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Roasted Veggie Chickpea Bowls

A delicious and adaptable dish packed with nutrients from chickpeas and assorted vegetables, topped with a flavorful tahini dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Healthy, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

For the roasted vegetables
  • 1 can chickpeas, drained and rinsed
  • 2 cups assorted vegetables (bell peppers, zucchini, carrots, etc.) Feel free to customize with any vegetables on hand.
  • 2 tablespoons olive oil
  • Salt and pepper to taste
For the dressing
  • 1 tablespoon maple syrup
  • 1 tablespoon dijon mustard
  • 2 tablespoons tahini Can be replaced with peanut butter or omitted.
  • Water as needed for dressing Adjust to achieve desired consistency.
Garnish
  • Fresh herbs (optional, for garnish)

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the chickpeas and vegetables with olive oil, salt, and pepper.
  3. Spread the mixture on a baking sheet and roast for 20-25 minutes or until veggies are tender.
Dressing
  1. In a small bowl, whisk together maple syrup, dijon mustard, tahini, and enough water to achieve desired consistency.
Assembly
  1. Assemble bowls by spooning roasted veggies and chickpeas over a base of grains or greens.
  2. Drizzle with the dressing and garnish with fresh herbs if desired.
  3. Serve warm or at room temperature.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. To reheat, warm in the microwave or on the stove, adding extra dressing if needed. Customize the veggies based on availability.