Spiced Baked Chickpea and Vegetable Bowl with Tahini Dressing

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A vibrant vegetarian bowl combining spiced roasted chickpeas and vegetables with a creamy tahini dressing, perfect for a wholesome North Chicago-inspired meal. This mediterranean-inspired vegetarian ready in about 45 minutes blends canned chickpeas, drained and rinsed, large red bell pepper, sliced, medium red onion, sliced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 cups canned chickpeas, drained and rinsed
• 1 medium (about 1 1/2 cups) sweet potato, peeled and cubed
• 1 large red bell pepper, sliced
• 1 medium red onion, sliced
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 garlic clove, minced
• 2 tbsp fresh parsley, chopped
• 2 cups cooked quinoa

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 cups drained chickpeas, 1 1/2 cups cubed sweet potato, 1 large sliced red bell pepper, and 1 medium sliced red onion with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the chickpeas and vegetables on a large baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and chickpeas are golden and slightly crisp.
3. Step 3: Meanwhile, whisk together 1/4 cup tahini, 2 tbsp lemon juice, 2 tbsp water, and 1 minced garlic clove in a small bowl until smooth and creamy. Add more water if needed to reach a pourable consistency.
4. Step 4: To assemble, divide 2 cups cooked quinoa between four bowls. Top evenly with the roasted chickpea and vegetable mixture. Drizzle with tahini dressing and sprinkle with 2 tbsp chopped fresh parsley before serving warm.