Roasted Vegetable & Chickpea Bowl
A delightful combination of roasted vegetables and chickpeas drizzled with creamy tahini dressing, perfect for meal prep or family dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 2 carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- Water to thin the dressing
Instructions
- Preheat your oven to 400°F (200°C).
- Combine the drained chickpeas, bell pepper, zucchini, and sliced carrots in a large bowl.
- Drizzle with olive oil and sprinkle in garlic powder, paprika, salt, and pepper. Toss until well-coated.
- Spread the mixture evenly on a baking sheet. Roast for 25-30 minutes, or until the veggies are golden and tender.
- Whisk together tahini, lemon juice, and a splash of water in a small bowl until smooth.
- Combine the roasted vegetables and chickpeas in a large serving bowl, then drizzle with tahini dressing.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Tahini dressing can also be made ahead of time.