Roasted Chickpea & Veggie Bowl with Tahini Drizzle 

Roasted Chickpea & Veggie Bowl with Tahini Drizzle

Ingredients 
For the Bowl:

1. 1 can (15 oz) chickpeas, rinsed and drained
2. 2 cups broccoli florets
3. 2 medium carrots, peeled and sliced
4. 2 tbsp olive oil
5. 1 tsp smoked paprika
6. 1 tsp garlic powder
7. ½ tsp cumin
8. Salt and pepper, to taste

For the Tahini Sauce:

1. 3 tbsp tahini
2. 2 tbsp lemon juice
3. 1 garlic clove, minced
4. 2-3 tbsp water (to thin)
5. Salt, to taste
6. Garnish:
7. Fresh parsley, chopped

Directions

1.  Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roast the Vegetables and Chickpeas:

1. Toss the chickpeas, broccoli, and carrots with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Spread evenly on the baking sheet.
2. Roast for 20-25 minutes, flipping halfway, until the veggies are tender and slightly caramelized, and the chickpeas are crispy.
3. Prepare the Tahini Sauce:
4. In a small bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth and creamy. Add salt to taste. Adjust water for desired consistency.

 Assemble the Bowl:

Divide the roasted veggies and chickpeas into bowls. Drizzle with tahini sauce and sprinkle with fresh parsley.
Serve:

Enjoy warm as a hearty, healthy, and plant-based meal!