Turmeric-Roasted Chickpea and Vegetable Bowl

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant, protein-rich bowl with golden roasted chickpeas and seasonal vegetables in a turmeric-spiced oil base. This Mediterranean-inspired gluten-free recipe, ready in about 35 minutes, pairs chickpeas, zucchini, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 can (15 oz), drained and rinsed chickpeas
• 2 medium, diced into 1/2-inch cubes zucchini
• 1 medium, diced into 1/2-inch cubes bell pepper
• 2 tbsp olive oil
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/2 cup, cooked and cooled chickpeas
• 2 cups baby spinach
• 1 tbsp lemon juice

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Instructions

1. Step 1: Preheat oven to 425°F. Toss drained chickpeas, zucchini, and bell pepper cubes with 2 tbsp olive oil, 1 tsp turmeric, and 1/2 tsp smoked paprika until evenly coated.
2. Step 2: Spread vegetables on a baking sheet and roast for 20 minutes, stirring once, until chickpeas are crispy and vegetables are tender.
3. Step 3: In a large bowl, combine roasted vegetables with 1/2 cup cooled cooked chickpeas, 2 cups baby spinach, and 1 tbsp lemon juice. Toss gently until spinach wilts slightly.
4. Step 4: Serve warm, optionally sprinkled with extra paprika for color.