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There’s something incredibly satisfying about biting into a crispy roasted chickpea. I remember the first time I tried them—I was at a cozy little café, and they had a salad that featured these little nuggets of joy. The combination of textures, flavors, and the delightful crunch was unlike anything I had experienced before. I was instantly hooked! When I got home, I knew I had to recreate that experience. Fast forward to today, and I've made countless variations, but my favorite remains the crispy roasted chickpea and veggie power bowl. This dish is not only vibrant and colorful but also packed with nutrients, making it a perfect choice for a healthy lunch or dinner.

Crispy Roasted Chickpea and Veggie Power Bowl

Discover the delight of a Crispy Roasted Chickpea and Veggie Power Bowl, a vibrant and healthy option perfect for lunch or dinner. This recipe combines protein-packed chickpeas with colorful vegetables and grains, offering a satisfying crunch and a wealth of nutrients. It's easily customizable to suit your taste and is quick to prepare, making it ideal for weeknight meals. Elevate your dining experience with this delicious, wholesome dish that will keep you coming back for more!
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Ingredients
  

1 can (15 oz) chickpeas, rinsed and drained

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

½ teaspoon garlic powder

½ teaspoon sea salt

½ teaspoon freshly ground black pepper

1 cup cooked quinoa

1 cup cherry tomatoes, halved

1 cup diced cucumber

1 bell pepper, chopped (choose any vibrant color)

1 ripe avocado, sliced

¼ red onion, thinly sliced

2 cups mixed greens (spinach, arugula, or your choice)

Juice of 1 lemon

Fresh herbs for garnish (such as parsley, basil, or cilantro)

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). To make cleanup easier, line a baking sheet with parchment paper.

    Prepare the Chickpeas: In a medium-sized mixing bowl, combine the rinsed and drained chickpeas with olive oil, smoked paprika, cumin, garlic powder, sea salt, and black pepper. Toss until the chickpeas are evenly coated in the spice mixture. Next, spread the chickpeas out on the prepared baking sheet in a single layer, ensuring they have enough space.

      Roast the Chickpeas: Place the baking sheet in the oven and roast the chickpeas for about 20-25 minutes. Keep an eye on them, shaking the pan halfway through to promote even cooking. You’ll know they’re done when they look golden brown and are crispy to the touch.

        Prepare the Vegetables: While the chickpeas are roasting, take a large serving bowl and mix together the cooked quinoa, halved cherry tomatoes, diced cucumber, chopped bell pepper, sliced avocado, thinly sliced red onion, and mixed greens.

          Combine and Dress the Salad: Once the chickpeas are roasted, allow them to cool for a few minutes before adding them to the veggie mixture. Squeeze the juice of 1 lemon over the top and toss everything gently to combine so that the flavors meld beautifully.

            Serve and Enjoy: Portion the vibrant power bowl into individual serving bowls or plates. Top each serving with a sprinkle of fresh herbs for an aromatic finish, and dig in to enjoy your colorful, nutritious meal!

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 2-3

                Presentation Tips: For an appealing presentation, layer the quinoa first, followed by the veggies, and finally the crispy chickpeas on top. A light drizzle of olive oil and a sprinkle of herbs can elevate the dish's visual appeal!