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Roasted Vegetable Chickpea Bowl with Tahini Dressing Recipe
Ben Carraoli

Roasted Vegetable Chickpea Bowl with Tahini Dressing Recipe

I recently made this roasted vegetable chickpea bowl with tahini dressing, and I have to say, it quickly became one of my favorite meals. The mix of roasted veggies with crispy chickpeas is so comforting, and the creamy tahini dressing takes it to another level. It’s healthy, filling, and perfect for lunch or dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups broccoli florets – fresh works best; don’t use frozen for this recipe.
  • 2 cups Brussels sprouts halved – small sprouts roast more evenly.
  • 1 medium-large sweet potato cut into 1-inch pieces (about 2 cups) – peel or leave skin on for extra texture.
  • 15 oz canned chickpeas drained and rinsed – roasting makes them wonderfully crispy.
  • 1 dash garlic powder – enhances the flavor of the veggies.
  • 1/2 cup tahini – use well-stirred tahini for a smooth dressing.
  • 1/2 cup Dijon mustard – adds a tangy kick to the dressing.
  • 2 tablespoons lemon juice – fresh is best for brightness.
  • 2 tablespoons maple syrup – balances the tanginess.
  • 1/4 cup apple cider vinegar – adds depth and acidity.
  • Drizzle of olive oil – for roasting the vegetables.
  • 1/2 cup water – adjust to reach desired dressing consistency.
  • Salt and freshly ground black pepper to taste – season everything generously.

Method
 

  1. Preheat your oven to 400°F (200°C). Arrange broccoli, Brussels sprouts, and sweet potato on a baking sheet. Drizzle with olive oil, sprinkle garlic powder, salt, and pepper, then toss to coat evenly.
  2. Place the baking sheet in the oven and roast for 20-25 minutes, turning halfway through. The veggies should be tender with slightly caramelized edges for that perfect roasted flavor.
  3. While veggies roast, toss drained chickpeas with olive oil, salt, pepper, and garlic powder. Spread them on a separate baking sheet and roast for 15 minutes until golden and crisp.
  4. In a medium bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, apple cider vinegar, and water. Add water gradually to reach the desired pourable consistency. Season with salt and pepper to taste.
  5. Once everything is roasted, divide the vegetables and chickpeas among serving bowls. Drizzle generously with tahini dressing. You can serve it warm or at room temperature.

Notes

  • I like roasting chickpeas separately for maximum crispiness.
  • Drizzle extra tahini dressing on top just before serving—it makes it creamier.
  • I sometimes sprinkle toasted sesame seeds for added crunch.
  • Let the roasted veggies cool slightly before adding the dressing to avoid it splitting.