Name: Roasted Veggie-Chickpea Bowls with Tahini Dressing
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mediterranean-Inspired
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots), chopped; 2 tablespoons olive oil; Salt and pepper, to taste; 1 tablespoon maple syrup; 1 tablespoon Dijon mustard; 2 tablespoons tahini; 1 tablespoon lemon juice; Fresh herbs (parsley or cilantro), for garnish

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These Roasted Veggie-Chickpea Bowls with Tahini Dressing are one of my favorite go-to meals when I want something healthy, colorful, and satisfying without a ton of fuss. The combo of crispy roasted chickpeas, caramelized vegetables, and a tangy-sweet tahini dressing makes this dish incredibly craveable, even though it’s made with simple, wholesome ingredients.

Why You’ll Love This Recipe

I love how easy and flexible this bowl is. It’s the kind of meal I can make with whatever vegetables I have in the fridge, and it always turns out delicious. Roasting brings out the natural sweetness in the veggies and gives the chickpeas a slightly crisp bite. The tahini dressing adds a creamy, zesty finish that ties everything together beautifully.

It’s also completely plant-based and perfect for meal prepping. I can make a batch, portion it out for lunches, and feel great knowing I’ve got a nutritious, filling option ready to go. Whether I eat it warm or cold, it hits all the right notes—comforting, fresh, and flavorful. Roasted Veggie-Chickpea Bowls with Tahini Dressing

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can chickpeas, drained and rinsed
2 cups mixed vegetables (like bell peppers, zucchini, carrots)
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon maple syrup
1 tablespoon Dijon mustard
2 tablespoons tahini
1 tablespoon lemon juice
Fresh herbs (parsley or cilantro) for garnish

Directions

I start by preheating the oven to 400°F (200°C).
Then I toss the chickpeas and chopped vegetables with olive oil, salt, and pepper in a mixing bowl.
I spread everything out on a baking sheet in a single layer, which helps the veggies and chickpeas roast evenly.
I roast them for 20 to 25 minutes until the veggies are golden and tender.
While that’s roasting, I whisk together the maple syrup, Dijon mustard, tahini, and lemon juice to make the dressing. It comes together quickly and adds so much flavor.
Once the roasted veggies and chickpeas are out of the oven and have cooled slightly, I divide them into bowls.
I drizzle the tahini dressing over the top and garnish with fresh herbs for a bright, fresh finish.

Servings and timing

This recipe serves 2 to 3 people, depending on portion size. It takes about 30 minutes total—5 minutes of prep and 25 minutes of roasting. It’s great as a light dinner or a hearty lunch.

Variations

Sometimes I add roasted sweet potatoes or cauliflower for extra texture and flavor.
When I want more greens, I toss in a handful of baby spinach or arugula right before serving.
I’ve also served it over quinoa or brown rice to make it more filling.
For a spicy kick, I add a pinch of red pepper flakes to the tahini dressing.

Storage/Reheating

I store the components separately in airtight containers in the fridge for up to 4 days. The dressing keeps well and can be shaken or stirred before using again. To reheat, I warm the chickpeas and vegetables in a skillet or the microwave, then add the dressing and herbs just before serving. It also tastes great cold, especially on a hot day.

FAQs

Can I use different vegetables?

Absolutely. I use whatever is in season or leftover in the fridge. Broccoli, cauliflower, sweet potatoes, and mushrooms all roast beautifully.

Is this recipe vegan?

Yes, every ingredient is plant-based. It’s a perfect option for anyone following a vegan or dairy-free diet.

Can I make this ahead of time?

Definitely. I often roast everything ahead and store it in containers for quick, grab-and-go meals. I just keep the dressing separate until I’m ready to eat.

What does tahini taste like?

Tahini has a nutty, slightly bitter flavor that pairs really well with lemon juice and maple syrup. In this dressing, it becomes creamy and tangy with just the right amount of sweetness.

How can I make the chickpeas crispier?

To get crispier chickpeas, I make sure to dry them well after rinsing and roast them on a separate section of the baking sheet without overlapping. A few extra minutes in the oven also helps.

Conclusion

These Roasted Veggie-Chickpea Bowls with Tahini Dressing are a fresh, nourishing meal I keep coming back to. They’re simple to prepare, incredibly versatile, and packed with flavor. Whether I’m looking for a healthy lunch or a satisfying dinner, this dish always delivers.