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Roasted Chickpeas and Veggie Bowl

A nourishing, flavour-packed bowl combining crispy roasted chickpeas, oven-roasted vegetables, a grain or green base, and a creamy lemon-tahini dressing — a healthy, easy, and versatile meal perfect for lunch, dinner or meal prep.
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Prep Time 15 minutes
Cook Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 500 kcal

Ingredients
  

For the Roasted Chickpeas

  • 2 cans 15 oz / ~425 g chickpeas, drained and rinsed (or ~3 cups cooked chickpeas)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fine sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon smoked paprika or sweet paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • Pinch of cayenne pepper optional

For the Vegetables

  • 2 medium sweet potatoes about 1 lb / 450 g, peeled and cut into ½-inch cubes
  • 1 medium red bell pepper cut into 1-inch pieces
  • 1 medium red onion cut into wedges
  • 1 small head broccoli cut into florets (or ~2 cups cauliflower florets)
  • 2 tablespoons olive oil splitting as needed
  • Salt and pepper to taste
  • Optional: 1 teaspoon za’atar or 1 teaspoon dried oregano for a Mediterranean flavor

For the Grain or Green Base

  • 2 cups cooked quinoa brown rice, farro, or
  • ~6 cups mixed salad greens or a mix of greens + grain

For the Lemon-Tahini Dressing

  • ¼ cup tahini
  • 3 tablespoons fresh lemon juice about 1 lemon
  • 2 tablespoons warm water use more to thin if needed
  • 1 small garlic clove minced
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon maple syrup or honey optional, for a touch of sweetness
  • Salt and pepper to taste

Optional Toppings & Garnishes

  • Chopped fresh parsley or cilantro
  • Sliced avocado
  • Crumbled feta or goat cheese omit for vegan
  • Toasted pumpkin seeds or chopped almonds
  • Pickled red onions or quick-pickled cucumber
  • Lemon wedges
  • Red pepper flakes

Instructions
 

Preheat & Prep

  • Preheat your oven to 425 °F (220 °C).
  • Drain and thoroughly pat the chickpeas dry with paper towels or a clean kitchen towel. Moisture removal is essential for crispness.
  • Chop sweet potatoes, bell pepper, red onion, and broccoli (or cauliflower) into roughly uniform pieces for even roasting.
  • If using a grain base (quinoa, rice, farro), cook it now according to package instructions (if not already prepared).

Season & Roast Chickpeas

  • In a large bowl, toss the dried chickpeas with 1 tablespoon olive oil, salt, pepper, smoked paprika, cumin, garlic powder, and optional cayenne until evenly coated.
  • Spread chickpeas in a single layer on a rimmed baking sheet lined with parchment paper (don’t overcrowd — use two sheets if needed).
  • Roast for 20–30 minutes, shaking or tossing the pan every 8–10 minutes. Chickpeas should be golden-brown and crisp on the outside, slightly tender inside. Start checking crispness at ~18 minutes, but roasting time may vary depending on your oven and chickpea dryness.

Roast the Vegetables

  • In a separate large bowl, toss sweet potato cubes with 1 tablespoon olive oil, salt, pepper, and optional za’atar or oregano.
  • Spread on a rimmed baking sheet and roast in the oven for about 10 minutes.
  • After 10 minutes, add the broccoli florets, bell pepper pieces, and red onion wedges (tossed lightly with a bit of oil, salt, and pepper). Return to oven and roast for another 12–15 minutes, until vegetables are tender and have nicely caramelized edges.
  • For a bit of char and extra depth, you can broil for 1–2 minutes at the end — just watch carefully so nothing burns.

Make the Lemon-Tahini Dressing

  • In a small bowl or jar, whisk together tahini, lemon juice, minced garlic, olive oil, and warm water.
  • If the dressing is too thick, gradually whisk in more warm water until it reaches your desired consistency.
  • Season with salt and pepper. Optionally add a bit of maple syrup or honey for subtle sweetness.

Assemble the Bowls

  • Divide your grain or greens among 4 bowls.
  • Top each base with a generous portion of roasted vegetables and a hearty scoop of roasted chickpeas.
  • Drizzle each bowl with the lemon-tahini dressing.
  • Add optional toppings such as sliced avocado, fresh herbs, seeds or nuts, crumbled cheese, pickled veggies, lemon wedge, and red pepper flakes.

Serve & Enjoy

  • Serve warm or at room temperature. The warmth of the roasted chickpeas and vegetables contrasts beautifully with creamy avocado or cool greens.

Notes

  • Storage & Meal Prep: Roasted chickpeas can be prepared up to 3 days in advance and kept in an airtight container (though they may lose some crispness — re-crisp them in a 350 °F / 175 °C oven for 5–8 minutes if desired). Vegetables can last 3–4 days refrigerated and reheat well. Dressing stores 5–7 days (stir or thin with water if it thickens). Assemble bowls fresh when possible.
  • Texture tip: For maximum crispness, dry chickpeas thoroughly and avoid crowding the baking sheet. Moisture or overcrowding causes steaming instead of roasting.
  • Variations: The bowl is very flexible — swap grains (quinoa, farro, rice), change up vegetables based on season, or try alternate dressings. Use herby yogurt dressing, spicy peanut sauce, citrus vinaigrette, or chimichurri for different flavour profiles. You can also make it gluten-free, vegan, or low-carb depending on base and toppings.
  • Dietary swaps: For vegan: skip cheese, use lemon-tahini or plant-based dressing. For nut-free: avoid nuts, use seeds for topping. For higher protein: add extra chickpeas, or serve with tofu or grilled chicken.