A fitness instructor, recipe developer, creator of the Katie Austin app. I'm here to help make living healthy simple. Whether it's through the recipes you fuel your body with or the workouts you do every day, I want you to feel confident in building a daily routine that feels right for YOU. Let's get started, together!
One of my favorite things to do is look in my fridge and see what ingredients I have and make up a fun recipe. That is exactly what happened with this recipe. So feel free to sub any of these ingredients out for other things that you have in your fridge that you need to get rid of!
The recipe:
Rinse and drain the chickpeas. Toss them in a bowl with 2 tbsp olive oil, garlic powder, paprika, salt, and pepper.
Sprinkle with a bit of parmesan cheese. Spread on a baking sheet and roast at 425°F for 20–25 minutes, or until crispy.
While the chickpeas are roasting, chop the broccoli and place it in a bowl with the diced avocado and green onions.
In a frying pan over medium heat, add 1 tbsp olive oil, garlic, and cherry tomatoes. Sauté for 10–15 minutes, until the tomatoes are blistered and slightly cracked.
Add the roasted chickpeas, sautéed tomatoes, and raw veggies to a bowl. Top with parmesan cheese and your choice of sauce or dressing (pesto vinaigrette is a favorite!).
Mix everything together and enjoy!! xx
Roasted Chickpea Veggie Bowl
One of my favorite things to do is look in my fridge and see what ingredients I have and make up a fun recipe. That is exactly what happened with this recipe. So feel free to sub any of these ingredients out for other things that you have in your fridge that you need to get rid of!
1cupchopped broccolifinely chopped if you prefer raw
1cupcherry tomatoes
1tbspolive oil
2clovesgarlicminced
2green onionschopped
1/2avocadodiced
Handful of parmesan cheese
Optional: Pesto vinaigrette or dressing of choice
Instructions
Rinse and drain the chickpeas. Toss them in a bowl with 2 tbsp olive oil, garlic powder, paprika, salt, and pepper.
Sprinkle with a bit of parmesan cheese. Spread on a baking sheet and roast at 425°F for 20–25 minutes, or until crispy.
While the chickpeas are roasting, chop the broccoli and place it in a bowl with the diced avocado and green onions.
In a frying pan over medium heat, add 1 tbsp olive oil, garlic, and cherry tomatoes. Sauté for 10–15 minutes, until the tomatoes are blistered and slightly cracked.
Add the roasted chickpeas, sautéed tomatoes, and raw veggies to a bowl. Top with parmesan cheese and your choice of sauce or dressing (pesto vinaigrette is a favorite!).