Roasted Vegetables with Chickpeas
Delight in the wholesome flavors of this vibrant Roasted Vegetables with Chickpeas recipe, a perfect blend of nutrient-packed veggies and protein-rich chickpeas, all seasoned with aromatic spices like smoked paprika, cumin, and garlic powder. This easy sheet-pan dish features a medley of roasted zucchini, carrots, red bell peppers, purple onion, and broccoli, caramelized to perfection in the oven and complemented by crispy chickpeas. Ready in just 45 minutes, it’s an ideal option for a quick weeknight dinner or a satisfying vegetarian meal. Serve it as a standalone entrée or pair it with quinoa, rice, or warm pita for a hearty and flavorful feast. With its simple preparation, vibrant colors, and versatile serving options, this roasted vegetable recipe is bound to become a staple in your healthy eating rotation!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 large Red bell pepper
- 1 large Purple onion
- 3 medium Carrots
- 1 head Broccoli
- 15 ounces Canned chickpeas
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Wash and prep the vegetables: slice the zucchini into half-moons, cut the red bell pepper into strips, slice the onion into wedges, peel and slice the carrots into sticks, and cut the broccoli into small florets.
Drain and rinse the canned chickpeas thoroughly under cold water using a colander.
Place the prepared vegetables and chickpeas on the lined baking sheet.
In a small bowl, whisk together olive oil, garlic powder, smoked paprika, cumin, salt, and black pepper.
Drizzle the seasoning mixture over the vegetables and chickpeas. Toss everything on the baking sheet to ensure even coating.
Spread the vegetables and chickpeas into a single layer to promote even roasting.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized, and the chickpeas are crispy.
Once roasted, remove the baking sheet from the oven and let cool for a few minutes.
Sprinkle freshly chopped parsley over the roasted vegetables and chickpeas if using, and serve warm. Enjoy as a main dish or pair with rice, quinoa, or pita.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7958 mg | 346% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 39.4 g | 141% | |
| Total Sugars | 63.6 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 491 mg | 38% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 3808 mg | 81% | |
*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.
