Smoky Paprika Chickpea Veggie Bowl (Printable)

Vibrant bowl with smoky roasted chickpeas, colorful vegetables, and zesty lemon yogurt sauce for a satisfying vegetarian meal.

# What You’ll Need:

→ Chickpeas

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tablespoons olive oil
03 - 2 teaspoons smoked paprika
04 - 1 teaspoon ground cumin
05 - ½ teaspoon garlic powder
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Roasted Vegetables

08 - 1 medium red bell pepper, diced
09 - 1 medium zucchini, sliced
10 - 1 red onion, cut into wedges
11 - 1 cup cherry tomatoes, halved
12 - 2 tablespoons olive oil
13 - ½ teaspoon salt
14 - ¼ teaspoon black pepper

→ Lemon Yogurt Sauce

15 - 1 cup plain Greek yogurt
16 - 2 tablespoons fresh lemon juice
17 - 1 teaspoon lemon zest
18 - 1 tablespoon extra-virgin olive oil
19 - 1 clove garlic, finely grated
20 - ¼ teaspoon salt
21 - Freshly ground black pepper, to taste

→ For Serving

22 - 2 cups cooked brown rice or quinoa
23 - ¼ cup fresh parsley, chopped
24 - Lemon wedges

# How-To Steps:

01 - Preheat the oven to 425°F. Line two baking sheets with parchment paper.
02 - In a bowl, toss the chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and black pepper. Spread in a single layer on one prepared baking sheet.
03 - In a separate bowl, toss the bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and black pepper. Spread on the second baking sheet.
04 - Roast the chickpeas and vegetables for 25–30 minutes, stirring halfway, until chickpeas are crisp and vegetables are tender and lightly charred.
05 - Meanwhile, prepare the lemon yogurt sauce: In a small bowl, whisk together Greek yogurt, lemon juice, lemon zest, olive oil, grated garlic, salt, and black pepper. Set aside.
06 - To assemble, divide the cooked brown rice or quinoa among four bowls. Top with roasted vegetables and smoky chickpeas.
07 - Drizzle with lemon yogurt sauce and garnish with fresh parsley. Serve with lemon wedges.

# Expert Advice:

01 -
  • The contrast between smoky crisp chickpeas and tender sweet roasted vegetables creates this perfect balance in every bite
  • You get all those satisfying Mediterranean flavors without spending hours at the stove
  • The lemon yogurt sauce ties everything together with this bright creamy finish that makes the bowl feel complete
02 -
  • Really pat those chickpeas dry after rinsing, the drier they start the crispier they'll get in the oven
  • Don't crowd the baking sheets, giving the chickpeas and vegetables space helps them roast instead of steam
  • The chickpeas will continue to crisp up slightly as they cool, so don't worry if they seem a little soft right out of the oven
03 -
  • If you want extra crispy chickpeas, roast them on the upper rack and vegetables on the lower rack, then swap positions halfway through
  • The sauce doubles beautifully and keeps for up to a week in the refrigerator, so consider making extra

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