Roasted Vegetable and Chickpea Bowl with Tahini Dressing
A delightful medley of roasted vegetables and chickpeas drizzled with creamy tahini dressing, perfect for a healthy and satisfying meal.
Servings: 4 servings
Calories: 400kcal
Ingredients
For the roasted vegetables and chickpeas
- 2 cups broccoli florets Tender yet crunchy, adding a green burst of nutrients.
- 1 piece red bell pepper, diced Sweet and juicy, providing a pop of color.
- 1 piece zucchini, sliced Adds a soft, delicate texture to the mix.
- 1 piece red onion, cut into wedges Offers a slight sweetness and depth of flavor.
- 1 cup cherry tomatoes Their juicy nature brings vibrancy to each bite.
- 1 can (15 oz) chickpeas, drained and rinsed A protein-packed element that makes the dish hearty.
- 2 tbsp olive oil For roasting, lending richness and enhancing flavors.
- to taste salt and black pepper Essential for seasoning.
- ½ tsp garlic powder Adds aromatic depth.
- ½ tsp ground cumin Brings warmth and earthiness to the dish.
For the tahini dressing
- ¼ cup tahini Creamy and nutty, forming the base of the dressing.
- 2 tbsp lemon juice Brightens and cuts through the richness of tahini.
- 1 tbsp maple syrup or honey (if not strictly vegan) Adds a touch of sweetness.
- 1 small clove garlic, minced To infuse the dressing with flavor.
- 2–4 tbsp water (to thin) Adjust for the desired consistency.
- to taste salt To season the dressing.
Instructions
Preparation
- Preheat the oven to 425 °F (220 °C).
- In a large bowl, toss the broccoli, bell pepper, zucchini, red onion, cherry tomatoes, and chickpeas with olive oil, salt, pepper, garlic powder, and cumin until evenly coated.
- Spread the vegetable-chickpea mixture in a single layer on a baking sheet.
Roasting
- Roast for 20–25 minutes, stirring once or twice midway through.
- The vegetables should be tender with charred edges.
Tahini Dressing
- Prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt.
- Gradually mix in water, one tablespoon at a time, until you achieve a smooth, pourable dressing.
Assembly
- Once roasted, transfer the vegetables and chickpeas to a bowl or platter.
- Drizzle the tahini dressing over the bowl or serve it on the side for dipping.
- Toss lightly to coat everything evenly.
- Serve warm or at room temperature.
Notes
Ensure vegetables are cut into similar sizes for even cooking. Add red pepper flakes for a spicy kick or swap in your favorite vegetables like sweet potatoes or kale. Store leftovers in an airtight container in the refrigerator for up to three days.