Roasted Chickpea & Veggie Bowl with Tahini Drizzle
This bowl is a Mediterranean-inspired powerhouse filled with roasted chickpeas, seasonal vegetables, and creamy tahini drizzle. It’s naturally vegan, gluten-free, and totally satisfying thanks to a balance of protein, healthy fats, fiber, and bold flavor. Great warm or cold, it’s ideal for busy weeknights or healthy meal prep.
⏱️ Time
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: ~35–40 minutes
Ingredients
For the Bowl:
1 can (15 oz) chickpeas, rinsed and drained
2 cups broccoli florets
2 medium carrots, peeled and sliced
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
½ tsp cumin
Salt and pepper, to taste
For the Tahini Sauce:
3 tbsp tahini
2 tbsp lemon juice
1 garlic clove, minced
2-3 tbsp water (to thin)
Salt, to taste
Garnish:
Fresh parsley, chopped
Directions
Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roast the Vegetables and Chickpeas:
Toss the chickpeas, broccoli, and carrots with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread evenly on the baking sheet.
Roast for 20-25 minutes, flipping halfway, until the veggies are tender and slightly caramelized, and the chickpeas are crispy.
Prepare the Tahini Sauce:
In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth and creamy. Add salt to taste. Adjust water for desired consistency.
Assemble the Bowl:
Divide the roasted veggies and chickpeas into bowls. Drizzle with tahini sauce and sprinkle with fresh parsley.
Serve:
Enjoy warm as a hearty, healthy, and plant-based meal!
Here’s a nourishing and flavor-packed plant-based dish: the Roasted Chickpea & Veggie Bowl with Tahini Drizzle — a vibrant, high-fiber, protein-rich meal that’s perfect for lunch, dinner, or meal prep.
💡 Tips
- Dry your chickpeas well before roasting to get them extra crispy.
- Use parchment paper for easy cleanup and even roasting.
- Change up the veggies based on what you have: try zucchini, broccoli, sweet potatoes, or cauliflower.
- Double the tahini drizzle—you’ll want it for leftovers, salads, or dipping!
- Add grains like quinoa, couscous, or farro to make it more filling.
- Want spice? Toss chickpeas with smoked paprika, cumin, chili powder, or za’atar before roasting.
❓ Q&A
Q: Can I make this ahead of time?
A: Absolutely! Store components separately in the fridge for up to 4 days. Drizzle the tahini just before serving.
Q: Can I use canned chickpeas?
A: Yes! Just drain, rinse, and pat dry thoroughly before roasting.
Q: Is the tahini drizzle spicy?
A: No, but you can add a pinch of cayenne, harissa, or sriracha if you like heat.
Q: How can I add more protein?
A: Top with a boiled egg, grilled tofu, hemp seeds, or even falafel.
Q: Can I make it oil-free?
A: Yes, roast veggies with a bit of broth or lemon juice and use water in the tahini sauce to thin instead of oil.
Conclusion!
This Roasted Chickpea & Veggie Bowl with Tahini Drizzle is more than just a colorful plate—it’s a balanced, nutrient-rich meal that’s easy to prepare, endlessly customizable, and packed with Mediterranean flavor. Whether you’re vegan, meal-prepping, or just looking to eat more plants, this bowl delivers crunch, creaminess, and satisfaction in every bite. Plus, the tahini drizzle ties it all together with a luscious, nutty finish you’ll want to put on everything.