By Leah Mayton
Roasted Chickpea and Veggie Bowl
This vegetarian bowl is packed with roasted chickpeas, vibrant veggies, and a tangy lemon-tahini dressing. Perfect for meat free Mondays! I often enjoy this one as quick work-from-home lunch when I’m craving a little goodness.
Updated at: Thu, 20 Feb 2025 17:58:46 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories303.2 kcal (15%)
Total Fat12.9 g (18%)
Carbs38.6 g (15%)
Sugars6.2 g (7%)
Protein10.8 g (22%)
Sodium179.3 mg (9%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1can chickpeas
drained and rinsed
1 cupzucchini
sliced
1 cupcherry tomatoes
2 cupsquinoa
cooked
1 Tbspolive oil
1 tspcumin
Dressing
Instructions
Step 1
Toss chickpeas and veggies with olive oil and cumin. Roast at 400°F (200°C) for 20 minutes.
Step 2
Mix dressing ingredients until smooth.
Step 3
Assemble bowls with quinoa, roasted chickpeas, and veggies. Drizzle with dressing.
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