Print

Roasted Veggie-Chickpea Bowls with Tahini Dressing

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A wholesome, vibrant bowl of roasted vegetables and crispy chickpeas drizzled with a creamy tahini dressing—easy, customizable, and completely plant-based.

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

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Toss chickpeas and chopped vegetables with olive oil, salt, and pepper.
  3. Spread them in a single layer on a baking sheet.
  4. Roast for 20–25 minutes until veggies are tender and slightly caramelized.
  5. While roasting, whisk together maple syrup, Dijon mustard, tahini, and lemon juice to make the dressing.
  6. Let the roasted mixture cool slightly, then divide into serving bowls.
  7. Drizzle tahini dressing over the top and garnish with fresh herbs.

Notes

  • Use seasonal or leftover vegetables like broccoli, mushrooms, or sweet potatoes.
  • Serve over quinoa or rice for a heartier meal.
  • Red pepper flakes add a nice spicy touch to the dressing.
  • Chickpeas get crispier if well dried and not overcrowded on the pan.
  • Stores well in the fridge; best to keep dressing separate until serving.

Nutrition

Find it online: https://recipesbyliza.com/roasted-veggie-chickpea-bowls-with-tahini-dressing/