DinnerDish

Red Pepper Walnut Romesco Chickpea Bowls

Name: Red Pepper Walnut Romesco Chickpea Bowls
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can chickpeas, drained and rinsed; 1 zucchini, chopped; 1 red onion, sliced; 2 tbsp olive oil; 1 tsp smoked paprika; 2 cups cooked farro; 1 jar roasted red peppers, drained; 1/2 cup walnuts; 1 tbsp red wine vinegar; 1 garlic clove; 1/4 cup chopped parsley; Kosher salt; Black pepper

Roasted vegetables and chickpeas are served over grains with a smoky red pepper walnut romesco sauce.

Author: ForkmadeUpdated: 10/4/2026No ratings yet

Ingredients

1 can chickpeas, drained and rinsed

1 zucchini, chopped

1 red onion, sliced

2 tbsp olive oil

1 tsp smoked paprika

2 cups cooked farro

1 jar roasted red peppers, drained

1/2 cup walnuts

1 tbsp red wine vinegar

1 garlic clove

1/4 cup chopped parsley

Kosher salt

Black pepper

Instructions

Step 1

Heat the oven to 425 F.

Step 2

Toss the chickpeas, zucchini, red onion, 1 tablespoon olive oil, smoked paprika, salt, and black pepper on a sheet pan.

Step 3

Roast until the vegetables are tender and the chickpeas are lightly crisp.

Step 4

Blend the roasted red peppers, walnuts, red wine vinegar, garlic, remaining olive oil, and a pinch of salt into a thick sauce.

Step 5

Serve the roasted vegetables and chickpeas over farro with romesco and parsley.

Recipe rating

Global average: No ratings yet

At a glance

Average rating

No ratings yet

Servings

Timing

45 min

Meal type

Dinner

Recipe level

Dish

Visibility

public

Dietary tags

Dairy-freePeanut-freeVeganVegetarian