Chickpea Bowl with Feta, Orzo & Roasted Veggies
Ingredients
For the Roasted Veggies:
- 1 zucchini, chopped
- 1 red bell pepper, chopped
- 1 red onion, sliced
- 1 cup cherry tomatoes
- 1 can (400g) chickpeas, drained, rinsed, and patted dry
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt & pepper, to taste
For the Bowl:
- 1 cup dry
- ½ cup crumbled feta cheese
- 2 tbsp fresh parsley or basil, chopped
- Optional: lemon orzowedges, tahini or balsamic drizzle
Directions
Roast the Veggies & Chickpeas:
Preheat oven to 200°C (400°F). Toss zucchini, bell pepper, onion, tomatoes, and chickpeas with olive oil, smoked paprika, oregano, salt, and pepper. Spread evenly on a baking sheet and roast for 25–30 minutes, tossing halfway through.
Cook the Orzo:
Cook orzo in salted boiling water according to package instructions. Drain and set aside.
Assemble the Bowls:
In serving bowls, combine orzo with roasted veggies and chickpeas. Top with crumbled feta and fresh herbs.
Serve:
Serve warm or at room temperature with optional lemon wedges or a drizzle of tahini or balsamic glaze.
Nutrition Info (per serving, serves 4)
Calories: 440
Protein: 15g
Carbs: 43g
Fat: 23g
Fiber: 7g
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