Baked Lemon-Tahini Chickpea Salad with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A hearty vegetarian salad featuring roasted vegetables and chickpeas tossed in a tangy lemon-tahini dressing, perfect for a wholesome meal. This mediterranean-inspired vegetarian (vegetarian, gluten free) ready in about 35 minutes pairs medium, sliced into half-moons zucchini, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz) chickpeas (canned, drained and rinsed)
• 2 medium, peeled and cut into 1-inch pieces carrot
• 1 large, sliced into strips red bell pepper
• 1 medium, sliced into half-moons zucchini
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp lemon juice
• 2 tbsp tahini
• 2 minced garlic cloves
• 2 tbsp water
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. On a baking sheet, toss 1 can (15 oz) drained and rinsed chickpeas, 2 medium peeled carrots cut into 1-inch pieces, 1 large sliced red bell pepper, and 1 medium sliced zucchini half-moons with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Roast for 25 minutes, stirring halfway through, until vegetables are tender and chickpeas are slightly crispy.
2. Step 2: Meanwhile, whisk together 3 tbsp fresh lemon juice, 2 tbsp tahini, 2 minced garlic cloves, and 2 tbsp water in a bowl until smooth and creamy.
3. Step 3: Once roasted vegetables and chickpeas are done, transfer them to a large mixing bowl and toss with the lemon-tahini dressing until everything is evenly coated. Garnish with 2 tbsp chopped fresh parsley before serving.