A nourishing bowl of roasted vegetables and chickpeas drizzled with creamy tahini dressing — wholesome, hearty, and vegan-friendly. I like how this simple recipe turns everyday ingredients into a vibrant, satisfying meal that fits perfectly into any plant-based routine.
Why You’ll Love This Recipe
I always reach for this bowl when I want something that’s both comforting and energizing. It’s packed with fiber and plant-based protein from chickpeas, and the colorful mix of roasted veggies adds depth and natural sweetness. The creamy tahini dressing brings everything together with a rich, nutty finish. Whether I serve it warm or let it cool to room temp, this dish never fails to satisfy. It’s easy to prep, highly customizable, and ideal for meal prep or quick dinners.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups of broccoli florets
1 red bell pepper, diced
1 zucchini, sliced
1 red onion, cut into wedges
1 cup cherry tomatoes
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil
Salt and black pepper, to taste
½ tsp garlic powder
½ tsp ground cumin
For the tahini dressing:
¼ cup tahini
2 tbsp lemon juice
1 tbsp maple syrup or honey (if not strictly vegan)
1 small garlic clove, minced
2–4 tbsp water (to thin)
Salt, to taste
Directions
I start by preheating the oven to 425 °F (220 °C).
In a large bowl, I toss together the broccoli, bell pepper, zucchini, red onion, cherry tomatoes, and chickpeas with olive oil, salt, pepper, garlic powder, and cumin until everything is well-coated.
I spread the mixture onto a baking sheet (or two, if I need more room) in a single layer to ensure even roasting.
I roast for 20–25 minutes, stirring once or twice during cooking, until the veggies are tender and starting to brown at the edges.
While they roast, I make the dressing by whisking tahini, lemon juice, maple syrup or honey, garlic, and salt. I slowly add water until it becomes smooth and pourable.
When the veggies and chickpeas are done, I transfer them to a serving bowl or platter.
I drizzle the tahini dressing over the top (or serve it on the side) and gently toss to coat.
I serve it warm or at room temperature, sometimes garnished with herbs or sesame seeds.
Servings and Timing
Yield: 2–4 servings
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Variations
I like how versatile this bowl is. When I want to switch things up, I sometimes:
Use sweet potatoes, cauliflower, or carrots instead of the listed vegetables.
Add a grain like quinoa, brown rice, or farro to bulk it up.
Include cooked tofu, tempeh, or even grilled chicken (if I’m not keeping it vegan).
Play with spices — smoked paprika or za’atar give it a flavorful twist.
Swap the tahini dressing with a yogurt-based sauce or green goddess dressing for something different.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I either pop the bowl in the microwave or quickly warm it in a skillet. If I’ve stored the dressing separately, I stir it in after heating to keep the texture creamy and fresh.
FAQs
How can I make the tahini dressing thinner?
I just add water gradually, one tablespoon at a time, while whisking. Lemon juice can also help thin it while adding brightness.
Can I meal prep this recipe?
Absolutely. I roast the vegetables and chickpeas ahead of time and keep them in the fridge. The tahini dressing stays fresh for up to 5 days if stored separately.
Is this recipe gluten-free?
Yes, all the ingredients used are naturally gluten-free. Just double-check any store-bought tahini or seasoning blends to be sure.
What can I use instead of tahini?
If I’m out of tahini, I sometimes use cashew butter or almond butter for a different, but still creamy, flavor.
Can I serve this cold?
Definitely. I’ve enjoyed it as a chilled salad-style bowl, especially during warmer days — it holds up really well.
Conclusion
This roasted vegetable and chickpea bowl is one of my go-to meals when I want something healthy, filling, and delicious with minimal fuss. I love how easy it is to adapt, and the creamy tahini dressing is always a winner. Whether I’m meal-prepping for the week or throwing together a quick dinner, this bowl never lets me down.
A nourishing bowl of roasted vegetables and chickpeas drizzled with creamy tahini dressing — wholesome, hearty, and vegan-friendly.
Ingredients
2 cups of broccoli florets
1 red bell pepper, diced
1 zucchini, sliced
1 red onion, cut into wedges
1 cup cherry tomatoes
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil
Salt and black pepper, to taste
½ tsp garlic powder
½ tsp ground cumin
For the tahini dressing:
¼ cup tahini
2 tbsp lemon juice
1 tbsp maple syrup or honey (if not strictly vegan)
1 small garlic clove, minced
2–4 tbsp water (to thin)
Salt, to taste
Instructions
Preheat the oven to 425 °F (220 °C).
In a large bowl, toss the broccoli, bell pepper, zucchini, red onion, cherry tomatoes, and chickpeas with olive oil, salt, pepper, garlic powder, and cumin until evenly coated.
Spread the vegetable‑chickpea mixture in a single layer on a baking sheet (use two if needed to avoid overcrowding).
Roast for 20–25 minutes, stirring once or twice midway, until the vegetables are tender and beginning to char at the edges.
Meanwhile, prepare the tahini dressing: whisk together tahini, lemon juice, maple syrup (or honey), minced garlic, and a pinch of salt. Gradually add water, one tablespoon at a time, until you reach a smooth, pourable consistency.
Once the roasted vegetables and chickpeas are done, transfer them to a bowl or platter.
Drizzle the tahini dressing over the bowl (or serve on the side), and toss lightly to coat.
Serve warm or at room temperature. Optionally garnish with fresh herbs (like parsley or cilantro) or a sprinkle of sesame seeds.
Notes
You can substitute other vegetables such as sweet potato, cauliflower, or carrots.
If tahini is too thick, thin it with additional water or lemon juice.
You may add cooked grains like quinoa, rice, or farro to make it more filling.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
To add protein, stir in cooked tofu, tempeh, or grilled chicken (if not vegan).
