Roast Vegetable and Chickpea Bowls

Roast Vegetable and Chickpea Bowls

Serves 2 



  • 1 carrot
  • 1 zucchini
  • 1 green or red capsicum
  • ½ tsp crushed pepper flakes (optional)
  • 1 tsp olive oil
  • 1 garlic clove, chopped


  • 1 cucumber, chopped
  •  2 cups spinach 
  • 1 cup cherry tomatoes
  • 3 tbsp thinly chopped dill
  • ½ red onion, thinly chopped
  • 1 tsp olive oil


  • 1 can chickpeas, rinsed and drained
  • 2 tbsp paprika
  • 1 garlic clove, minced
  • 1 tbsp lemon juice
  • 1 tbsp crushed pepper flakes
  • 1 tbsp oregano
  • 1 tsp olive oil


  • 1/3 cup cashews
  • pinch salt
  • 1/2 lemon, juice of
  • 1 garlic clove, minced
  • 1/3 cup water

ADDITIONALLY (Sprinkled on top) 

  • Olives
  • Radishes, chopped
  • Pepitas, toasted on the stove for 2 mins 
  • Dried cranberries


Step 1 

Preparing the chickpeas: Use a large bowl and add the rinsed and drained chickpeas, the olive oil, garlic, paprika, lemon juice, crushed pepper flakes and mix everything together until the chickpeas are coated. Add to a pan and stir for 3-4 minutes then transfer into a clean bowl.

Step 2 

Prepare the vegetables: Cut the zucchini, carrot and capsicum in circles. Wipe clean the pan you used for the chickpeas (if needed) and add the vegetables, some olive oil, crushed pepper flakes and garlic. Cover with a lid for 2-3 minutes and then cook uncovered, stirring for 4-5 minutes. Another option here would be to prepare the vegetables on the grill or in the oven at 180C for 15-20 minutes

Step 3 

Cashew sauce: Soak the cashews overnight or use boiling water to cover the cashews for 5-10 minutes, so that they get soft and become easy to blend. Remove soaking water, add the cashews to a blender, the garlic, lemon juice, salt and about a 1/3 cup of water. Blend until smooth. If needed add water 1 tbsp at a time to achieve desired consistency. In my experience 1:1 is a great ratio for cashew sauce.

Step 4 

Mixing the salad: Thinly chop a cucumber, cherry tomatoes, dill, red onion. Add to a bowl, then some olive oil and salt, mix and you're ready.

Step 5

Assemble the bowls. Add chickpeas, then roasted vegetables, sprinkle any additional garnishes on top and then pour the garlic sauce over the salad.