Chickpea, Feta & Lemon Roasted Veggie Bowl

Ingredients:

• 1 can (15 oz) chickpeas, drained & rinsed
• 1 zucchini, chopped
• 1 red bell pepper, chopped
• 1 red onion, sliced
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt & black pepper, to taste
• Juice & zest of 1 lemon
• 1/2 cup crumbled feta cheese
• Cooked quinoa, couscous, or rice, for serving
• Fresh parsley, for garnish

Directions:

Preheat oven to 425°F (220°C). On a baking sheet, toss chickpeas, zucchini, bell pepper, onion, and tomatoes with olive oil, garlic powder, cumin, salt, and pepper.

Roast for 20–25 minutes, stirring halfway through, until veggies are tender and slightly caramelized.

Remove from oven and drizzle with lemon juice and zest.

Serve over a bed of quinoa, couscous, or rice. Top with crumbled feta and garnish with chopped parsley.

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Kcal: 410 per serving

Servings: 4