Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

2. 2

   In a large bowl, combine 800 grams of drained and rinsed canned chickpeas, 2 large bell peppers chopped into 1-inch pieces, 1 large red onion cut into wedges, and 1 medium zucchini sliced into half-moons.

3. 3

   Add 4 tablespoons of olive oil, 1 teaspoon of ground cumin, 2 teaspoons of sweet paprika, 1 teaspoon of pul biber, 1 teaspoon of dried mint, 1 teaspoon of dried oregano, 3 minced garlic cloves, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to the vegetables and chickpeas.

4. 4

   Toss all ingredients together thoroughly to ensure the vegetables and chickpeas are evenly coated with the spices and olive oil, then spread them in a single layer onto the prepared baking sheet.

5. 5

   Roast for 25-30 minutes, stirring once halfway through, until the vegetables are tender-crisp and the chickpeas are slightly golden and nutty.

6. 6

   Remove the baking sheet from the oven, drizzle the roasted mixture with 2 tablespoons of fresh lemon juice, and sprinkle with 0.25 cup of fresh chopped parsley.

7. 7

   Serve warm as a light meal or side dish, optionally with 0.5 cup of plain Greek yogurt on the side.