Description
A flavorful and wholesome vegetarian bowl featuring roasted chickpeas and a medley of fresh vegetables, served with a vibrant green tahini sauce. Perfectly roasted for a crispy texture and paired with quinoa or rice for a complete, nutritious meal.
Ingredients
Vegetables
- 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)
Chickpeas
- 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
Other
- 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)
Instructions
- Preheat Oven: Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper to prepare for roasting your veggies and chickpeas.
- Dry Chickpeas (Optional): Spread drained chickpeas on a clean towel and gently roll to remove skins for extra crispiness. Peeling more skins is optional but helps crisp them up further.
- Prepare Vegetables: Place eggplant, zucchini, bell pepper, onion, and optional olives on the baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with 1/4 to 1/2 teaspoon sea salt, and toss to coat evenly. Push veggies to one side to make room for chickpeas.
- Prepare Chickpeas: In a small bowl or on the baking sheet, toss chickpeas with 1 tablespoon olive oil, 1/4 teaspoon sea salt, ground cumin, cinnamon, and cayenne until evenly coated. Spread chickpeas on the open space on the baking sheet.
- Roast: Roast veggies and chickpeas in the oven on the center rack for 25-30 minutes, tossing halfway through, until vegetables are tender and chickpeas are golden and slightly crispy. Meanwhile, prepare green tahini sauce and quinoa or rice if using.
- Serve: Divide cooked grains (if using), roasted veggies, and chickpeas into bowls. Drizzle generously with green tahini sauce. Leftover sauce can be stored and used within 2-3 days. Store leftovers separately in the refrigerator; this dish is not freezer-friendly.
Notes
- Removing chickpea skins is optional but helps achieve crispier chickpeas.
- Kalamata olives add extra flavor but can be omitted for a milder taste.
- You can use either eggplant, zucchini, or a combination depending on your preference.
- Serve with quinoa or rice to make it a complete meal.
- Store leftovers in separate containers; chickpeas and veggies keep well for 2-3 days refrigerated.
- This recipe is not suitable for freezing due to texture changes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
