Description
Looking for easy and healthy bowl ideas? This quick chickpeas and veggie bowl is one of the best plant-based meals! Loaded with roasted veggies, crisp greens, and simple flavors—it’s perfect for meal prep, quick lunches, or light dinners. A vibrant and satisfying recipe that’s naturally vegan and totally flexible.
Ingredients
- 1 can chickpeas (15 oz), drained and rinsed
- 1 red bell pepper, sliced
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 2 cups mixed greens
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt to taste
- Black pepper to taste
- 1 tbsp chopped fresh parsley
Instructions
- Preheat oven to 400°F and roast bell pepper slices for 15–20 minutes.
- Rinse and drain chickpeas and let dry.
- Slice cucumber and cherry tomatoes. Chop parsley.
- Layer greens in a bowl and add chickpeas, roasted peppers, cucumber, tomatoes, and parsley.
- Drizzle with olive oil and lemon juice. Season with salt and pepper.
- Toss gently or serve layered and enjoy fresh.
Notes
- Add cooked quinoa or rice for extra fullness.
- Top with tahini or hummus for creamy dressing.
- Roast veggies in bulk to save time for the week.
- Store dressing separately if meal prepping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Roasting
- Cuisine: Mediterranean