Roasted Chickpea and Veggie Bowl (Printable)

Crispy chickpeas and roasted vegetables over quinoa with tahini

# What You Need:

→ For the Roasted Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/2 tsp garlic powder
06 - 1/2 tsp kosher salt
07 - 1/4 tsp black pepper

→ For the Roasted Veggies

08 - 1 medium sweet potato, peeled and diced
09 - 1 red bell pepper, diced
10 - 1 small zucchini, sliced
11 - 1 small red onion, sliced
12 - 2 tbsp olive oil
13 - 1/2 tsp dried oregano
14 - 1/2 tsp salt
15 - 1/4 tsp black pepper

→ For the Quinoa Base

16 - 1 cup quinoa, rinsed
17 - 2 cups water or vegetable broth
18 - 1/4 tsp salt

→ For the Tahini Dressing

19 - 1/4 cup tahini
20 - 2 tbsp lemon juice
21 - 2 tbsp water (plus more as needed)
22 - 1 tbsp maple syrup or agave
23 - 1 small garlic clove, finely grated
24 - Salt and pepper, to taste

→ For Serving

25 - 1 cup baby spinach or mixed greens
26 - 1/4 cup toasted pumpkin seeds (pepitas)
27 - Fresh parsley or cilantro, chopped (optional)

# Directions:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Pat chickpeas dry with a towel. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread on half of one baking sheet.
03 - Arrange sweet potato, bell pepper, zucchini, and red onion on the second baking sheet. Drizzle with olive oil, sprinkle with oregano, salt, and pepper. Toss to coat evenly.
04 - Roast chickpeas and veggies for 25-30 minutes, stirring once halfway, until chickpeas are crisp and vegetables are tender and lightly browned.
05 - Combine rinsed quinoa, water or broth, and salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
06 - Whisk together tahini, lemon juice, water, maple syrup, garlic, salt, and pepper until smooth. Add more water if needed for a pourable consistency.
07 - Divide quinoa among four bowls. Top with roasted veggies, chickpeas, spinach or greens, and pumpkin seeds. Drizzle with tahini dressing and garnish with fresh herbs if desired.

# Expert Tips:

01 -
  • The crispy chickpeas are like little croutons you actually want to eat
  • Everything roasts on one sheet pan while the quinoa simmers away
  • The tahini dressing ties it all together into something that feels restaurant special
02 -
  • Crowding the baking sheet is the fastest way to soggy chickpeas
  • The tahini dressing might seize up at first, but keep whisking and it will smooth out
  • Let the roasted vegetables sit for a few minutes out of the oven to develop even more flavor
03 -
  • Try roasting the chickpeas at 450°F for extra crunch if they are not crispy enough
  • Add the fresh pumpkin seeds right before serving so they stay crunchy
  • A splash of apple cider vinegar in the dressing cuts through the rich tahini beautifully

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