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Roasted Chickpea & Veggie Bowls with Green Tahini Sauce Recipe

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3.9 from 70 reviews

A vibrant Mediterranean-inspired bowl featuring spicy roasted chickpeas and a medley of tender roasted vegetables, topped with a fresh and herby green tahini sauce. This nourishing, plant-based meal is made with simple ingredients and can be served with optional grains like quinoa or rice for a wholesome entrée.

  • Total Time: 45 minutes
  • Yield: 4 bowls

Ingredients

Veggies

  • 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

Chickpeas

  • 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

For Serving

  • Herby Green Tahini Sauce (recipe not specified)
  • Quinoa or rice (optional)

Instructions

  1. Preheat Oven: Set your oven to 425°F (218°C) and line a baking sheet with parchment paper for easy cleanup and even roasting.
  2. Dry Chickpeas (Optional): Spread the drained chickpeas on a clean towel and gently roll them to remove excess moisture and loosen skins. You may peel off as many skins as you like to enhance crispiness, or just remove the loose skins.
  3. Prepare Veggies: On the lined baking sheet, combine the eggplant, zucchini, bell pepper, onion, and optional olives. Drizzle with 2 tablespoons olive oil and sprinkle with 1/4 to 1/2 teaspoon sea salt. Toss well to coat. Push the veggies to one side of the pan to create space for the chickpeas, allowing some overlap or using an extra baking sheet if desired.
  4. Season Chickpeas: In a small bowl or directly on the baking sheet, toss the chickpeas with 1 tablespoon olive oil, 1/4 teaspoon sea salt, 1/2 teaspoon ground cumin, 1/2 teaspoon ground cinnamon, and 1/8 to 1/4 teaspoon cayenne pepper until evenly coated. Spread them out in the open space on the baking sheet with the veggies.
  5. Roast: Place the baking sheet on the center rack and roast for 25-30 minutes, tossing halfway through, until the veggies are tender and the chickpeas are golden and slightly crispy.
  6. Prepare Green Tahini Sauce and Grains: While roasting, prepare the herby green tahini sauce and cook quinoa or rice if using, as per your preferred methods.
  7. Assemble Bowls: Divide the cooked grains (if using), roasted veggies, and chickpeas among serving bowls. Drizzle with the green tahini sauce. Note that there will be extra sauce leftover.
  8. Storage: Store any leftovers separately in the refrigerator for up to 2-3 days. This dish is not freezer friendly.

Notes

  • Peeling some chickpea skins before roasting can help achieve extra crispiness, but it’s optional.
  • Kalamata olives add a briny flavor but can be omitted if preferred.
  • Adjust cayenne pepper amount to control the spice level.
  • The green tahini sauce recipe is essential to the dish; consider preparing a fresh herby tahini sauce with parsley, lemon, garlic, and tahini for best results.
  • You can serve with cooked quinoa or rice for a heartier meal, or enjoy just as a vegetable and protein bowl.
  • Leftovers keep well refrigerated for 2-3 days but should not be frozen.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Entrée
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/roasted-chickpea-and-veggie-bowls-with-green-tahini-sauce-recipe/