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Roasted Vegetable Chickpea Bowl with Tahini Dressing

A balanced plant-based dinner packed with roasted vegetables, crispy chickpeas, and a creamy lemon tahini sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mediterranean, Plant-Based, Vegan
Calories: 380
Ingredients Method Notes

Ingredients
  

For the bowl
  • 2 cups broccoli florets
  • 1 medium red bell pepper, sliced
  • 1 medium zucchini, sliced
  • 1 small red onion, cut into wedges
  • 1 can chickpeas, drained and rinsed (15 oz)
For seasoning and oil
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
For tahini dressing
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 2-3 tablespoons water
  • Pinch cayenne pepper (optional)

Method
 

Preparation
  1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Pat chickpeas completely dry with paper towels.
  3. Toss chickpeas with 1 tablespoon olive oil, paprika, cumin, salt, and pepper.
  4. Spread chickpeas on one side of the baking sheet.
  5. Toss broccoli, bell pepper, zucchini, and onion with remaining oil, salt, and pepper.
  6. Spread vegetables evenly on the baking sheet.
Cooking
  1. Roast 20–25 minutes, flipping halfway until browned and tender.
Assembly
  1. Whisk tahini, lemon juice, garlic, salt, and water until smooth.
  2. Assemble bowl over quinoa, rice, or greens.
  3. Drizzle tahini dressing and serve immediately.

Notes

Do not overcrowd the baking tray. Dry chickpeas very well for crisp texture. Cut vegetables similar size. Flip halfway for even roasting. Add herbs after roasting, not before. Thin dressing slowly with water. For vegan success, use high-quality tahini and fresh lemon juice instead of bottled.