Go Back
- 2 cans (15 oz each) chickpeas, drained and rinsed - 1 red bell pepper, diced - 1 zucchini, sliced into half-moons - 1 red onion, sliced into wedges - 1 cup cherry tomatoes, halved - 3 tablespoons olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste Chickpeas are the star of this dish. They are high in protein and fiber. They also have a nice, creamy texture once roasted. Next, I use colorful vegetables. Red bell pepper adds sweetness. Zucchini brings a slight crunch. Red onion gives a nice sharp flavor. Cherry tomatoes burst with sweetness when cooked. To season, I use olive oil as a base. It makes the veggies nice and shiny. Garlic powder adds flavor without the fuss of fresh garlic. Smoked paprika gives warmth and depth. Oregano adds a classic Mediterranean taste. Don’t forget salt and pepper to bring it all together. - 2 cups cooked quinoa or couscous - Fresh parsley, chopped, for garnish - Lemon wedges for serving Quinoa or couscous makes a great base for the bowl. They add extra texture and fiber. Fresh parsley brightens the dish with a burst of color. Lemon wedges are key for a fresh kick. A squeeze of lemon juice makes all the flavors pop. These ingredients come together to create a healthy and delicious meal. You can customize it based on what you have on hand. Feel free to mix and match! - Preheat your oven to 400°F (200°C). - On a large sheet pan, combine: - 2 cans (15 oz each) chickpeas, drained and rinsed - 1 red bell pepper, diced - 1 zucchini, sliced into half-moons - 1 red onion, sliced into wedges - 1 cup cherry tomatoes, halved Drizzle 3 tablespoons of olive oil over the mixture. Add 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1 teaspoon of dried oregano, and salt and pepper to taste. Toss everything together. Make sure all the veggies and chickpeas are coated well. Spread the mixture evenly on the sheet pan. Roast the mixture in the preheated oven for 25-30 minutes. Stir halfway through to ensure even cooking. You want the vegetables to be tender and slightly caramelized. While the veggies roast, cook 2 cups of quinoa or couscous. Follow the package instructions for best results. Once the sheet pan comes out of the oven, let it cool for a few minutes. In bowls, layer the cooked quinoa or couscous. Top it with the roasted chickpea and vegetable mix. For a pop of color and flavor, garnish with chopped fresh parsley. Serve with lemon wedges on the side. A fresh squeeze of lemon adds a nice touch! To ensure even roasting, spread the chickpeas and veggies in a single layer. If they are too close together, they may steam instead of roast. This can make them soggy. Stir the mixture halfway through roasting. This helps with even cooking and browning. The recommended roasting time for this dish is between 25 to 30 minutes. Keep an eye on the veggies. They should be tender and slightly caramelized when done. If you like them crispier, you can roast them a bit longer. Just remember to check often. To boost the flavor, try adding a pinch of cayenne pepper for heat. You can also mix in a teaspoon of ground cumin for a warm, earthy taste. A sprinkle of feta cheese just before serving can add creaminess. For herbs, fresh thyme or rosemary pairs well with these flavors. You can also use fresh dill for a bright taste. Just chop them finely and toss them in right before serving. These herbs can make your dish pop with freshness. {{image_2}} You can boost protein in your Mediterranean bowl easily. Adding cooked chicken makes it hearty. Simply grill or roast it before mixing. Tofu is a great plant-based option. Press and cube tofu, then roast it for texture. You may also try different legumes like black beans or lentils for variety. Each adds unique flavor and nutrition. Feel free to swap veggies based on what's fresh. Seasonal vegetables like asparagus or eggplant work well. Carrots or spinach can also add color and taste. If you can't find a specific vegetable, use what you have. This flexibility keeps your dish exciting and helps reduce waste. Quinoa and couscous are popular, but you have choices. You can use rice, bulgur, or farro for a different base. Each grain has its unique taste and texture. Quinoa offers a nutty flavor while couscous is light and fluffy. Experiment with what you like best, and enjoy the change! Store your Mediterranean chickpea bowls in an airtight container. This keeps them fresh. They last about 3 to 4 days in the fridge. Make sure to let the dish cool before sealing. This prevents moisture buildup. Keeping it cold helps maintain flavor and texture. You can freeze leftovers for longer storage. Use freezer-safe bags or containers for best results. Remove as much air as possible before sealing. The dish can last up to 3 months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat in the oven or microwave until heated through. Add a splash of olive oil for extra moisture and flavor when reheating. Enjoy your meal again with ease! Chickpeas pack a punch of protein and fiber. They help keep you full longer. They also have vitamins and minerals like iron and folate. Eating chickpeas can support heart health and digestion. Adding chickpeas to meals boosts nutrition without extra calories. They are versatile and blend well with many dishes. Yes! This recipe is naturally vegan. All the ingredients, like chickpeas and veggies, fit a vegan diet. You don’t need to change anything to keep it plant-based. Just make sure your quinoa or couscous is vegan, too. You can add your favorite veggies like spinach or carrots. For extra crunch, try some nuts or seeds. Swap quinoa for brown rice or farro for a different taste. Top with avocado or a dollop of hummus for creaminess. Add your favorite sauce or dressing to enhance flavor. This blog post covered a healthy and tasty dish featuring chickpeas and fresh veggies. You learned about key ingredients, from flavorful seasonings to optional grains. I shared easy steps for prepping and cooking, plus tips to enhance flavors. You can even customize the recipe to fit your taste or dietary needs. Experiment with different proteins or seasonal veggies. Enjoy this vibrant meal, knowing it’s good for you and your family.

Mediterranean Chickpea Bowls Sheet Pan

Discover the vibrant flavors of Mediterranean Chickpea Bowls! This delicious recipe features roasted chickpeas and colorful veggies, all served over a hearty base of quinoa or couscous. Perfect for a healthy meal, it’s easy to prepare in just 45 minutes. Get ready to impress your taste buds and enjoy a nutritious dish that’s both satisfying and full of life! Click through to explore this recipe and bring the goodness of the Mediterranean into your kitchen.
Print Recipe Pin Recipe

Ingredients
  

2 cans (15 oz each) chickpeas, drained and rinsed

1 red bell pepper, diced

1 zucchini, sliced into half-moons

1 red onion, sliced into wedges

1 cup cherry tomatoes, halved

3 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon dried oregano

Salt and pepper to taste

2 cups cooked quinoa or couscous

Fresh parsley, chopped, for garnish

Lemon wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    On a large sheet pan, combine the chickpeas, red bell pepper, zucchini, red onion, and cherry tomatoes.

      Drizzle the olive oil over the vegetables and chickpeas, then sprinkle with garlic powder, smoked paprika, oregano, salt, and pepper.

        Toss everything together until well coated with the seasoning. Spread the mixture out evenly on the sheet pan.

          Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

            While the vegetables are roasting, prepare the quinoa or couscous according to package instructions.

              Once the sheet pan is done, remove it from the oven and let it cool slightly.

                In bowls, layer the cooked quinoa or couscous, and top with the roasted chickpea and vegetable mixture.

                  Garnish with chopped fresh parsley and serve with lemon wedges on the side for a fresh squeeze of lemon juice.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4