Name: Roasted Chickpea & Veggie Bowls with Green Tahini Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 4-5 cups eggplant and/or zucchini (eggplant cut into 1-inch cubes and zucchini thinly sliced; about 1/2 large eggplant + 1 small zucchini); 1/2 small red bell pepper, cut into bite-size pieces; 1/2 small red onion, cut into bite-size pieces; 1/3 cup kalamata olives, pitted and halved (optional); 2 Tbsp olive oil; 1/4 – 1/2 tsp sea salt; 1 (15.5 oz) can chickpeas, drained and rinsed (or about 1 ½ cups homemade); 1 Tbsp olive oil; 1/4 tsp sea salt; 1/2 tsp ground cumin; 1/2 tsp ground cinnamon; 1/8-1/4 tsp cayenne pepper; Herby Green Tahini Sauce (recipe not specified); Quinoa or rice (optional)

Jump to Recipe· 3.9 from 70 reviews

There is something incredibly satisfying and vibrant about this Roasted Chickpea & Veggie Bowls with Green Tahini Sauce Recipe. It’s a Mediterranean-inspired dish that brings together spicy roasted chickpeas, tender roasted vegetables, and a luscious, herby green tahini sauce that ties everything together beautifully. Not only is it packed with flavor and nutrition, but it also boasts a beautiful array of textures and colors that make each bite so inviting. Whether you’re meal prepping for the week or looking for a fulfilling plant-based dinner, this recipe hits all the right notes.

Ingredients You’ll Need

The image shows a collection of fresh and colorful ingredients arranged neatly on a white marbled surface. From left to right, there is a whole deep purple eggplant with a green stem, a dark green zucchini standing upright with several round slices stacked beside it, a half red onion with purple and white layers, and a half red bell pepper showing its white seeds and inner ribs. Next to these vegetables, there is a small white bowl filled with smooth green sauce, a white bowl with dark red sliced olives, and a larger white bowl filled with round beige chickpeas. Below, there are four small spoons filled with various spices and sea salt, and a small white bowl holding golden olive oil. All items are brightly lit, emphasizing their fresh textures and vibrant colors, photo taken with an iphone --ar 4:5 --v 7

Gathering these simple yet essential ingredients is half the fun. Each component plays a key role—from the warm spices that dress the chickpeas to the earthy veggies which provide a perfect roasted bite, and the zesty green tahini sauce that adds a fresh, creamy finish.

Eggplant and/or zucchini (4-5 cups): These bring a tender, slightly sweet roasted flavor with a beautiful contrast of textures.
Red bell pepper (1/2 small): Adds a pop of color and a gentle sweetness to balance the spices.
Red onion (1/2 small): Roasted to softness, they contribute a mellow, aromatic depth.
Kalamata olives (1/3 cup, optional): For a briny punch that lifts the whole bowl with Mediterranean flair.
Olive oil (3 Tbsp total): Essential for roasting and coating the chickpeas, facilitating crispiness and flavor infusion.
Sea salt (1/2 tsp for veggies, 1/4 tsp for chickpeas): Heightens all the natural flavors of the ingredients.
Chickpeas (1 15.5 oz. can or 1 ½ cups homemade): The hearty protein base that crisps beautifully with spices.
Ground cumin (1/2 tsp): Infuses an earthy warmth to the chickpeas.
Ground cinnamon (1/2 tsp): Adds a subtle sweet-spicy layer that is unique and comforting.
Cayenne pepper (1/8 – 1/4 tsp): For a gentle kick of heat that wakes up the flavors.

How to Make Roasted Chickpea & Veggie Bowls with Green Tahini Sauce Recipe

Step 1: Prep the Oven and Chickpeas

Start by preheating your oven to 425°F (218°C) and lining a baking sheet with parchment paper. For extra crispy chickpeas, dry them by rolling gently in a clean towel to remove excess moisture and some skins. Peeling all skins is optional but helps achieve that coveted crispiness. This prep sets the foundation for perfectly roasted chickpeas that will add a satisfying crunch.

Step 2: Arrange the Veggies

Place the cubed eggplant and/or sliced zucchini, chopped red bell pepper, red onion, and optional kalamata olives on one side of the prepared baking sheet. Drizzle with olive oil and sprinkle with sea salt before tossing well to coat every piece. This ensures the veggies roast evenly and develop rich caramelized edges full of flavor. Allow a little space to remain on the pan for the chickpeas to roast alongside.

Step 3: Season and Add Chickpeas

In a small bowl or directly on the pan, combine chickpeas with olive oil, sea salt, cumin, cinnamon, and cayenne pepper. Toss to coat each chickpea evenly in the spice blend and oil. Then spread them out on the open side of the pan, giving them room to crisp up while roasting. This step is where the chickpeas transform into a wonderfully spiced, crunchy protein powerhouse.

Step 4: Roast to Perfection

Pop the baking sheet onto the center rack of your preheated oven and roast for 25 to 30 minutes. Halfway through, toss both the veggies and chickpeas to promote even cooking and browning. By the end of roasting, the veggies should be tender and their edges caramelized, while the chickpeas will be golden with a beautiful crisp. This moment is pure magic that fills the kitchen with irresistible aromas.

Step 5: Prepare the Green Tahini Sauce and Optional Grains

While your veggies and chickpeas roast, whip up the herby green tahini sauce that will crown your bowls with fresh, zesty creaminess. Optionally, cook quinoa or rice to add a nourishing grain base if desired. This layering of flavors and textures brings the whole dish together harmoniously.

How to Serve Roasted Chickpea & Veggie Bowls with Green Tahini Sauce Recipe

A large silver baking tray holds five neat rows of ingredients from top to bottom: dark purple and beige cubes of eggplant at the top, followed by chopped pieces of red onion with layers of white and purple, then bright red chopped bell peppers, next a line of round green zucchini slices with light yellow centers, and at the bottom, a large layer of golden-brown roasted chickpeas spread evenly. To the right side on a white marbled surface are a small bowl of bright green sauce with a dark gray spoon, a tiny dish with reddish-brown seasoning, and a small heap of cinnamon or similar brown spice, along with a folded brown cloth napkin. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Top your bowls with a generous drizzle of the green tahini sauce to inject vibrant, herbaceous notes. Consider adding fresh herbs like parsley, cilantro, or mint for an extra burst of freshness. A sprinkle of toasted sesame seeds or a pinch of sumac can deliver a delightful crunch and tang that complements the roasted ingredients perfectly.

Side Dishes

These bowls are hearty enough to stand alone, but pairing them with warm pita bread or a crisp cucumber and tomato salad can elevate the experience. Light, refreshing sides with Mediterranean flavors balance the richness of the tahini sauce and the warmth of the spices beautifully.

Creative Ways to Present

For a casual meal, serve the bowls family-style with all components in separate dishes for guests to assemble their own. Alternatively, layer the cooked quinoa or rice at the bottom, followed by veggies and chickpeas, then finish with the tahini sauce and garnishes for a stunning, restaurant-worthy presentation. Shaping the ingredients to showcase their vibrant colors is as much a treat for the eyes as the taste buds.

Make Ahead and Storage

Storing Leftovers

This Roasted Chickpea & Veggie Bowls with Green Tahini Sauce Recipe stores beautifully for 2 to 3 days in the refrigerator. Keep the roasted chickpeas, veggies, and sauce in separate airtight containers to maintain crispness and freshness. When ready to eat, simply reassemble for a quick, nourishing meal.

Freezing

While the roasted vegetables and chickpeas are delicious fresh, this dish is not ideal for freezing because the textures can become mushy upon thawing. The green tahini sauce, however, can be frozen separately in an airtight container for up to a month and thawed gently before use.

Reheating

Reheat the roasted chickpeas and veggies in a preheated oven at 350°F (175°C) for about 10 minutes to revive their crispness and warm them evenly. Avoid microwaving if possible, as it tends to make the chickpeas soft. Add fresh drizzle of tahini sauce after warming up for best flavor.

FAQs

Can I use fresh chickpeas for this recipe?

Absolutely! If using fresh cooked chickpeas, make sure they are thoroughly drained and patted dry before roasting to achieve that perfect crispiness similar to canned chickpeas.

Is this recipe gluten-free?

Yes, the entire Roasted Chickpea & Veggie Bowls with Green Tahini Sauce Recipe is naturally gluten-free, especially if you choose gluten-free grains like quinoa or rice. Just double-check any packaged spices or ingredients to confirm.

Can I make the green tahini sauce nut-free?

Yes, green tahini sauce is made from sesame seeds, which are seeds rather than nuts, so it is nut-free. It is a great alternative for anyone with nut allergies.

What vegetables work best if I want to swap or add more?

Feel free to experiment with other Mediterranean veggies like cherry tomatoes, artichoke hearts, or roasted carrots. Just keep them roughly the same size so everything cooks evenly in the same roasting time.

How spicy is this dish?

The cayenne pepper adds a gentle warmth rather than intense heat. You can adjust the amount to your preference or omit it entirely for a milder flavor.

Final Thoughts

This Roasted Chickpea & Veggie Bowls with Green Tahini Sauce Recipe has quickly become one of my go-to meals when I want something wholesome, full of flavor, and completely satisfying. Its easy preparation, vibrant ingredients, and incredible taste make it a winner any day of the week. I can’t wait for you to try it and see how it brightens up your kitchen and meals with each delicious bite!