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Roasted Chickpea & Veggie Bowls with Green Tahini Sauce

Mediterranean-inspired bowls with spicy chickpeas, roasted veggies, optional grains, and an herby green tahini sauce. A nourishing, plant-based meal with just 10 ingredients!
Author Minimalist Baker
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Hands holding a Mediterranean-inspired nourish bowl with chickpeas, veggies, and herby green tahini sauce
5 from 18 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 (Bowls)
Course Entrée
Cuisine Gluten-Free, Mediterranean-Inspired, Nut-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

VEGGIES

  • 4-5 cups eggplant and/or zucchini, eggplant cut into 1-inch cubes and zucchini thinly sliced (we used both, ~1/2 large eggplant + 1 small zucchini)
  • 1/2 small red bell pepper, cut into bite-size pieces
  • 1/2 small red onion, cut into bite-size pieces
  • 1/3 cup kalamata olives, pitted and halved (optional)
  • 2 Tbsp olive oil
  • 1/4 - 1/2 tsp sea salt

CHICKPEAS

  • 1 (15.5 oz.) can chickpeas, drained and rinsed (or ~1 ½ cups homemade)
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/8-1/4 tsp cayenne

FOR SERVING

US Customary - Metric

Instructions

  • Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.
  • OPTIONAL: Spread the drained chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas — which can help achieve extra crispiness! — or simply remove the skins that come off.
  • VEGGIES: Add the eggplant and/or zucchini, bell pepper, onion, and olives (optional) to the parchment-lined baking sheet. Drizzle with olive oil and toss to evenly distribute the oil. Sprinkle evenly with salt and toss once more. Push the veggies toward one side of the pan slightly to make room for the chickpeas. It’s okay if they overlap a bit, or you can opt to use an additional baking sheet if you prefer to spread them out.
  • CHICKPEAS: In a small bowl (or directly on the baking sheet) combine the chickpeas, olive oil, salt, cumin, cinnamon, and cayenne. Toss to evenly coat the chickpeas in the oil and spices, then transfer to the open space on the baking sheet.
  • Roast the veggies and chickpeas on the center rack for 25-30 minutes, tossing halfway through, until the veggies are tender and the chickpeas are golden and slightly crispy. While your veggies roast, make the green tahini sauce and (optionally) quinoa or rice for serving.
  • To serve, divide grains (optional), veggies, and chickpeas between bowls and top with green tahini sauce (there will be leftover sauce*). Leftovers will keep separately in the refrigerator for 2-3 days. Not freezer friendly.

Notes

*Leftover green tahini sauce is delicious with roasted veggies, falafel, chicken, or fish.
*Nutrition information is a rough estimate calculated with the lesser amount of salt, ~2 Tbsp green tahini sauce per serving, and without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 502 Carbohydrates: 44.9 g Protein: 12.8 g Fat: 32.9 g Saturated Fat: 4.4 g Polyunsaturated Fat: 6.2 g Monounsaturated Fat: 19.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 998 mg Potassium: 823 mg Fiber: 15.2 g Sugar: 14.8 g Vitamin A: 200 IU Vitamin C: 47 mg Calcium: 144 mg Iron: 3.5 mg