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Roasted Vegetable and Chickpea Bowl

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A fast, healthy, and satisfying roasted vegetable and chickpea bowl, finished with a creamy tahini drizzle.

Ingredients

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  • 1 cup chickpeas, drained and rinsed
  • 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • For the dressing: 3 tablespoons tahini
  • 1 tablespoon lemon juice
  • Water to thin

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the chickpeas and mixed vegetables with the olive oil, and season with salt and pepper.
  3. Spread the chickpeas and vegetables in a single layer on a baking sheet. Roast for 25–30 minutes, turning once if needed, until vegetables are tender and chickpeas are crispy.
  4. While the pan is in the oven, whisk together the tahini and lemon juice in a small bowl. Add water a teaspoon at a time until the dressing reaches a pourable consistency. Taste and adjust seasoning.
  5. When the roasted components are done, assemble bowls by placing the roasted veggies and chickpeas together. Drizzle with the tahini dressing.
  6. Serve warm and enjoy your healthy meal!

Notes

For extra crunch, roast chickpeas a few minutes longer while watching closely to avoid burning. Keep any dressing separate when storing leftovers for best texture.

Nutrition

Find it online: https://www.topchoicerecipes.com/roasted-vegetable-chickpea-bowl/