Print

Roasted Vegetable and Chickpea Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting bowl of roasted vegetables and chickpeas, drizzled with a creamy tahini dressing. Perfect for family dinners or meal prep.

Ingredients

Scale
  • 1 cup chickpeas, drained and rinsed
  • 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 3 tablespoons tahini (for the dressing)
  • 1 tablespoon lemon juice (for the dressing)
  • Water to thin (for the dressing)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, combine the drained chickpeas and mixed vegetables. Drizzle with olive oil and season generously with salt and pepper. Toss until everything is evenly coated.
  3. Spread the mixture in a single layer on a baking sheet. Roast in the oven for 25–30 minutes, turning the veggies and chickpeas halfway through, until the vegetables are tender and the chickpeas are crispy.
  4. While the veggies are roasting, prepare the tahini dressing by whisking together tahini and lemon juice. Gradually add water, one teaspoon at a time, until the dressing is pourable. Adjust seasoning as needed.
  5. Assemble your bowls by layering the roasted chickpeas and vegetables, then drizzling generously with tahini dressing. Serve warm and enjoy!

Notes

Ensure vegetables are cut uniformly for even cooking. Consider adding garlic to the dressing for extra flavor.

Nutrition

Find it online: https://www.tastysavvy.com/roasted-vegetable-chickpea-bowl-vegetable-bowl/