Chickpea Bowl with Feta, Orzo & Roasted Veggies

IMG 20250709 WA0014

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

» MORE:  Banana Avocado Smoothie Recipe

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *