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Roasted Veggie & Chickpea Bowls with Maple Dijon Tahini Dressing

A nutritious and vibrant dish featuring roasted seasonal veggies and protein-rich chickpeas, drizzled with a creamy Maple Dijon Tahini Dressing.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Roasted Veggies and Chickpeas
  • 1 cup chickpeas (canned, drained and rinsed)
  • 2 cups chopped veggies (bell peppers, zucchini, carrots, broccoli) Variety is key!
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • to taste Optional: smoked paprika, garlic powder, or cumin For an extra kick
For the Maple Dijon Tahini Dressing
  • 1/4 cup tahini
  • 2 tablespoons maple syrup For sweetness
  • 1 tablespoon Dijon mustard
  • 1-2 tablespoons water To thin the dressing
  • a pinch salt
  • to taste Pepper

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Chop your veggies into bite-sized pieces.
Toss and Season
  1. In a large mixing bowl, toss chopped veggies and drained chickpeas with olive oil, salt, pepper, and any spices you desire.
Roasting
  1. Spread the seasoned mix on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until golden and tender, shaking halfway through.
Make the Dressing
  1. In a small bowl, mix tahini, maple syrup, Dijon mustard, and water. Stir until creamy and adjust with more water if necessary. Season with salt and pepper.
Assembly
  1. Once veggies are done roasting, let them cool briefly. In bowls, layer the roasted veggies and chickpeas, drizzle with the dressing, and serve.

Notes

Feel free to swap in any seasonal veggies. For crunch, roast chickpeas alone for the last 10 minutes. Store leftovers in an airtight container for up to three days.