Roasted Vegetable & Chickpea Bowl with Lemon Tahini Dressing

Ingredients

• 15 oz Chickpeas (Drained and rinsed)
• 2 cup Broccoli florets
• 2 Carrots (Sliced)
• 1 Red bell pepper (Chopped)
• 2 tbsp Olive oil
• 1 tsp Paprika
• 0.5 tsp Garlic powder
• Salt (To taste)
• Black pepper (To taste)
• 2 tbsp Tahini
• 1 tbsp Fresh lemon juice
• 1 tbsp Water (Or as needed)

Steps

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   Drain and rinse the chickpeas, then pat them dry.

3. 3

   Place the chickpeas, broccoli, sliced carrots, and chopped red bell pepper in a bowl. Add the olive oil, paprika, garlic powder, salt, and black pepper, then toss to coat.

4. 4

   Spread the seasoned chickpeas and vegetables on a baking sheet. Roast until the vegetables are tender and the chickpeas are golden; the source does not specify a roasting time.

5. 5

   Whisk the tahini, fresh lemon juice, and water until smooth. Add water as needed to reach a smooth, drizzleable consistency.

6. 6

   Serve the roasted vegetables and chickpeas in a bowl, drizzled with the lemon tahini dressing.

Notes

The source does not specify a roasting duration or number of servings; servings are estimated.

Nutrition per serving

• vegetarian
• vegan
• gluten-free
• dairy-free
• roasted
• meal prep
• lunch
• dinner