Chickpeas and Veggie Bowl

Chickpeas and veggie bowl became my go-to solution on days when I wanted something hearty and colorful and still healthy and nourishing. I remember the first time I threw it together—it was one of those evenings when I had a fridge full of random vegetables and not much of a plan. I roasted some peppers, tossed in chickpeas, grabbed a lemon, and somehow ended up with a bowl so good I now plan around it.

What I love most about this chickpeas and veggie bowl is how flexible and vibrant it is and how every bite gives you something different. Some days I like it warm and other times I chill it for lunch and either way it’s always delicious and satisfying and full of texture and freshness.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chickpeas – The protein-packed base that brings creaminess and substance.
• Red bell pepper – Roasted for smoky sweetness and bright color.
• Cherry tomatoes – Add juicy bursts of flavor and balance.
• Cucumber – Keeps things crisp and refreshing.
• Mixed greens – A soft leafy base that soaks up the flavors.
• Olive oil – Helps blend everything together with richness.
• Lemon juice – Adds a citrusy brightness that lifts all the flavors.
• Salt – Enhances natural tastes without overwhelming.
• Black pepper – A simple spice that finishes it off perfectly.
• Fresh parsley – Adds freshness and herby goodness throughout.
• Tools You’ll Need
• Baking sheet – For roasting the bell peppers to caramelized perfection.
• Cutting board – To chop the veggies and herbs cleanly.
• Sharp knife – Makes prep work quicker and more precise.
• Can opener – Handy for opening up the chickpeas with ease.
• Colander – I use this to rinse and drain chickpeas thoroughly.
• Mixing bowl – To toss everything together evenly before plating.
• Salad tongs or spoon – For serving and combining without bruising greens.

Instructions

Step 1:

I start by slicing the red bell pepper and roasting it at 400°F for about 15 to 20 minutes until it’s tender and slightly charred.

Step 2:

While the peppers roast I rinse and drain the chickpeas then let them sit to dry a little so they don’t water down the bowl.

Step 3:

I slice the cucumber and halve the cherry tomatoes and then chop the parsley finely.

Step 4:

Once the peppers are done I let them cool slightly and prepare the base of the bowl with a generous handful of fresh greens.

Step 5:

I layer the chickpeas, roasted peppers, cucumber, tomatoes, and parsley over the greens and then I drizzle olive oil and squeeze fresh lemon juice right on top.

Step 6:

I season everything with a pinch of salt and black pepper and gently toss or leave it layered—either way it’s ready to serve and full of flavor!

Tips

If I want to boost the flavor even more I sometimes sprinkle in some crumbled feta or a spoonful of tahini dressing. When I’m meal prepping I roast a batch of veggies ahead of time and assemble the bowls fresh so nothing gets soggy. I also love adding grains like quinoa or farro to make it extra filling on hungrier days.

Ways to Serve

Serve it as a complete plant-based lunch or dinner bowl.

Use it as a side dish alongside grilled meats or tofu.

Add a soft-boiled egg or sliced avocado on top for richness.

Pack it into a mason jar for an easy work lunch on the go.

Frequently Asked Questions

Can I use different vegetables in a chickpeas and veggie bowl?

Yes! This bowl is super flexible—I’ve used zucchini, carrots, corn, and even broccoli.

Do I have to roast the veggies?

Not at all! You can use raw veggies if you prefer a fresher crunch.

Can I make chickpeas and veggie bowl ahead of time?

Yes! I suggest keeping the dressing separate until serving to keep the greens fresh.

Is chickpeas and veggie bowl vegan?

Yes it is! As long as you don’t add cheese or egg, it’s completely vegan.

See You in the Kitchen

I hope you give this chickpeas and veggie bowl a try! It’s colorful, nourishing, and endlessly customizable—and once you make it your own you’ll see just how fun and easy healthy eating can be. Let me know your favorite veggie combos and enjoy every bite!

Happy Cooking!

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