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Zesty Roasted Lemon Dill Chickpeas & Veggies is a vibrant and nutritious dish that appeals to anyone looking to enhance their plant-based meal repertoire. This recipe stands out not only for its colorful presentation but also for its versatility; it can serve as a delightful side dish, a hearty salad topping, or even a wholesome snack. Whether you're hosting a gathering, preparing a family dinner, or simply exploring new culinary options, this dish is sure to impress with its refreshing flavors and satisfying textures.

Roasted Lemon Dill Chickpeas & Veggies

Discover the deliciously vibrant Zesty Roasted Lemon Dill Chickpeas & Veggies! This nutritious dish combines protein-packed chickpeas and fresh vegetables, drizzled with lemon and dill for a refreshing twist. Perfect as a side dish, salad topping, or a healthy snack, it’s versatile and easy to prepare, making it an ideal addition to any meal. Enjoy the delightful textures and flavors while boosting your plant-based eating!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 medium zucchini, chopped into bite-sized pieces

1 bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 small red onion, diced

3 cloves garlic, minced

3 tablespoons olive oil

Juice and zest of 1 large lemon

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

Optional: fresh lemon wedges and dill sprigs for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

    Prepare the Chickpeas: In a mixing bowl, add the rinsed chickpeas. Combine with 1 tablespoon of olive oil, smoked paprika, salt, and black pepper. Toss until well-coated and spread them evenly on one side of the baking sheet.

      Prepare the Vegetables: In the same mixing bowl, add the chopped zucchini, diced bell pepper, cherry tomatoes, and red onion. Drizzle with the remaining 2 tablespoons of olive oil, lemon juice, lemon zest, and fresh dill. Toss well to combine.

        Roast the Mixture: Spread the vegetable mixture on the other side of the baking sheet (opposite the chickpeas) in a single layer.

          Bake: Roast in the preheated oven for 25-30 minutes, or until the chickpeas are golden and crispy and the veggies are tender and slightly caramelized. Stir halfway through to ensure even roasting.

            Serve: Remove from the oven and let cool for a few minutes. Transfer to a serving dish and garnish with fresh lemon wedges and dill sprigs if desired. Enjoy warm as a healthy side dish, salad topping, or nutritious snack!

              Prep Time, Total Time, Servings: 10 minutes | 30-35 minutes | 4 servings