The Ultimate Roasted Chickpea Veggie Bowl (Printable version)

Crispy roasted chickpeas and colorful veggies over fluffy quinoa with creamy tahini dressing—a satisfying plant-based Mediterranean bowl.

# List of ingredients:

→ Roasted Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp kosher salt
07 - 1/4 tsp black pepper

→ Roasted Veggies

08 - 1 medium sweet potato, peeled and diced
09 - 1 red bell pepper, diced
10 - 1 small zucchini, sliced
11 - 1 small red onion, sliced
12 - 2 tbsp olive oil
13 - 1/2 tsp dried oregano
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper

→ Quinoa Base

16 - 1 cup quinoa, rinsed
17 - 2 cups water or vegetable broth
18 - 1/4 tsp salt

→ Tahini Dressing

19 - 1/4 cup tahini
20 - 2 tbsp lemon juice
21 - 2 tbsp water, plus more as needed
22 - 1 tbsp maple syrup or agave
23 - 1 small garlic clove, finely grated
24 - Salt and pepper to taste

→ For Serving

25 - 1 cup baby spinach or mixed greens
26 - 1/4 cup toasted pumpkin seeds (pepitas)
27 - Fresh parsley or cilantro, chopped (optional)

# Directions:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Pat chickpeas dry thoroughly. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread on half of one baking sheet.
03 - Arrange sweet potato, bell pepper, zucchini, and red onion on second baking sheet. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly.
04 - Roast for 25-30 minutes, stirring once halfway through, until chickpeas are crisp and vegetables are tender and lightly browned.
05 - Combine rinsed quinoa, water or broth, and salt in a saucepan. Bring to boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with fork.
06 - Whisk together tahini, lemon juice, water, maple syrup, garlic, salt, and pepper until smooth. Add more water if needed for pourable consistency.
07 - Divide quinoa among four bowls. Top with roasted vegetables, chickpeas, spinach, and pumpkin seeds. Drizzle with tahini dressing and garnish with fresh herbs if desired.

# Expert Advice:

01 -
  • The roasted chickpeas get impossibly crispy, almost like croutons but way better
  • You can prep everything in advance and assemble bowls all week
  • That tahini dressing ties it all together with just the right tangy creaminess
02 -
  • Dry chickpeas thoroughly, any moisture prevents them from getting crispy
  • The dressing thickens as it sits, add water right before serving
  • Don't crowd the baking sheets or vegetables will steam instead of roast
03 -
  • Double the chickpea recipe, they're addictive on their own as a snack
  • Toast extra pumpkin seeds and keep them for salads all week
  • The tahini dressing works on almost anything, from roasted vegetables to grain salads

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