Are you looking for a healthy and delicious meal that is easy to prepare? The Crispy Chickpea & Roasted Veggie Bowl with Lemon Yogurt Sauce is the perfect choice! This bowl is packed with flavor and nutrition, making it a fantastic option for lunch or dinner. With crispy chickpeas, colorful roasted vegetables, and a refreshing lemon yogurt sauce, each bite is sure to delight your taste buds.
Why Make This Recipe
You should definitely try this recipe because it is not only tasty but also very healthy. Chickpeas provide a good source of protein, while roasted vegetables are full of vitamins. The lemon yogurt sauce adds a creamy and zesty flavor that ties everything together. Plus, it’s quick to make—perfect for busy weeknights or meal prep for the week ahead.
How to Make Crispy Chickpea & Roasted Veggie Bowl with Lemon Yogurt Sauce
Making this recipe is easy and can be done in just a few steps! You will enjoy cooking and assembling these bowls.
Ingredients:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- 1 cup cooked quinoa or couscous
- Fresh parsley, for garnish
- 1/2 cup plain Greek yogurt
- Juice of 1/2 lemon
- 1 garlic clove, minced
Directions:
- Preheat your oven to 425°F (220°C).
- Pat the chickpeas dry with a towel. Spread the chickpeas on a baking sheet with chopped zucchini, bell pepper, and sliced onion.
- Drizzle everything with olive oil and sprinkle with smoked paprika, cumin, salt, and pepper. Toss to coat all the ingredients.
- Roast in the oven for 25–30 minutes, stirring halfway through. When done, the veggies will be tender, and the chickpeas will be crispy.
- While the veggies are roasting, whisk together the Greek yogurt, lemon juice, minced garlic, salt, and pepper in a bowl for the sauce.
- To assemble your bowls, divide the cooked quinoa or couscous into bowls. Top with the roasted chickpeas and veggies, drizzle with the lemon yogurt sauce, and garnish with fresh parsley.
How to Serve Crispy Chickpea & Roasted Veggie Bowl
Serve this Crispy Chickpea & Roasted Veggie Bowl warm. It makes a joyful and colorful meal on its own. You can enjoy it as a hearty lunch or a light dinner, and it’s even better with friends and family.
How to Store Crispy Chickpea & Roasted Veggie Bowl
You can store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep the chickpeas crispy, store them separately from the veggies and sauce. Reheat the bowl in the oven for the best texture.
Tips to Make Crispy Chickpea & Roasted Veggie Bowl
- Make sure to dry the chickpeas well before roasting. This helps them get crispy.
- Feel free to use any seasonal vegetables you have on hand, such as carrots or broccoli.
- Adjust the spices according to your taste; you can add more paprika for extra flavor or use your favorite seasoning blend.
Variation
You can easily customize this bowl to suit your preferences. Try adding avocado for creaminess or swapping the quinoa for brown rice or bulgur. You can also replace Greek yogurt with a dairy-free option like coconut yogurt for a vegan variation.
FAQs
1. Can I make this recipe ahead of time?
Yes! You can roast the veggies and chickpeas in advance. Just store them in the fridge and assemble your bowls when you’re ready to eat.
2. Is this recipe gluten-free?
Yes, chickpeas, quinoa, and vegetables are gluten-free. Just make sure to use gluten-free grains if you choose to opt for couscous.
3. How can I make this dish spicier?
To add some heat, consider sprinkling red pepper flakes or adding a dash of hot sauce to the lemon yogurt sauce. Adjust according to your spice level preference.
