Ingredients
For the Roasted Chickpeas:
- 1 can chickpeas (15 oz), drained and rinsed 🧆
- 1 tbsp olive oil 🫒
- 1/2 tsp smoked paprika 🌶️
- 1/2 tsp cumin 🌿
- Salt and pepper to taste 🧂
For the Roasted Veggies:
- 1 cup diced carrots 🥕
- 1 cup chopped broccoli 🥦
- 1 cup diced beets or bell pepper (your choice) 🫑
- 1 zucchini, sliced 🥒
- 1 tbsp olive oil 🫒
- Salt and pepper to taste 🧂
Avocado Mash:
- 1 ripe avocado 🥑
- 1 tbsp lemon or lime juice 🍋
- Pinch of salt 🧂
Instructions
Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through until crispy.
On a separate baking sheet, toss veggies with olive oil, salt, and pepper. Roast in the same oven for 25-30 minutes until tender and slightly caramelized.
Mash the avocado with lemon or lime juice and salt until creamy.
Divide roasted chickpeas and veggies into bowls. Add a scoop of avocado mash and garnish with fresh herbs (parsley or cilantro work great).
Notes
Optional Add-Ons & Variations 🧑🍳✨
- Grains: Add brown rice, quinoa, or couscous for extra heartiness 🍚
- Dressing: Drizzle tahini sauce, balsamic glaze, or vegan ranch 🥄
- Crunch: Sprinkle toasted seeds or nuts for texture 🌰
- Spice: Kick it up with chili flakes or hot sauce 🌶️