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