Ingredients

• 240g cooked chickpeas (drained weight from a 400g can)
• 200g red bell pepper, deseeded and chopped into 2.5cm pieces
• 150g zucchini, chopped into 2.5cm pieces
• 80g red onion, cut into wedges
• 150g cherry tomatoes, halved
• 45ml olive oil, divided
• 2 cloves garlic, minced
• 25ml fresh lemon juice
• 15g fresh parsley, chopped
• 5g fresh oregano, chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• 100g fresh spinach

Instructions

1. 1.Preheat your oven to 200°C. In a large mixing bowl, combine the chopped bell pepper, zucchini, red onion, and whole cherry tomatoes. Drizzle with 30ml of olive oil, season with salt and pepper, and toss until the vegetables are evenly coated. Spread them in a single layer on a large baking tray.
2. 2.Roast the vegetables for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through. During the last 5 minutes of roasting, add the drained chickpeas to the baking tray with the vegetables to warm them through.
3. 3.While the vegetables are roasting, prepare the lemon-herb dressing. In a small bowl, whisk together the remaining 15ml of olive oil, minced garlic, fresh lemon juice, chopped parsley, and chopped oregano. Season with a pinch of salt and pepper.
4. 4.Once the vegetables and chickpeas are roasted, remove them from the oven. In a large bowl, combine the warm roasted vegetables and chickpeas with the fresh spinach. Pour the lemon-herb dressing over the bowl and toss gently to combine. Serve immediately and enjoy this nutritious Mediterranean power bowl.
5. 5.Taste and adjust seasoning as needed, adding more salt or pepper if desired.

Nutrition Information

Why this recipe