Harissa-Roasted Vegetable & Chickpea Power Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant bowl of smoky roasted vegetables and chickpeas with a creamy tahini-lemon dressing, packed with plant-based protein. This mediterranean-inspired vegetarian (gluten-free) ready in about 40 minutes pairs (15 oz, drained and rinsed) chickpeas, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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

• 2 medium, sliced into 1/2-inch half-moons zucchini
• 1, seeded and sliced into 1/2-inch strips red bell pepper
• 1 can (15 oz, drained and rinsed) chickpeas
• 2 tbsp harissa paste
• 1 tbsp olive oil
• 2 cloves, minced garlic
• 1, juiced lemon
• 3 tbsp tahini
• 1-2 tbsp water
• 1/2, diced cucumber
• 1 cup, halved cherry tomatoes
• 1/4 cup pomegranate seeds
• 3 cups baby spinach
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss zucchini, red bell pepper, and drained chickpeas with 1 tbsp olive oil, 2 tbsp harissa paste, 2 minced garlic cloves, 1/4 tsp salt, and 1/8 tsp pepper; spread in a single layer on a parchment-lined baking sheet.
2. Step 2: Roast for 20-25 minutes until vegetables are tender and chickpeas are crispy, stirring once after 15 minutes.
3. Step 3: While vegetables roast, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1-2 tbsp water, 1/4 tsp salt, and 1/8 tsp pepper until smooth and creamy; set aside.
4. Step 4: In a large bowl, combine roasted vegetables/chickpeas, diced cucumber, halved cherry tomatoes, and baby spinach; toss with 2 tbsp of the tahini dressing until evenly coated.
5. Step 5: Divide bowl mixture between plates, drizzle with remaining dressing, and top with 1/4 cup pomegranate seeds. Season with extra black pepper if desired.