Spiced Chickpea and Roasted Veggie Meal Prep Bowl

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 medium red bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 1 small red onion, cut into wedges
• 1 cup cherry tomatoes
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• Salt and freshly ground black pepper, to taste
• 1 cup couscous (or quinoa for gluten-free option)
• 1 ¼ cups vegetable broth or water
• ¼ cup fresh parsley, chopped
• Juice of ½ lemon

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a medium bowl, toss chickpeas with 1 tablespoon olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Spread chickpeas on one side of the baking sheet.
3. In another bowl, combine red bell pepper, zucchini, red onion, and cherry tomatoes with the remaining 1 tablespoon olive oil, salt, and pepper. Spread vegetables on the other side of the baking sheet.
4. Roast chickpeas and vegetables in the oven for 25-30 minutes, tossing halfway through, until chickpeas are crispy and vegetables are tender and slightly caramelized.
5. While roasting, bring vegetable broth or water to a boil in a medium saucepan. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.
6. In a large bowl, combine roasted vegetables and chickpeas with the couscous. Add lemon juice and chopped parsley. Toss gently to combine and adjust seasoning as desired.
7. Divide the mixture evenly into four airtight containers for meal prep storage. Store in the refrigerator for up to 4 days.
8. To serve, enjoy warm or at room temperature. Optionally, add a dollop of your favorite yogurt or a drizzle of tahini for extra creaminess.

Chef tips

• For a gluten-free option, substitute couscous with quinoa or rice.
• Make sure to rinse and drain canned chickpeas well to reduce sodium and enhance crispiness when roasting.
• Adjust the spice levels with a pinch of cayenne pepper if you prefer a kick of heat.
• If you don’t have parchment paper, lightly grease the baking sheet to prevent sticking.