Description
A flavorful and healthy dish featuring roasted chickpeas and colorful veggies tossed in a zesty lemon dill dressing.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium zucchini, diced
- 1 bell pepper (any color), diced
- 1 medium red onion, diced
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- Zest of 1 lemon
- Juice of 1 lemon
- 2 teaspoons dried dill
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh dill, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the drained and rinsed chickpeas, diced zucchini, bell pepper, red onion, and cherry tomatoes.
- In a separate small bowl, whisk together olive oil, lemon zest, lemon juice, dried dill, garlic powder, smoked paprika, salt, and pepper until well combined.
- Pour the dressing over the chickpea and vegetable mixture. Toss gently to ensure all ingredients are well coated with the dressing.
- Transfer the mixture to a baking sheet lined with parchment paper. Spread it out evenly to ensure even roasting.
- Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the veggies are tender and the chickpeas are slightly crispy, stirring halfway through for even cooking.
- Once roasted, remove from the oven and let cool for a few minutes. Garnish with fresh dill, if using, and serve warm as a side dish or on top of a salad.
Notes
- For a spicier version, consider adding red pepper flakes to the dressing.
- This dish can be served warm or cold.
- Feel free to swap vegetables based on seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg