Name: Mediterranean Roasted Veggie & Chickpea Bowls with Tahini Dressing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 red onion, chopped; 1 zucchini, sliced; 1 eggplant, cubed; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper to taste; 1 cup cherry tomatoes, halved; 1/2 cup fresh parsley, chopped; 1/4 cup feta cheese, crumbled; 1/3 cup tahini; 2 tablespoons lemon juice; 1 clove garlic, minced; 2 tablespoons water (or more to thin if needed); Salt to taste

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Introduction

These Mediterranean Roasted Veggie & Chickpea Bowls are vibrant and packed with flavor. Roasted vegetables and chickpeas pair perfectly with a creamy tahini dressing, making a satisfying and healthy meal for any day of the week.

A white bowl filled with a colorful mix of grilled vegetables layered around the edge, including bright yellow and red bell pepper strips on the left, deep purple grilled onion slices below, dark green and beige grilled zucchini chunks on the right, and roasted red cherry tomatoes at the bottom right. In the center lies a generous mound of golden roasted chickpeas topped with white crumbled cheese and sprinkled with chopped green herbs. Drizzled over some chickpeas is a creamy light beige sauce. The bowl sits on a dark rustic surface, with two small round white bowls of a creamy sauce with black pepper flecks visible at the top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
1 zucchini, sliced
1 eggplant, cubed
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
1 cup cherry tomatoes, halved
1/2 cup fresh parsley, chopped
1/4 cup feta cheese, crumbled
Tahini Dressing:
1/3 cup tahini
2 tablespoons lemon juice
1 clove garlic, minced
2 tablespoons water (or more to thin if needed)
Salt to taste

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: In a large bowl, combine the drained chickpeas, chopped red bell pepper, yellow bell pepper, red onion, zucchini, and eggplant.
Step 3: Drizzle the olive oil over the vegetables and chickpeas, then sprinkle with ground cumin, paprika, salt, and pepper. Toss everything until well-coated.
Step 4: Spread the mixture onto a large baking sheet in a single layer.
Step 5: Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Step 6: While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and water until smooth. Add more water if needed to reach your desired consistency. Season with salt to taste.
Step 7: Once the vegetables are done roasting, remove them from the oven and let them cool slightly.
Step 8: To assemble the bowls, divide the roasted veggies and chickpeas among four bowls. Top with cherry tomatoes, fresh parsley, and crumbled feta cheese.
Step 9: Drizzle with tahini dressing before serving.

Tips & Variations

For extra protein, add grilled chicken or tofu to the bowls.
Swap eggplant with sweet potatoes or butternut squash for a different flavor.
If you prefer a spicier dish, add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.
Use fresh lemon juice in the tahini dressing for a bright, tangy flavor.

Storage

Store any leftover roasted vegetables and chickpeas in an airtight container in the refrigerator for up to 3 days. Keep the tahini dressing separate and add it just before serving. Reheat the veggies gently in the oven or microwave to retain their texture.

How to Serve

The image shows several clear glass and white bowls arranged neatly on a white marbled surface, each holding different ingredients. At the center, there is a glass bowl filled with cucumber slices in green and pale tones, layered evenly. Above it, three glass bowls contain small round beige chickpeas, diced bright red bell peppers, and diced yellow bell peppers. To the right, a white bowl holds cooked, cubed brownish eggplant. Below the eggplant, there is a glass bowl with finely chopped red onions showing purple and white colors. Small white bowls hold various spices including red powder, and mixed salt and black pepper. At the bottom center, a large white bowl holds creamy beige hummus with a smooth swirl texture. Next to it, a whole yellow lemon and a small clear glass bowl of water are placed. The ingredients are clearly separated, showing a variety of colors and textures all set on a clean white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned chickpeas straight from the can?

Yes, just be sure to drain and rinse them thoroughly to remove excess salt and improve flavor.

Is this recipe vegan-friendly?

You can make it vegan by omitting the feta cheese or replacing it with a plant-based alternative.