Roasted Chickpea and Veggie Bowl: A Beginner’s Path to Vibrant, Wholesome Eating
A flavorful vegetarian bowl with roasted chickpeas, colorful veggies, and a tangy lemon-tahini dressing. Perfect for beginners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course, Dinner
- Method: Roasting
- Cuisine: Mediterranean, Fusion
- Diet: Vegetarian
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 cup sliced zucchini
- 1 cup cherry tomatoes
- 2 cups cooked quinoa
- 1 tbsp olive oil
- 1 tsp cumin
- Dressing:
- 3 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp maple syrup
- Water to thin
Instructions
- Prepare the Vegetables: Preheat your oven to 400°F (200°C). Slice the zucchini into even pieces and prepare the cherry tomatoes.
- Toss with Oil and Spices: In a large bowl, toss the drained and rinsed chickpeas, sliced zucchini, and cherry tomatoes with olive oil and cumin. Ensure the vegetables are evenly coated.
- Roast: Spread the chickpeas and vegetables in a single layer on a baking sheet. Roast for 20 minutes, or until the chickpeas are crispy and the vegetables are tender. Check the vegetables for doneness after 15 minutes of roasting and adjust the roasting time as needed.
- Prepare the Dressing: While the vegetables are roasting, prepare the lemon-tahini dressing. In a small bowl, whisk together the tahini, lemon juice, and maple syrup. Add water, a tablespoon at a time, until the dressing reaches your desired consistency.
- Assemble the Bowls: Once the chickpeas and vegetables are roasted, assemble the bowls. Divide the cooked quinoa among four bowls. Top with the roasted chickpeas and vegetables.
- Drizzle with Dressing: Drizzle the lemon-tahini dressing over the bowls.
- Serve: Serve immediately.
Notes
- Pat chickpeas dry for crispiness.
- Check veggies for doneness.
- Adjust dressing consistency.
- Use even roasting.