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Mediterranean Roasted Veggie & Chickpea Bowls with Tahini Dressing Recipe

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★★★★★

4.8 from 60 reviews

This Mediterranean Roasted Veggie & Chickpea Bowl is a vibrant, wholesome dish featuring a medley of roasted vegetables and chickpeas seasoned with cumin and paprika, all brought together with a creamy, tangy tahini dressing. Perfect as a nutritious lunch or dinner, it’s packed with flavors, textures, and Mediterranean goodness.

Ingredients

Scale

Roasted Vegetables and Chickpeas

  • 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

  1. Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables and chickpeas.
  2. Combine Vegetables and Chickpeas: In a large bowl, mix together the drained chickpeas, chopped red and yellow bell peppers, red onion, zucchini, and cubed eggplant.
  3. Season and Coat: Drizzle olive oil over the mixture, then sprinkle with ground cumin, paprika, salt, and pepper. Toss well until everything is evenly coated.
  4. Arrange for Roasting: Spread the seasoned vegetable and chickpea mix in a single layer on a large baking sheet to ensure even roasting.
  5. Roast: Roast in the preheated oven for 25-30 minutes, stirring halfway through to promote caramelization and even cooking, until vegetables are tender.
  6. Prepare Dressing: While the veggies roast, whisk together tahini, lemon juice, minced garlic, and water in a small bowl until smooth. Adjust water to achieve desired consistency and season with salt.
  7. Cool Roasted Veggies: Remove the roasted veggies and chickpeas from the oven and let them cool slightly before assembling.
  8. Assemble Bowls: Divide the roasted vegetables and chickpeas evenly among four bowls. Top each with halved cherry tomatoes, chopped fresh parsley, and crumbled feta cheese.
  9. Serve: Drizzle the tahini dressing over the bowls before serving for a creamy, tangy finish.

Notes

  • You can substitute eggplant with mushrooms or sweet potatoes if preferred.
  • For a vegan version, omit the feta cheese or replace it with a plant-based alternative.
  • To add some heat, sprinkle a pinch of cayenne pepper or red chili flakes along with the other spices.
  • Leftovers can be stored covered in the refrigerator for up to 3 days; reheat or enjoy cold as a salad.
  • Add cooked quinoa or couscous to make it more filling and hearty.

Keywords: Mediterranean roasted vegetables, chickpea bowl, tahini dressing, vegetarian dinner, healthy roasted veggies, easy Mediterranean recipe

Find it online: https://victoriablair.com/mediterranean-roasted-veggie-and-chickpea-bowls-with-tahini-dressing-recipe/