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Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

A nutritious bowl featuring roasted vegetables and chickpeas topped with a tangy maple Dijon tahini dressing.

  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 2 bell peppers, sliced
  • 1 zucchini, chopped
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • For the dressing: 1/4 cup tahini
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced
  • Water as needed to thin

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Toss chickpeas and vegetables with olive oil, salt, and pepper on a baking sheet.
  3. Roast in the oven for 25-30 minutes, stirring halfway, until vegetables are tender and chickpeas are crispy.
  4. In a small bowl, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and garlic. Add water to reach desired consistency.
  5. Assemble bowls by dividing roasted veggies and chickpeas into servings, then drizzle with dressing.

Notes

For a vegan option, ensure all ingredients are plant-based. Store leftovers in the fridge for up to 3 days.

  • Author: Chef Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Method: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 450
  • Sugar: 10g
  • Fat: 18g
  • Carbohydrates: 55g
  • Protein: 15g