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Roasted Chickpeas and Veggie Bowl Recipe

Roasted Chickpeas and Veggie Bowl Recipe
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★★★★★

4.8 from 19 reviews

This Roasted Chickpeas and Veggie Bowl is a vibrant, wholesome meal featuring crispy spiced chickpeas, tender roasted broccoli, sweet red bell peppers, and caramelized red onion served over a fluffy quinoa base. Finished with a creamy, tangy tahini dressing, this dish is packed with flavor, texture, and nutrition—perfect for a satisfying vegan and gluten-free lunch or dinner.

Ingredients

Scale

Roasted Chickpeas and Vegetables

  • 1 (15-ounce) can chickpeas (garbanzo beans), rinsed, drained, and patted very dry
  • 1 large head broccoli, chopped into bite-sized florets
  • 1 red bell pepper, cored, seeded and chopped into 1-inch pieces
  • 1 large red onion, cut into 1-inch wedges
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)

Quinoa Base

  • 1 cup uncooked quinoa, rinsed thoroughly
  • 2 cups water or vegetable broth

Creamy Tahini Dressing

  • 1/2 cup tahini (sesame seed paste)
  • 1/4 cup fresh lemon juice (approx. juice of one large lemon)
  • 2–3 tablespoons maple syrup or honey (maple syrup for vegan option)
  • 1–2 cloves garlic, minced finely or grated
  • 1/2 teaspoon salt
  • 4–6 tablespoons lukewarm water (to desired consistency)

Instructions

  1. Preheat Oven and Prepare the Pan: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier. If roasting a large quantity, use two baking sheets to avoid overcrowding.
  2. Prepare the Chickpeas: Rinse and drain the chickpeas, then spread them out on a clean kitchen towel or paper towels. Pat them very dry to remove as much surface moisture as possible, discarding any loose skins.
  3. Season the Vegetables and Chickpeas: In a large bowl, combine the chopped broccoli, red bell pepper pieces, and red onion wedges along with the dried chickpeas. Drizzle with the olive oil. In a small bowl, whisk together smoked paprika, garlic powder, cumin, dried oregano, salt, and black pepper. Sprinkle this spice blend over the vegetables and chickpeas. Toss well with your hands or a spoon until all pieces are evenly coated.
  4. Roast to Perfection: Spread the seasoned chickpeas and vegetables evenly on the prepared baking sheet(s). Roast in the preheated oven for about 25-30 minutes, tossing halfway through, until the vegetables are tender and slightly charred and the chickpeas are crispy.
  5. Cook the Quinoa: While roasting, rinse the quinoa thoroughly under cold water to remove bitterness. In a medium saucepan, bring water or vegetable broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy and liquid is absorbed. Remove from heat and fluff with a fork.
  6. Prepare the Tahini Dressing: In a bowl, whisk together tahini, fresh lemon juice, maple syrup or honey, minced garlic, and salt. Gradually whisk in lukewarm water until the dressing reaches a smooth, pourable consistency.
  7. Assemble the Bowl: Divide the cooked quinoa among serving bowls. Top with the roasted chickpeas and vegetables. Drizzle generously with the tahini dressing. Serve warm or at room temperature for a delicious, nutrient-packed meal.

Notes

  • Ensure chickpeas are very dry before roasting to achieve maximum crispiness.
  • Use parchment paper-lined baking sheets to ease cleanup and prevent sticking.
  • Feel free to substitute vegetables based on seasonality or preference.
  • Maple syrup keeps the dressing vegan; honey can be used otherwise.
  • Adjust tahini dressing thickness by adding lukewarm water a tablespoon at a time.
  • Storing leftover components separately helps maintain texture best.

Nutrition

Keywords: roasted chickpeas, veggie bowl, vegan bowl, quinoa bowl, tahini dressing, healthy dinner, gluten free, plant-based meal

Find it online: https://cheflenacooks.com/roasted-chickpeas-and-veggie-bowl-recipe/