Description
A vibrant and nourishing bowl combining seasonal roasted vegetables and crispy chickpeas with creamy tahini dressing.
Ingredients
Scale
- 2 cups 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
- ¼ cup tahini
- 2 tbsp lemon juice
- 1 tbsp maple syrup or honey
- 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 together the broccoli, red bell pepper, zucchini, red onion, cherry tomatoes, and chickpeas. Add olive oil, salt, pepper, garlic powder, and cumin, and mix until everything is evenly coated.
- Spread the mixture onto a baking sheet in a single layer.
- Roast in the oven for 20–25 minutes, stirring once or twice until tender and slightly charred.
- Prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, minced garlic, and a pinch of salt, gradually mixing in water until smooth.
- Transfer the roasted veggies and chickpeas to a bowl or platter.
- Drizzle tahini dressing over the bowl or serve it on the side.
- Serve warm or at room temperature, optionally garnishing with fresh herbs or sesame seeds.
Notes
For crispy chickpeas, ensure they are well-drained. Feel free to add other vegetables or proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg