Description
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).
Nutrition
- Serving Size: 1 bowl (approx.)
- Calories: approximately 350 kcal
- Sugar: 4 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg
