika, garlic powder, kosher salt, and black pepper. Toss until everything is evenly coated.
- Step 3: Roast the vegetables and chickpeas for 25–35 minutes, stirring the mixture halfway through the cooking time. The vegetables should be tender, and the chickpeas should be slightly crispy and golden brown when done.
- Step 4: While the vegetables are roasting, prepare the quinoa or brown rice according to the package instructions, using the remaining 1 tablespoon of olive oil in the cooking water for added flavor.
- Step 5: To assemble the bowls, scoop a portion of the cooked quinoa or rice into the bottom of each bowl, then generously top with the warm, roasted vegetable and chickpea mixture, serving immediately.
Notes
- Leftovers store beautifully for up to 3 days; keep the roasted vegetables separate from the grain base in the fridge to prevent the rice or quinoa from getting soggy.
- For the best texture, gently reheat the roasted vegetables and chickpeas in a toaster oven or air fryer until warmed through, avoiding the microwave which can soften the chickpea crunch.
- Elevate the bowl with a generous squeeze of fresh lemon juice or a dollop of creamy garlic-tahini dressing right before serving for a burst of necessary acidity.
- The key to truly crispy chickpeas is dryness; after rinsing, pat them aggressively with a paper towel—excess moisture creates steam and prevents them from crisping in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American