Sun-Dried Tomato & Herb Roasted Chickpea Bowl

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

A vibrant, one-pan vegetarian meal featuring crispy roasted chickpeas, caramelized vegetables, and a zesty lemon-tahini dressing, perfect for a stress-free weeknight dinner. This mediterranean-inspired vegetarian (gluten-free) ready in about 40 minutes pairs (15 oz), drained and rinsed chickpeas, olive oil, chopped sun-dried tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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), drained and rinsed chickpeas
• 3 tbsp olive oil
• 1/4 cup, chopped sun-dried tomatoes
• 2 medium, sliced into 1/4-inch half-moons zucchini
• 1, thinly sliced red bell pepper
• 2 cloves, minced garlic
• 1, juiced lemon
• 2 tbsp tahini
• 1 tsp maple syrup
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 cups baby spinach

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 1 can drained chickpeas with 2 tbsp olive oil, 1/4 cup chopped sun-dried tomatoes, and 1/4 tsp salt, spreading in a single layer on a parchment-lined baking sheet.
2. Step 2: Roast chickpeas for 25 minutes, flipping halfway, until golden and crispy around the edges.
3. Step 3: While chickpeas roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1/2 tsp dried oregano, sautéing for 30 seconds until fragrant but not browned.
4. Step 4: Add 2 sliced zucchini and 1 thinly sliced red bell pepper to the skillet, cooking for 5 minutes until tender-crisp, stirring occasionally.
5. Step 5: Whisk together 1/4 cup lemon juice, 2 tbsp tahini, 1 tsp maple syrup, and remaining 1/4 tsp salt and 1/4 tsp black pepper in a small bowl until smooth.
6. Step 6: Toss 3 cups baby spinach with the vegetable mixture until wilted, then add the roasted chickpeas and their pan juices. Drizzle with 2 tbsp of the lemon-tahini dressing and toss gently to coat.