Roasted Veggie Chickpea Bowl with Hummus Dressing! Whether you’re looking for a nutritious lunch or a satisfying dinner, this bowl delivers on both flavor and nourishment, making it a go-to recipe for clean eating and plant-based meals.
This Roasted Veggie Chickpea Bowl with Hummus Dressing is the ultimate comfort food for veggie lovers and health enthusiasts alike. Loaded with an assortment of colorful, oven-roasted vegetables like broccoli, bell peppers, and red onions, paired with hearty chickpeas that are perfectly crispy on the outside, this bowl is a feast for the senses. The warm, roasted veggies and crispy chickpeas are generously drizzled with a creamy, wholesome hummus dressing that ties all the flavors together in every bite.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This roasted veggie bowl has quickly become a favorite in our household, and I think you’re going to love it just as much as we do! It’s incredibly versatile and perfect for a quick lunch or a cozy dinner. The combination of roasted vegetables, crispy chickpeas, and rich hummus dressing creates a flavor profile that’s both hearty and light, making it suitable for any time of day.
Plus, it’s super easy to customize with your favorite seasonal vegetables. Trust me, once you give this wholesome, colorful bowl a try, it’ll become a staple in your meal rotation. Healthy, delicious, and totally satisfying — what’s not to love?
Tips for Success:
- Flavor Profile: This Roasted Veggie Chickpea Bowl with Hummus Dressing is full of veggie goodness. Both hearty and delicious, warm garden veggies and chickpeas are drizzled with a delicious, wholesome hummus dressing.
- Hummus: We used our The Best Hummus recipe; however, feel free to use your favorite hummus recipe or store-purchased hummus.
- Pure Maple Syrup: The sweetness of the dressing is totally within your control. Start on the low-end and increase as you feel necessary.
- Spices: Feel free to ramp up the spices to suit your own personal preferences.
- Use Tongs/Slotted Spoon: Be sure to use tongs or a slotted spoon to transfer the coated veggies and chickpeas to the parchment paper lined baking sheet. Space out evenly into a single layer, do not pile them up. If needed, use two baking sheets if you do not have a really large one (14×20). You do not want to dump the bowl of veggies/chickpeas onto the baking sheet. This helps avoid some of the aquafaba from going onto the baking sheet and causing steam rather than roasting.
- Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
Leftovers and Freezing:
Leftovers will generally keep 4 to 5 days in the refrigerator, undressed. Store in a covered air-tight container.
This dish can be frozen. However, the dressing can get watery if frozen. The roasted veggies lose some of their integrity after freezing and thawing. This dish is best when served immediately after making.
Pantry Products:
- Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Kitchen Equipment:
- Large baking sheet
- Parchment paper
If you try this flavorful veggie bowl, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.
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Roasted Veggie Chickpea Bowl with Hummus Dressing
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 Minutes
- Yield: 3-4 Servings 1x
- Category: Dinner
- Method: Oven
- Diet: Vegan
Description
This Roasted Veggie Chickpea Bowl with Hummus Dressing is the ultimate comfort food for veggie lovers and health enthusiasts alike.
Ingredients
Veggie Ingredients:
- 1 medium red bell pepper, sliced into strips
- 1 medium red onion, halved, sliced into ½ inch pieces
- 10 to 14 oz. frozen broccoli florets, thawed
- 1 – [ 15.5 oz. can ] chickpeas, drained (retained), not rinsed
- ¼ cup aquafaba (liquid from canned chickpeas) *
Veggie Spice/Herbs:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon sweet paprika
- ¼ teaspoon smoked paprika
- ½ teaspoon cumin
- Pinch to ½ teaspoon sea salt (+/-) *
- ¼ teaspoon black pepper (+/-)
Hummus Dressing Ingredients:
- ½ cup hummus *
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon lemon juice
- 1 Tablespoon pure maple syrup (+/-) *
- ¼ teaspoon sweet paprika
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon cumin (+/-)
- 1/8 teaspoon coriander (+/-)
- Pinch to ½ teaspoon sea salt (+/-) *
Instructions
- Preheat the oven to 350 F.
- Line a large baking sheet with parchment paper, set aside.
- Place all the Veggie Spice/Herb Ingredients into a small box, mix well, set aside.
- Drain the canned chickpeas over a bowl to capture the aquafaba. Place the chickpeas and all the remaining veggie ingredients into a large bowl, add ¼ cup of aquafaba. Gently mix to ensure all the veggies and chickpeas are coated in the aquafaba.
- Sprinkle the Veggie Spice/Herb Mix over top of the veggies, gently mix to ensure all the veggies are evenly coated. Then with tongs, place the veggies onto the large baking sheet, spread them out into one layer.
- Place the baking sheet into a preheated 350 F oven for 20 minutes.
- After 20 minutes, remove from the oven and flip the veggies over. Place back in the oven for 7 to 10 minutes or until they reach the desired tenderness.
- Once the veggies are tender, place into a serving bowl (or individual bowls) and generously drizzle with the hummus dressing. Refrigerate leftovers.
Notes
Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: 3 to 4
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