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!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone baking mat.

Step 2

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.

Step 3

Drain and rinse the canned chickpeas thoroughly under cold water using a colander.

Step 4

Place the prepared vegetables and chickpeas on the lined baking sheet.

Step 5

In a small bowl, whisk together olive oil, garlic powder, smoked paprika, cumin, salt, and black pepper.

Step 6

Drizzle the seasoning mixture over the vegetables and chickpeas. Toss everything on the baking sheet to ensure even coating.

Step 7

Spread the vegetables and chickpeas into a single layer to promote even roasting.

Step 8

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.

Step 9

Once roasted, remove the baking sheet from the oven and let cool for a few minutes.

Step 10

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

Serving size	(1673.1g)

Amount per serving	% Daily Value*
Calories	1225.7

Total Fat 52.3g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 4.5g
Cholesterol 0mg	0%
Sodium 7958.3mg	0%
Total Carbohydrate 157.8g	0%
Dietary Fiber 39.4g	0%
Total Sugars 63.6g
Protein 36.0g	0%

Vitamin D 0IU	0%
Calcium 491.1mg	0%
Iron 11.8mg	0%
Potassium 3808.5mg	0%

*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.

Source of Calories

Fat: 37.8%

Protein: 11.6%

Carbs: 50.7%