Description
Delight in a vibrant and nutritious bowl featuring crispy chickpeas and roasted vegetables, all drizzled with a creamy maple dijon tahini dressing. This easy-to-make dish bursts with flavor and color, making it an ideal choice for busy weeknights or meal prep. Customize it with your favorite seasonal veggies to suit your palate!
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 medium zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tbsp Dijon mustard
- 3 tbsp tahini
- 2 tbsp lemon juice (freshly squeezed)
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, toss the chopped bell peppers, zucchini, and red onion with olive oil, salt, and pepper.
- Spread the vegetables on a baking sheet in a single layer and roast for about 25-30 minutes, flipping halfway through.
- While the veggies roast, pat the chickpeas dry with paper towels to ensure crispiness.
- After roasting the veggies for 15 minutes, add chickpeas to the baking sheet and roast for an additional 15-20 minutes until golden brown.
- In a small bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, salt, and water until smooth; adjust consistency if needed.
- Assemble bowls by layering roasted veggies and chickpeas; drizzle generously with dressing before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (about 400g)
- Calories: 420
- Sugar: 8g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg