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Delicious roasted vegetable bowl with chickpeas and vibrant seasonal veggies

Roasted Vegetable & Chickpea Bowl

A quick and nutritious bowl featuring roasted chickpeas and mixed vegetables, topped with a creamy tahini dressing.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Healthy Meal, Main Course
Cuisine: Mediterranean, Vegan, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the bowl
  • 1 can chickpeas, drained and rinsed
  • 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots, broccoli) Use any seasonal vegetables.
  • 2 tablespoons olive oil
  • to taste salt and pepper Adjust based on preference.
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
For the tahini dressing
  • 1 tablespoon tahini Can substitute with Greek yogurt or skip for a lighter option.
  • 2 tablespoons lemon juice Freshly squeezed recommended.
  • as needed tablespoons water To adjust consistency.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the mixed vegetables and chickpeas with olive oil, salt, pepper, paprika, and garlic powder until evenly coated.
  3. Spread the mixture onto a baking sheet in a single layer.
Cooking
  1. Roast in the oven for about 25 minutes or until the vegetables are tender and slightly charred.
  2. Meanwhile, in a small bowl, whisk together tahini and lemon juice, gradually adding water until you reach your desired consistency.
  3. Serve the roasted vegetables and chickpeas in a bowl, drizzled with the tahini dressing.

Notes

For best results, don't crowd the vegetables on the baking sheet to ensure they roast rather than steam. Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven to maintain texture.