CourJette Organic Roasted Veggie & Chickpea Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A nourishing bowl featuring seasonal vegetables from CourJette's urban farm, roasted with chickpeas and herb dressing. This mediterranean-inspired vegetarian ready in about 45 minutes pairs Cherry tomatoes, Zucchini, Red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups Cherry tomatoes
• 1 cup Zucchini
• 1/2 cup Red bell pepper
• 1 can Canned chickpeas
• 2 tbsp Olive oil
• 1 tbsp Lemon juice
• 1 tsp Dijon mustard
• 2 tbsp Fresh parsley
• 1 clove Garlic
• 1/4 tsp Salt

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 2 cups cherry tomatoes, 1 cup sliced zucchini, and 1/2 cup diced red bell pepper with 2 tbsp olive oil, 1/4 tsp salt, and 1 minced garlic clove. Spread on a baking sheet and roast for 25 minutes until vegetables are tender and slightly charred.
2. Step 2: Drain and rinse 1 can chickpeas, then pat dry. Add to roasted vegetables in the oven for the last 5 minutes to crisp slightly.
3. Step 3: In a small bowl, whisk 1 tbsp lemon juice, 1 tsp Dijon mustard, 2 tbsp fresh parsley, and a pinch of salt to make the dressing.
4. Step 4: Combine roasted vegetables and chickpeas in a bowl, drizzle with dressing, and toss gently until evenly coated. Serve warm or at room temperature.