Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium zucchini, sliced
- 1 red bell pepper, chopped
- 1 yellow squash, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and black pepper to taste
- Fresh parsley for garnish
- For the tahini dressing:
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 tbsp water (or more for desired consistency)
- 1 clove garlic, minced
- 1 tsp maple syrup or honey
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C). Toss chickpeas, zucchini, yellow squash, red bell pepper, and red onion with olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Spread the seasoned vegetables and chickpeas on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring halfway, until tender and caramelized.
- Meanwhile, whisk together tahini, lemon juice, minced garlic, maple syrup, and water in a small bowl until smooth and creamy. Adjust water for desired consistency and season with salt.
- Build your bowl by placing greens (optional), then topping with roasted vegetables and chickpeas. Drizzle generously with tahini dressing and garnish with fresh parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep tahini dressing separate to maintain freshness. Reheat roasted components before serving and reassemble bowls with dressing.
- Feel free to add crumbled feta, toasted nuts, or extra fresh herbs for added flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Vegetarian, Healthy, Lunch, Dinner
- Method: Roasting, Mixing
- Cuisine: Mediterranean, Plant-Based
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal Kcal
- Sugar: 7 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg