Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and thoroughly dried
- 4 cups assorted chopped vegetables (e.g., broccoli florets, bell pepper, zucchini)
- 3 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 cup uncooked quinoa
- Salt and black pepper, to taste
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- Step 2: In a large bowl, combine the chopped vegetables and dried chickpeas. Drizzle with 2 tablespoons of olive oil, then toss thoroughly with the smoked paprika, garlic powder, salt, and pepper until all ingredients are evenly coated.
- Step 3: Spread the vegetable and chickpea mixture in a single layer on the prepared baking sheet. Roast for 25–30 minutes, tossing the contents halfway through, until the vegetables are tender and slightly caramelized, and the chickpeas are crisp.
- Step 4: While the roasting occurs, prepare the quinoa. Cook the 1 cup of quinoa according to package directions (typically simmering with 2 cups of water or broth) until all the liquid is absorbed and the grain is fluffy.
- Step 5: To assemble the bowls, divide the cooked quinoa evenly among serving bowls. Top generously with the hot roasted vegetable and chickpea mixture. Serve immediately.
Notes
- Ensure your rinsed chickpeas are completely dry—pat them aggressively with paper towels—before roasting; excess moisture is the enemy of a perfectly crispy, blistered texture.
- To revive the texture of the roasted components, spread them on a baking sheet and heat in a 350°F oven for 5–7 minutes instead of microwaving, which prevents them from steaming.
- Store leftover roasted vegetables and chickpeas separately from the quinoa in airtight containers for up to 3 days to help the chickpeas retain some of their crispness.
- For a complete meal transformation, drizzle a spoonful of bright lemon-tahini dressing or a simple squeeze of fresh lime juice over the finished bowl just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American