Description
A vibrant bowl filled with roasted vegetables, chickpeas, and a creamy tahini dressing, perfect for a wholesome meal any time.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 2 carrots, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- Water to thin the dressing
Instructions
- Preheat your oven to 400°F (200°C).
- Toss chickpeas, bell pepper, zucchini, and carrots with olive oil, garlic powder, paprika, salt, and pepper in a large bowl.
- Spread the vegetables evenly on a baking sheet.
- Roast for about 25-30 minutes, or until golden and tender.
- Meanwhile, whisk together tahini, lemon juice, and a splash of water until smooth and creamy.
- Remove the tray from the oven and let cool for a few minutes.
- Serve the roasted vegetables and chickpeas in a bowl, drizzled with tahini dressing.
Notes
This dish is great for meal prepping; store leftovers in an airtight container in the fridge for up to four days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg