Roasted Veggie & Chickpea Bowl with Tahini Dressing

🛒 Ingredients (Serves 4)

For the Roasted Veggies & Chickpeas

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 cups broccoli florets

• 1 red bell pepper, sliced

• 1 zucchini, sliced

• 1 red onion, sliced

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp ground cumin

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

For the Base

• 2 cups cooked quinoa or brown rice
  (Quinoa pairs especially well with Mediterranean flavors.)

For the Tahini Dressing

• ¼ cup tahini

• 2 tbsp fresh lemon juice

• 1 tbsp olive oil

• 1 small garlic clove, minced

• 2–4 tbsp warm water (to thin)

• ¼ tsp salt

Optional Toppings

• Sliced avocado

• Cherry tomatoes

• Fresh parsley or cilantro

• Toasted sesame seeds

• Crumbled feta cheese

🔥 Instructions

1️⃣ Roast the Vegetables & Chickpeas

1. Preheat oven to 425°F (220°C).

2. Pat chickpeas dry with a towel (this helps them crisp).

3. On a large baking sheet, combine chickpeas, broccoli, bell pepper, zucchini, and red onion.

4. Drizzle with olive oil and sprinkle with paprika, cumin, garlic powder, salt, and pepper.

5. Toss well to coat evenly.

6. Roast for 25–30 minutes, flipping halfway through, until vegetables are tender and chickpeas are slightly crispy.

2️⃣ Make the Tahini Dressing

1. In a small bowl, whisk together tahini, lemon juice, olive oil, garlic, and salt.

2. Add warm water gradually, whisking until smooth and pourable.

3. Taste and adjust salt or lemon as desired.

3️⃣ Assemble the Bowl

1. Divide quinoa or rice into serving bowls.

2. Top with roasted vegetables and chickpeas.

3. Drizzle generously with tahini dressing.

4. Add desired toppings and serve warm.

💡 Tips for Best Flavor

• Roast veggies in a single layer for better browning.

• Add a pinch of cayenne for heat.

• Finish with a squeeze of fresh lemon before serving for brightness.