Mediterranean Chickpea Bowl
A vibrant and healthy meal, rich in Mediterranean flavors, featuring creamy hummus, roasted vegetables, and fresh herbs.
Ingredients
Vegetables
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium zucchini, diced
- 1 each bell pepper, diced
- 1 small red onion, sliced
- 1 cup cherry tomatoes, halved
Seasoning & Dressing
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- to taste Salt & pepper
Base
- 1 cup cooked quinoa or brown rice
Serving Elements
- 1 cup Hummus for serving
- Fresh parsley or mint for garnish
- Optional: lemon wedges for serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a mixing bowl, combine the diced zucchini, bell pepper, sliced onion, and halved cherry tomatoes. Drizzle with olive oil, and sprinkle with garlic powder, smoked paprika, salt, and pepper. Toss until everything is well-coated.
Cooking
- Spread the vegetables evenly on the prepared baking sheet. Roast in the preheated oven for about 20-25 minutes, turning halfway through.
- Meanwhile, prepare the quinoa or brown rice according to package instructions.
Assembly
- To assemble, spread a generous scoop of hummus into each serving bowl. Top with a portion of the cooked quinoa or brown rice, followed by the roasted vegetables.
- Garnish with fresh parsley or mint and serve with lemon wedges on the side.
Notes
For added flavor, marinate the chickpeas in olive oil, lemon juice, and spices for about 15 minutes before adding them to the bowl. Mix and match your favorite seasonal vegetables. Add feta cheese or avocado for creaminess.