Baked Vegetable and Chickpea Bowl with Lemon-Tahini Dressing

A protein-packed bowl featuring roasted vegetables and chickpeas tossed in a bright lemon-tahini dressing, ideal for a satisfying plant-based meal.

Cuisine: Mediterranean

Category: Sheet Pan

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 1 cup, cut into 1/2-inch cubes zucchini
• 1 cup, cut into 1/2-inch cubes bell peppers
• 1 cup, cut into 1/2-inch cubes red onion
• 1 can (15 oz), drained and rinsed chickpeas
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, combine 1 cup zucchini (cut into 1/2-inch cubes), 1 cup bell peppers (cut into 1/2-inch cubes), 1 cup red onion (cut into 1/2-inch cubes), 1 can (15 oz) chickpeas (drained and rinsed), 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated.
2. Step 2: Spread mixture in a single layer on a parchment-lined baking sheet. Roast for 25 minutes, then stir with a spatula and continue roasting for 10-15 minutes, or until vegetables are tender and chickpeas are golden at the edges.
3. Step 3: While vegetables roast, whisk 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp honey, 1 tbsp water, and 1/4 tsp garlic powder in a small bowl until smooth and creamy.
4. Step 4: Serve roasted vegetables and chickpeas over 2 cups cooked quinoa or mixed greens, drizzling generously with lemon-tahini dressing.