Roasted Veggies and Chickpeas with Creamy Maple Tahini

This one-pan wonder features savory roasted veggies and hearty chickpeas, drizzled in a creamy maple tahini sauce for a cozy, comforting meal that's quick and easy to prepare.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Main Course, Vegetarian

Cuisine: Mediterranean

Calories: 350

Ingredients Method Notes

Ingredients

For the roasted veggies and chickpeas

1 can (15 oz) chickpeas, drained and rinsed
2 cups mixed vegetables (bell peppers, zucchini, carrots, or any choice)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
to taste salt
to taste pepper

For the creamy maple tahini sauce

1/4 cup tahini
2 tablespoons maple syrup
1-2 tablespoons water (to thin)
1 teaspoon lemon juice
a pinch salt

Method

Preparation

Preheat your oven to 400°F (200°C).
In a large bowl, combine mixed vegetables and chickpeas. Drizzle with olive oil, garlic powder, paprika, salt, and pepper, and toss to coat.

Roasting

Spread the veggie and chickpea mixture onto a baking sheet and roast for about 25-30 minutes, stirring halfway through, until golden brown and slightly crispy.

Making the Sauce

In a small bowl, combine tahini, maple syrup, lemon juice, and a pinch of salt. Gradually add water until you reach your desired consistency.

Serving

Once the veggies and chickpeas are roasted, let them cool for a moment before plating. Drizzle with the creamy maple tahini sauce and enjoy!

Notes

Feel free to swap tahini for peanut butter or Greek yogurt. You can also mix up the veggies based on what's in season. This dish is vegan and gluten-free!