Description
A comforting and flavorful dish featuring roasted chickpeas and vegetables with Mediterranean spices, perfect for a healthy weeknight dinner.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium zucchini, sliced (about 1/2-inch rounds)
- 1 red bell pepper, chopped into bite-sized pieces
- 1 medium red onion, sliced into wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper or lightly oil it.
- In a large mixing bowl, combine chickpeas, zucchini, red bell pepper, and red onion.
- Drizzle olive oil over the mixture and sprinkle with smoked paprika, ground cumin, dried oregano, salt, and black pepper. Toss to coat.
- Spread the mixture in a single layer on the prepared sheet pan, avoiding overcrowding.
- Roast in the oven for 25 to 30 minutes, stirring halfway through, until vegetables are tender and chickpeas are golden.
- If desired, finish with a 2–3 minute broil for extra crispiness.
- Remove from the oven and toss with lemon juice, olives, and crumbled feta just before serving, if using.
Notes
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 185
- Sugar: 3g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5.6g
- Protein: 6g
- Cholesterol: 0mg