Roasted Chickpeas and Veggie Bowl
A nutrient-packed and colorful bowl featuring roasted chickpeas and seasonal vegetables, drizzled with a creamy tahini dressing.
Ingredients
For the Roasted Chickpeas and Veggies
- 1 can (15-ounce) chickpeas (garbanzo beans): rinsed, drained, and patted very dry Ensure maximum crispiness.
- 1 large head broccoli: chopped into bite-sized florets Becomes tender with slightly charred edges when roasted.
- 1 large red bell pepper: cored, seeded, and chopped into 1-inch pieces Adds sweetness and vibrant color.
- 1 large red onion: cut into 1-inch wedges Roasting softens its sharpness.
- 1/4 cup olive oil: good-quality extra-virgin For coating the vegetables and chickpeas.
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1 teaspoon salt: or to taste
- 1/2 teaspoon black pepper: or to taste Freshly ground recommended.
- 1 cup uncooked quinoa: rinsed thoroughly Remove its bitter coating.
- 2 cups water or vegetable broth: using broth infuses extra flavor
For the Tahini Dressing
- 1/2 cup tahini: high-quality Key for creamy dressing.
- 1/4 cup fresh lemon juice: approx. juice of one large lemon Adds brightness.
- 2-3 tablespoons maple syrup or honey Use maple syrup for vegan.
- 1-2 cloves garlic: minced or grated For savory kick.
- 1/2 teaspoon salt
- 4-6 tablespoons lukewarm water To thin the dressing.
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
- After rinsing and draining the chickpeas, spread them on a clean kitchen towel and pat them dry.
Combining Ingredients
- In a large bowl, combine broccoli, red bell pepper, red onion, and dried chickpeas.
- Drizzle with olive oil and season with smoked paprika, garlic powder, cumin, oregano, salt, and black pepper. Toss to coat.
Roasting
- Spread the mixture evenly on the prepared baking sheet and roast for 25-35 minutes, tossing halfway until veggies are tender and chickpeas are crispy.
Cooking Quinoa
- Rinse quinoa under cold water for at least 30 seconds.
- In a medium saucepan, combine rinsed quinoa and water or broth. Bring to a boil, then reduce to low and simmer for 15 minutes. Let it stand for 5 minutes before fluffing.
Making the Dressing
- In a bowl or jar, combine tahini, lemon juice, maple syrup, minced garlic, and salt. Mix well, adding lukewarm water gradually to reach pourable consistency.
Assembling the Bowl
- Divide cooked quinoa among bowls, top with roasted vegetables and chickpeas, and drizzle with tahini dressing.
Notes
Best enjoyed fresh. Can store leftovers in the fridge for 3-4 days or freeze for up to 3 months.