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Roasted Chickpea and Veggie Bowl: How to Make It Crispy

This roasted chickpea and veggie bowl is a healthy, crispy, and flavorful plant-based meal. Perfectly seasoned chickpeas and vegetables are roasted to perfection and paired with quinoa and a creamy tahini dressing.

Ingredients

Scale
  • 1 can chickpeas, drained and rinsed
  • 1 cup sliced zucchini
  • 1 cup cherry tomatoes
  • 2 cups cooked quinoa
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 3 tbsp tahini
  • 1 tbsp lemon juice
  • 1 tsp maple syrup
  • Water to thin dressing

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, toss chickpeas, zucchini, and cherry tomatoes with olive oil and cumin until evenly coated.
  3. Spread the mixture on a baking sheet and roast for 20 minutes, or until crispy and golden.
  4. While the vegetables roast, prepare the dressing by whisking together tahini, lemon juice, and maple syrup. Add water as needed to achieve desired consistency.
  5. To serve, divide cooked quinoa among bowls. Top with the roasted chickpeas and veggies.
  6. Drizzle generously with the tahini dressing and enjoy warm or at room temperature.

Notes

  • For extra crispiness, pat the chickpeas dry before roasting.
  • You can swap zucchini for other seasonal vegetables like bell pepper or eggplant.
  • Adjust cumin to taste, or try smoked paprika for a different flavor.
  • Dressing can be made in advance and stored in the fridge for up to 5 days.
  • This recipe is great for meal prep and can be served warm or cold.

Nutrition

Find it online: https://fiteatshub.com/roasted-chickpea-and-veggie-bowl-how-to-make-it-crispy/