Chickpea Veggie Bowls (Print Version)

# Ingredients:

→ Vegetables

01 - 1/3 cup pitted kalamata olives, sliced in half (optional)
02 - 1/4 - 1/2 teaspoon sea salt
03 - 2 tablespoons olive oil
04 - 1/2 small red onion, chopped into bite-sized chunks
05 - 1/2 small red bell pepper, diced into small pieces
06 - 4-5 cups zucchini slices and/or eggplant cubes

→ Spiced Chickpeas

07 - 1/4 teaspoon sea salt
08 - 1/8-1/4 teaspoon cayenne
09 - 1 tablespoon olive oil
10 - 1 can (15.5 oz) of chickpeas, drained and rinsed
11 - 1/2 teaspoon ground cinnamon
12 - 1/2 teaspoon ground cumin

→ For Serving

13 - Optional: cooked rice or quinoa
14 - Green Herby Tahini Sauce

# Instructions:

01 - Start by getting the oven nice and hot—set it to 425°F (218°C). Line a baking sheet with parchment paper while you wait.
02 - If you’d like crispier chickpeas, rub them lightly with a towel to dry and peel off loose skins. Mix them with spices and olive oil.
03 - Spread veggies and olives on one side of the baking sheet after tossing them in olive oil and salt. Leave some space for the chickpeas.
04 - Put the baking sheet in the oven for 25-30 minutes. Stir everything halfway through. Chickpeas should crisp up, and veggies should soften.
05 - Scoop the roasted veggies and chickpeas into bowls along with grains (if using). Drizzle tahini sauce on top and enjoy.

# Notes:

01 - A mix of spiced chickpeas and oven-roasted veggies topped with green tahini sauce, inspired by Mediterranean flavors.
02 - Store the components separately in the fridge for 2-3 days. Freezing isn’t recommended.

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