Roasted tomato and chickpea bowl

Roasted tomato and chickpea bowl

This bowl is one of my go-to bowls to make for lunch or dinner. I love it because you can make all the elements individually for meal prep or you can roast everything in one pan and make it a one pan wonder. If you make it individually then the same roasting rules applies to each veggie you are roasting, you'll just have more dishes! Its filled with all the flavours and packs a punch of protein with the chickpeas. I have added some spice but this is something totally optional. Play around with it and see what makes your taste buds sing! 


  • 250 grams cooked chickpeas 
  • 300 grams zucchini, cut into 2cm chunks 
  • 400 grams cherry tomatoes 
  • 1 tablespoon coconut oil 
  • 1/2 teaspoon turmeric 
  • 1/2 teaspoon cayenne pepper 
  • salt and pepper 
  • 1 cup wild rice 
  • 2 handfuls fresh rocket 
  • 1 tablespoon nutritional yeast
  • 1 tablespoon buckwheat 
  • 1 tablespoon pumpkin seeds 
  • 1 ripe avocado 

For the dressing:

  • 3-4 tablespoons olive oil - I use 4. 
  • 1 tablespoon tahini 
  • 1 teaspoon honey 
  • juice of 1 medium lemon 


preheat the oven to 180Β°

In a large roasting tin add the chickpeas, zucchini, cherry tomatoes and cover with the coconut oil. Add the spices and toss until evenly covered. Season and pop it into the oven for 35-45 minutes or until all your veggies are golden brown and soft. Keep an eye on them so that the chickpeas don't burn and toss the veggies at the halfway point. 

Cook the rice as per packet instructions. Once ready, set aside. 

Meanwhile, in a small bowl mix together all the ingredients for the dressing. 

Once the veggies are ready remove them from the oven. Add the rice to the roasting tray along with the dressing, rocket and nutritional yeast. Mix together until well combined. 

Add the salad to your serving dish. Top with sliced avo. Sprinkle over the buckwheat and pumpkin seeds and serve!