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Roasted Vegetable and Chickpea Bowl

by IBD Medical on April 05, 2024

Indulge in a burst of flavors with our Roasted Vegetable and Chickpea Bowl – a delightful fusion of Mediterranean-inspired goodness. Packed with vibrant veggies and hearty chickpeas, this dish is not just a treat for your taste buds but also a wholesome, diabetes-friendly option. 

Number of Serving: 4

Difficulty Level: Easy

Nutrition Information (per serving):

  • Calories: Approximately 400-450 kcal
  • Protein: 12g
  • Carbohydrates: 50g
  • Dietary Fiber: 14g
  • Sugars: 11g
  • Fat: 20g
  • Saturated Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 400mg (may vary based on added salt)
  • Vitamin C: 120% DV
  • Calcium: 10% DV
  • Iron: 25% DV


  • 1 can (15 oz) chickpeas, drained and rinsed

  • 1 medium eggplant, diced

  • 1 medium zucchini, diced

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • 1 cup cherry tomatoes, halved

  • 3 tablespoons olive oil

  • 1 teaspoon ground cumin

  • 1 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • Salt and pepper, to taste

  • Fresh parsley or cilantro, chopped (for garnish)

Tahini Sauce:

  • 1/4 cup tahini

  • 2 tablespoons lemon juice

  • 1 tablespoon olive oil

  • 1 clove garlic, minced

  • Salt and pepper, to taste

  • Water (to thin, if needed)


  1. Preheat the Oven:

    • Preheat your oven to 425°F (220°C).

  2. Prepare Vegetables and Chickpeas:

    • In a large mixing bowl, combine the diced eggplant, zucchini, red bell pepper, yellow bell pepper, and cherry tomatoes.

    • Add the drained and rinsed chickpeas to the bowl.

  3. Season and Toss:

    • Drizzle olive oil over the vegetables and chickpeas.

    • Sprinkle ground cumin, paprika, garlic powder, salt, and pepper. Toss everything together until well-coated.

  4. Roast in the Oven:

    • Spread the vegetable and chickpea mixture onto a large baking sheet in a single layer.

    • Roast in the preheated oven for 25-30 minutes or until the vegetables are tender and golden brown. Stir halfway through the roasting time for even cooking.

  5. Prepare Tahini Sauce:

    • In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, salt, and pepper.

    • If the sauce is too thick, you can thin it with a little water until it reaches your desired consistency.

  6. Assemble the Bowl:

    • Once the vegetables and chickpeas are roasted, remove them from the oven.

    • Divide the roasted mixture into serving bowls.

  7. Drizzle with Tahini Sauce:

    • Drizzle each bowl with the prepared tahini sauce.

  8. Garnish and Serve:

    • Sprinkle chopped fresh parsley or cilantro over the bowls for added freshness and flavour.

    • Serve immediately and enjoy your delicious Roasted Vegetable and Chickpea Bowl!

Feel free to customise the recipe by adding other favourite vegetables or adjusting the seasonings according to your taste preferences.



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