Name: Roasted Chickpea & Veggie Bowls with Green Tahini Sauce Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 4-5 cups eggplant and/or zucchini (eggplant cut into 1-inch cubes and zucchini thinly sliced); 1/2 small red bell pepper, cut into bite-size pieces; 1/2 small red onion, cut into bite-size pieces; 1/3 cup kalamata olives, pitted and halved (optional); 1 (15.5 oz.) can chickpeas, drained and rinsed; 1 Tbsp olive oil; 1/4 tsp sea salt; 1/2 tsp ground cumin; 1/2 tsp ground cinnamon; 1/8-1/4 tsp cayenne pepper; 2 Tbsp olive oil (for vegetables); 1/4 – 1/2 tsp sea salt (for vegetables); Green Tahini Sauce (recipe or prepared); Quinoa or rice (optional, for serving)

Jump to Recipe· 3.9 from 8 reviews

If you’re craving a vibrant, wholesome meal that bursts with flavor and texture, the Roasted Chickpea & Veggie Bowls with Green Tahini Sauce Recipe is your go-to comfort dish. Picture tender roasted eggplant and zucchini paired with warmly spiced, crispy chickpeas, all drizzled with a luscious, herby green tahini sauce that ties everything together with creamy brightness. This bowl is perfect for lunch or dinner when you want something nourishing yet exciting, colorful, and totally satisfying.

Ingredients You’ll Need

The image shows a clean white marbled surface with various fresh ingredients neatly arranged. On the left, there is a whole dark purple eggplant and next to it, a green zucchini partly sliced with even bright green slices stacked above it. To the right of the zucchini is a red bell pepper cut in half showing its white inside and seeds, topped with a curved green stem. Above the pepper is a halved red onion with purple and white layers visible. On the right side are three white bowls; the top one with a smooth green sauce, the middle one filled with dark red sliced olives, and the bottom one holding light tan round chickpeas. Below the pepper and zucchini are four spoons; two white ceramic spoons with spices and two wooden spoons with salt and different brown spices. In the middle is a small white bowl with yellow olive oil. The setup is balanced and bright, showing natural colors and textures of fresh produce photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple yet thoughtfully chosen to create a harmonious blend of earthy, fresh, and slightly spicy flavors. Each item plays its part, from the roasted veggies bringing natural sweetness and soft texture, to the spiced chickpeas adding crunch and warmth, and finally the green tahini sauce bringing a tangy, herbaceous finish.

Eggplant and/or zucchini (4-5 cups): Provides a tender, mild base full of moisture and subtle sweetness when roasted.
Red bell pepper (1/2 small): Adds a pop of vibrant color and a gentle, fruity crunch.
Red onion (1/2 small): Brings a natural sharpness that softens and sweetens during roasting.
Kalamata olives (1/3 cup, optional): Introduce a kiss of briny richness, balancing the other flavors beautifully.
Olive oil (2 Tbsp for veggies, 1 Tbsp for chickpeas): Essential for roasting and infusing the ingredients with lusciousness.
Sea salt (1/4 – 1/2 tsp for veggies, 1/4 tsp for chickpeas): Enhances all the natural flavors without overpowering them.
Chickpeas (1 can, 15.5 oz., drained and rinsed): The star protein with a nutty taste that crisps up beautifully when roasted.
Ground cumin (1/2 tsp): Adds smoky warmth to the chickpeas.
Ground cinnamon (1/2 tsp): Lends an unexpected sweet-spicy depth to the chickpeas.
Cayenne (1/8-1/4 tsp): Gives a gentle kick of heat that wakes up the palate.
Herby green tahini sauce: Creamy with fresh herbs, it brightens and brings a luscious finish.
Quinoa (optional): Adds a fluffy, protein-rich base for serving.

How to Make Roasted Chickpea & Veggie Bowls with Green Tahini Sauce Recipe

Step 1: Prep the Oven and Chickpeas

Start by preheating your oven to a toasty 425°F (218°C) and lining a baking sheet with parchment paper. This will ensure easy cleanup and prevent sticking. For extra crispy chickpeas, try gently rolling them in a clean towel to remove some skins — this step is optional but makes a big difference in texture!

Step 2: Arrange and Season the Veggies

Place your cubed eggplant, sliced zucchini, red bell pepper pieces, and red onion chunks on the parchment. If you’re using olives, add them here as well. Drizzle with olive oil and sprinkle evenly with sea salt. Toss everything well so every piece has a delicious coating of oil and seasoning. Then gently push the veggies to one side of the baking sheet to make room for your chickpeas.

Step 3: Season and Add Chickpeas

In a small bowl or directly on the baking sheet, toss your chickpeas with olive oil, sea salt, cumin, cinnamon, and cayenne pepper. These spices give the chickpeas a unique and irresistible flavor profile with a gentle warmth and hint of sweetness. Spread the chickpeas in the open space on your baking sheet, ensuring they have room to roast evenly and crisp up.

Step 4: Roast to Perfection

Place the baking sheet on the center rack of your oven and roast for 25-30 minutes. Halfway through, give everything a good toss to ensure even cooking and caramelization. You’re aiming for tender veggies bursting with mellow sweetness and golden, slightly crunchy chickpeas that practically melt in your mouth.

Step 5: Prepare the Green Tahini Sauce and Grains (Optional)

While your bowls roast, whip up the green tahini sauce—it’s your chance to add a vibrant, herbal lift to the whole dish. If you want a more filling meal, prepare quinoa or your favorite grain as a base. This combination makes every bite balanced and utterly satisfying.

How to Serve Roasted Chickpea & Veggie Bowls with Green Tahini Sauce Recipe

A bowl filled with a base layer of light beige quinoa topped with a mix of roasted golden-brown chickpeas, red bell peppers, and dark purple eggplant chunks, along with green slices of zucchini. A silver spoon is pouring a smooth, light green sauce over the vegetables and chickpeas. The bowl is on a white marbled surface with scattered chickpeas and green leaves around. In the background, there is a small white bowl with the same green sauce and some out-of-focus elements. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Think fresh herbs like parsley or cilantro for a burst of color and freshness. A sprinkle of toasted sesame seeds or a squeeze of lemon juice can elevate your bowl right before serving. These little extras bring just the right contrast in texture and brightness to your dish.

Side Dishes

Pair your bowls with warm pita bread or a crisp side salad tossed with lemon vinaigrette. For a heartier meal, a bowl of lentil soup makes a perfect complement. These sides keep your meal varied and full of satisfying textures.

Creative Ways to Present

Serve your roasted chickpeas and veggies over a bed of greens for a fresh twist or layer the components in jars for a pretty, portable lunch. You can also create smaller appetizer bowls for entertaining or a colorful platter for sharing with friends. The possibilities to enjoy the Roasted Chickpea & Veggie Bowls with Green Tahini Sauce Recipe are endless!

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for 2-3 days. Keep the tahini sauce separate if possible to maintain its fresh flavor and creaminess. The chickpeas and veggies reheat well or taste great cold for a quick lunch.

Freezing

This recipe is best enjoyed fresh and does not freeze well due to the texture changes in roasted vegetables and sauce. For best results, prepare only the amount you need or store in the fridge for short-term enjoyment.

Reheating

Gently warm your leftovers in the oven or on the stovetop to help the chickpeas regain some crispness without drying them out. Avoid microwaving if possible, as it can make the veggies soggy and the chickpeas soft instead of crispy.

FAQs

Can I use other vegetables instead of eggplant and zucchini?

Absolutely! Feel free to swap in sweet potatoes, carrots, or cauliflower. These will bring different textures and flavors but still roast beautifully and pair well with the spices and sauce.

Is the green tahini sauce vegan and gluten-free?

Yes, this sauce is naturally vegan and gluten-free, making it a fantastic option for various dietary preferences. It’s made from simple ingredients like tahini, herbs, lemon juice, and water.

How do I make the chickpeas extra crispy?

Drying the chickpeas thoroughly and peeling off loose skins helps a lot. Also, roasting at a high temperature and tossing halfway through ensures even crispiness. Avoid overcrowding the pan for best results.

Can I prepare this recipe in advance for meal prep?

Definitely! Roast the components separately and store them in the fridge. Keep the green tahini sauce refrigerated in a sealed container. Combine everything just before serving to enjoy the freshest textures and flavors.

Is quinoa the only grain that works well with this recipe?

Not at all! Brown rice, couscous, or even farro are excellent alternatives. Choose your favorite grain to customize the bowls to your taste and dietary needs.

Final Thoughts

I can’t recommend the Roasted Chickpea & Veggie Bowls with Green Tahini Sauce Recipe enough—it’s a delightful fusion of flavors that feels like a warm hug on a plate. Whether you’re cooking for yourself or sharing with loved ones, this recipe is guaranteed to become a beloved staple in your kitchen. Grab those wholesome ingredients, enjoy the roasting process, and savor every bite of this nourishing bowl. You’re going to love it!