Description
A hearty and flavorful bowl featuring roasted vegetables and chickpeas, topped with a sweet and tangy maple Dijon tahini dressing.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 bell peppers, sliced
- 1 zucchini, chopped
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- For the dressing: 1/4 cup tahini
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- Water as needed to thin
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chickpeas and vegetables with olive oil, salt, and pepper on a baking sheet.
- Roast in the oven for 25-30 minutes, stirring halfway, until vegetables are tender and chickpeas are crispy.
- While roasting, prepare the dressing by whisking together tahini, Dijon mustard, maple syrup, lemon juice, and garlic in a bowl. Add water to reach desired consistency.
- Assemble the bowls by dividing the roasted veggies and chickpeas into serving bowls.
- Drizzle with the maple Dijon tahini dressing and serve immediately.
Notes
This recipe is vegan and can be customized with your favorite vegetables. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 450
- Sugar: 10g
- Fat: 18g
- Carbohydrates: 55g
- Protein: 15g