Roasted Vegetable Chickpea Bowl (Printable Recipe)
Caramelized vegetables and chickpeas tossed with smoky paprika, finished with a creamy tahini-lemon drizzle and fresh herbs.
# Ingredients You'll Need:
→ Vegetables and legumes
01 -
1 can (15 oz) chickpeas, drained and rinsed
02 -
2 cups broccoli florets
03 -
1 cup carrots, sliced
04 -
1 red bell pepper, chopped
→ Seasonings and oils
05 -
2 tablespoons olive oil
06 -
1 teaspoon smoked paprika
07 -
Salt and pepper to taste
→ Tahini dressing
08 -
1/4 cup tahini
09 -
2 tablespoons lemon juice
10 -
2 tablespoons water (more as needed)
→ Garnish
11 -
Fresh parsley for garnish
# Steps to Follow:
01 -
Preheat the oven to 400°F (200°C).
02 -
On a baking sheet, toss the chickpeas, broccoli, carrots, and bell pepper with olive oil, smoked paprika, salt, and pepper. Spread in a single layer.
03 -
Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
04 -
In a small bowl, whisk together tahini, lemon juice, water, salt, and pepper until smooth. Adjust the consistency with more water if needed.
05 -
Serve the roasted vegetables and chickpeas in bowls, drizzled with tahini dressing and garnished with fresh parsley.
# Extra Tips:
01 -
Roasted vegetables bring out deep caramelized flavors, while chickpeas add protein and texture for a satisfying yet light meal.