Name: Veggie-Chickpea Bowls Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots), chopped; 2 tablespoons olive oil; Salt and pepper, to taste; 1 tablespoon maple syrup; 1 tablespoon Dijon mustard; 2 tablespoons tahini; 1 tablespoon lemon juice; Fresh herbs (parsley or cilantro), for garnish

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Introduction

This Veggie-Chickpea Bowl is a vibrant, wholesome meal that’s easy to prepare and packed with flavor. Roasted vegetables and chickpeas are complemented by a creamy tahini dressing, making it a perfect choice for a nutritious lunch or dinner.

A white bowl filled with a colorful salad on a white marbled surface shows five distinct layers. At the back, there is a layer of orange chickpeas. To the left side, there is a portion of dark green cooked kale with a slightly bumpy texture. In front of the kale are small round golden-brown roasted potatoes with some green parsley sprinkled on top. Below the potatoes are pieces of roasted orange sweet potato and light orange carrot slices with a crispy look. On the right side of the bowl, there is a creamy beige sauce drizzled over thin slices of red onion, sprinkled with black sesame seeds and more green parsley. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
2 cups mixed vegetables (e.g., bell peppers, zucchini, carrots), chopped
2 tablespoons olive oil
Salt and pepper, to taste
1 tablespoon maple syrup
1 tablespoon Dijon mustard
2 tablespoons tahini
1 tablespoon lemon juice
Fresh herbs (parsley or cilantro), for garnish

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: In a large bowl, toss the chickpeas and chopped vegetables with olive oil, salt, and pepper until evenly coated.
Step 3: Spread the mixture in a single layer on a baking sheet for even roasting.
Step 4: Roast in the oven for 20–25 minutes, or until the vegetables are tender and slightly caramelized.
Step 5: While the veggies roast, whisk together the maple syrup, Dijon mustard, tahini, and lemon juice in a small bowl to create a smooth dressing.
Step 6: Once roasted, let the vegetable and chickpea mix cool slightly, then divide it into serving bowls.
Step 7: Drizzle the tahini dressing over the bowls and garnish with fresh herbs before serving.

Tips & Variations

Use your favorite seasonal vegetables or add sweet potatoes for extra sweetness and texture.
For a bit of heat, sprinkle some red pepper flakes or add a dash of hot sauce to the dressing.
Swap tahini for Greek yogurt if you prefer a lighter dressing with a tangy twist.
Add cooked quinoa or rice to make this bowl more filling and turn it into a full meal.

Storage

Store leftover roasted vegetables and chickpeas in an airtight container in the refrigerator for up to 3 days. Keep the tahini dressing separate to maintain its texture. Reheat the veggies gently in a microwave or oven and drizzle with fresh dressing before serving.

How to Serve

A bowl filled with four main layers arranged side by side: bright orange roasted sweet potato slices on the left, followed by some halves of golden roasted baby potatoes topped with a creamy white sauce and chopped green herbs, next to sautéed dark green kale leaves with a drizzle of creamy sauce, and on the right side, golden chickpeas mixed with small green chive pieces. There are also roasted broccoli florets with a slightly charred dark green and blackened texture near the front. Purple cooked onion slices are mixed lightly with the potatoes and broccoli. In the background, a small white bowl containing a creamy white sauce is partially visible. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas, but be sure to soak and cook them fully before using. This will take more time compared to canned chickpeas.

Is this recipe suitable for vegans?

Absolutely. All ingredients used are plant-based, making this dish completely vegan-friendly.