Mediterranean Roasted Chickpea & Veggie Bowl with Tahini Drizzle
This recipe is a Mediterranean-inspired plant-based power bowl packed with roasted chickpeas, caramelized carrots, charred broccoli, and tender eggplant or sweet potatoes, all bathed in a luscious lemon-garlic tahini sauce. It’s hearty, naturally gluten-free, vegan, and brimming with flavor and texture.
Whether you’re craving a comforting lunch, meal-prep hero, or weeknight dinner that’s equal parts clean and satisfying — this bowl delivers in every bite.
Time Overview
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
For the Bowl:
1 (15 oz) can chickpeas, drained, rinsed, and patted dry
2 large carrots, sliced
1 medium eggplant or sweet potato, cubed
1 small red onion, cut into chunks
2 cups broccoli florets
3 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1/2 tsp cumin
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
For the Lemon-Garlic Tahini Sauce:
1/3 cup tahini
2 tbsp lemon juice (freshly squeezed)
1 clove garlic, finely minced
2–4 tbsp warm water (to thin)
Salt to taste
Optional: 1/2 tsp maple syrup for a touch of sweetness
Instructions
1. Prep Oven and Veggies
Preheat oven to 425°F (220°C).
Line a large baking sheet with parchment paper.
2. Season and Roast
In a large bowl, toss chickpeas, carrots, eggplant/sweet potato, red onion, and broccoli with olive oil, paprika, garlic powder, cumin, salt, and pepper.
Spread on the baking sheet in a single layer.
Roast for 25–30 minutes, flipping halfway, until veggies are golden and chickpeas are slightly crisp.
3. Make Tahini Sauce
In a small bowl, whisk together tahini, lemon juice, minced garlic, and salt.
Gradually add warm water until the sauce reaches a creamy, pourable consistency.
Adjust seasoning or add a dash of maple syrup if desired.
4. Assemble the Bowl
Divide roasted chickpeas and vegetables between serving bowls.
Drizzle generously with tahini sauce.
Garnish with chopped parsley and a pinch of black pepper.
Tips for Success
Dry chickpeas well before roasting for extra crispness.
For even roasting, cut veggies to similar sizes and avoid overcrowding the pan.
You can roast on two separate pans if needed to prevent steaming.
Use good-quality tahini for the smoothest sauce (stir well before using).
Add water to tahini slowly — it thickens before thinning!
Variations
Add Grains:
Serve over quinoa, couscous, or farro for extra bulk.
Flavor Boost:
Add roasted garlic or smoked paprika for deeper flavor.
Not Vegan?
Top with crumbled feta or dollops of Greek yogurt.
Want it Creamier?
Add sliced avocado before serving.
Go Greek:
Add Kalamata olives, chopped cucumber, and fresh mint for a gyro-style bowl.
Q&A
Q: Can I use canned chickpeas?
Yes! Just rinse, dry, and roast — they get wonderfully crisp with enough oil.
Q: How long does it last in the fridge?
Roasted veggies and chickpeas: up to 4 days. Store tahini sauce separately.
Q: Can I meal prep this?
Absolutely — pack veggies and sauce separately to keep textures fresh.
Q: Can I use air fryer?
Yes — roast chickpeas and veggies in batches at 375°F (190°C) for 12–15 mins.
Nutrition (Per Serving)
Estimated without optional grains or toppings:
Calories: ~380
Protein: 12g
Carbs: 35g
Fat: 22g
Fiber: 9g
Sugar: 7g
Sodium: ~320mg
(May vary depending on tahini and seasoning brands.)
Conclusion
This Mediterranean Roasted Chickpea & Veggie Bowl with Tahini Sauce is a perfect blend of nutrition and indulgence — vibrant, cozy, and bursting with Mediterranean essence. Ideal for vegans, flexitarians, or anyone seeking a flavorful veggie-forward dish that doesn’t skimp on taste or satisfaction.
Pair it with warm pita or a chilled glass of white wine and you’ve got a restaurant-worthy meal at home.