Chili Chickpea Roast
Experience the perfect balance of bold spices and wholesome, plant-based goodness with this Chili Chickpea Roast. Packed with protein-rich chickpeas, vibrant red bell peppers, tender zucchini, and caramelized red onions, this dish is elevated by the smoky-sweet flavor of paprika, the kick of chili powder, and a refreshing squeeze of lime. Perfectly roasted to achieve crispy chickpeas and tender veggies, this simple yet flavorful recipe is ideal for a quick weeknight dinner or a nutrient-packed side dish. Ready in just 40 minutes, it’s a naturally vegan, gluten-free meal enhanced by an optional garnish of fresh parsley or cilantro for a burst of color and freshness. Whether you're hosting guests or treating yourself, the Chili Chickpea Roast delivers on taste, texture, and nutrition.
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Recipe Information
Ingredients
- 2 cups canned chickpeas (garbanzo beans)
- 1 whole red bell pepper
- 1 medium zucchini
- 1 small red onion
- 3 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 whole lime
- 2 tablespoons fresh parsley or cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Drain and rinse the canned chickpeas well. Pat them dry using a clean kitchen towel or paper towel to ensure they roast properly.
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces.
In a large mixing bowl, combine the chickpeas, chopped vegetables, olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss until everything is evenly coated with the seasoning and oil.
Spread the seasoned chickpeas and vegetables in a single layer on the prepared baking sheet, making sure they aren’t overcrowded for even roasting.
Roast them in the oven for 20-25 minutes, stirring halfway through. The chickpeas should be golden and slightly crispy, and the vegetables should be tender with some caramelized edges.
Remove the baking sheet from the oven and squeeze fresh lime juice over the roasted chickpeas and vegetables for a bright, tangy flavor.
Transfer to a serving dish and garnish with chopped fresh parsley or cilantro, if desired. Serve immediately as a main or side dish.
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3952 mg | 172% | |
| Total Carbohydrate | 118.0 g | 43% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 36.0 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1524 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
