Mediterranean Roasted Veggies and Chickpeas with Tahini Dressing
This Mediterranean Roasted Veggies and Chickpeas with Tahini Dressing is bursting with flavor and texture. Roasted zucchini, bell peppers, red onion, and chickpeas are tossed with warm spices and paired with a creamy lemon-tahini dressing. Served warm or at room temperature, this dish is perfect as a main course, side, or healthy meal prep.
⏱️ Time:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
For the Roasted Veggies and Chickpeas:
1 medium zucchini, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium red onion, sliced into wedges
1 ½ cups cherry tomatoes, whole
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp ground cumin
1 tsp paprika
½ tsp garlic powder
½ tsp dried oregano
Salt and black pepper, to taste
For the Tahini Dressing:
¼ cup tahini
2 tbsp lemon juice (freshly squeezed)
1 tbsp olive oil
1–2 tbsp warm water (to thin)
1 tsp maple syrup or honey
1 small garlic clove, finely minced or grated
Salt, to taste
Optional Toppings:
Fresh parsley or mint, chopped
Crumbled feta cheese (optional, if not vegan)
Toasted pine nuts or slivered almonds
A scoop of hummus or quinoa, for serving
Instructions:
1. Preheat & Prep:
Preheat oven to 400°F (200°C).
Line a baking sheet with parchment paper.
2. Season the Veggies and Chickpeas:
In a large bowl, combine zucchini, bell peppers, red onion, tomatoes, and chickpeas.
Drizzle with olive oil, and toss with cumin, paprika, garlic powder, oregano, salt, and pepper until evenly coated.
3. Roast:
Spread the mixture in a single layer on the baking sheet.
Roast for 25–30 minutes, stirring halfway through, until veggies are tender and slightly charred, and chickpeas are crisp.
4. Make the Tahini Dressing:
In a small bowl or jar, whisk together tahini, lemon juice, olive oil, maple syrup/honey, garlic, and a pinch of salt.
Add 1–2 tbsp warm water gradually to reach a smooth, pourable consistency.
5. Assemble:
Transfer roasted veggies and chickpeas to a serving dish or bowl.
Drizzle generously with the tahini dressing.
Garnish with herbs, feta, and nuts if desired.
6. Serve:
Serve warm or at room temperature.
Great on its own or with pita, couscous, quinoa, or greens.
Notes & Tips:
Vegan-friendly: Just skip the feta cheese.
Make it spicy: Add a pinch of cayenne or chili flakes.
Roast evenly: Don’t overcrowd the baking tray—use two trays if needed.
Tahini tip: If your tahini is very thick, warm it slightly or add water slowly while whisking.
Storage: Keeps well in the fridge for 3–4 days. Tahini sauce may thicken; just add water before using again.
❓ Frequently Asked Questions (FAQ):
Q: Can I use other vegetables?
A: Yes! Try eggplant, carrots, broccoli, or sweet potatoes—just chop them into similar sizes for even cooking.
Q: Can I make this ahead of time?
A: Absolutely. Roast everything and refrigerate. Add dressing just before serving or pack separately for meal prep.
Q: Is this dish gluten-free?
A: Yes, it’s naturally gluten-free. Just make sure all condiments and tahini are labeled GF.
Q: What protein can I add?
A: Grilled chicken, shrimp, or tofu all pair beautifully with this dish.
Q: Can I use dried chickpeas instead of canned?
A: Yes, but soak and cook them beforehand until tender.
Nutritional Information
Calories 330 kcal
Protein 10 g
Carbohydrates 34 g
Fiber 10 g
Sugars 8 g
Sodium 320 mg
Vitamin A 25% DV