Streetcar-Inspired Roasted Vegetable & Chickpea Grain Bowl

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A vibrant grain bowl featuring roasted seasonal vegetables and spiced chickpeas, inspired by the diverse stops along a city streetcar route. This Mediterranean-inspired healthy bowl recipe, ready in about 35 minutes, pairs cooked farro, chickpeas, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 3, 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

• 1 1/2 cups cooked farro
• 1 can (15 oz), drained and rinsed chickpeas
• 1 medium, diced into 1/2-inch cubes zucchini
• 1 medium, diced into 1/2-inch pieces red bell pepper
• 1 small, sliced into thin wedges red onion
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice
• 1/4 cup chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 can (15 oz) drained chickpeas, 1 medium diced zucchini, 1 medium diced red bell pepper, and 1 small sliced red onion with 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until everything is evenly coated.
2. Step 2: Spread the seasoned vegetables and chickpeas on a baking sheet in a single layer and roast for 25 minutes, stirring halfway, until the vegetables are tender and chickpeas are slightly crisp.
3. Step 3: Meanwhile, fluff 1 1/2 cups cooked farro and transfer to a large serving bowl. Add roasted vegetables and chickpeas on top.
4. Step 4: Drizzle 2 tbsp fresh lemon juice over the bowl and sprinkle with 1/4 cup chopped fresh parsley. Toss lightly before serving warm or at room temperature.