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Roasted Spring Vegetable Chickpea Bowl

  • Author: Rachel Phipps
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: Serves 1-2 1x
  • Category: Salad


This Roasted Spring Vegetable Chickpea Bowl is the perfect way to showcase spring veggies for a filling lunch.


  • 8 Radishes
  • 3 Spring Onions (Salad Onions)
  • Extra Virgin Olive Oil
  • Sea Salt (I use Fleur de Sel from Brittany)
  • Freshly Ground Black Pepper
  • 3 Asparagus Spears 
  • 1/2 Medium Courgette (Zucchini) 
  • 1 x 400g Tin Chickpeas (Garbanzo Beans) 
  • Small Handful Flat Leaf Parsley
  • Fresh Lemon Juice
  • Rice Vinegar 


  1. Pre-heat the oven to 200 degrees.
  2. Top, tail and half the radishes, and top, tail and divide the spring onions into three sections each.
  3. In a roasting tin, toss the radishes and the spring onions with a glug of olive oil, and a generous seasoning of sea salt and freshly ground black pepper.
  4. Roast in the oven for 10 minutes.
  5. Meanwhile, use a vegetable peeler to cut the asparagus and courgette into ribbons. Roughly chop the parsley, and drain the chickpeas. Once the radishes and spring onions have roasted a little, toss them around the tray together with the courgette and asparagus ribbons.
  6. Return to the oven for a further 5 minutes.
  7. Transfer the vegetables to a large bowl, and add the chickpeas, parsley, a splash more oil, a squeeze of fresh lemon juice, a dash of rice vinegar and more seasoning.
  8. Toss everything together, and add more lemon, vinegar or seasoning before serving if you think it needs it.