A colorful bowl with roasted chickpeas, grains, and fresh vegetables.
Prep: 15 minutes · Cook: 25 minutes · Serves: 2
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 2 cups cooked rice or quinoa
- 1 cucumber, chopped
- 1 tomato, chopped
- 2 cups leafy greens
- Lemon wedges
Instructions
- Heat oven to 220°C (425°F).
- Pat chickpeas dry, toss with olive oil and paprika, and spread on a tray.
- Roast for 20–25 minutes, shaking the tray once.
- Divide grains, cucumber, tomato, and greens among bowls.
- Top with roasted chickpeas and serve with lemon.
Check labels for allergens and follow safe food-handling practices. Cooking times vary; verify food is safely cooked before serving.