Mediterranean Chickpea & Roasted Veggie Bowl
This colorful Mediterranean bowl features roasted chickpeas and vegetables, tossed with olive oil, lemon, and gentle herbs, then finished with a creamy tahini-yogurt sauce. It’s wholesome, filling, and great for lunch or dinner.
⏱ Time
Prep: 15 minutes
Roast: 30 minutes
Total: ~45 minutes
🛒 Ingredients
Roasted Veggies & Chickpeas
1 can chickpeas, drained & rinsed
1 zucchini, sliced
1 red bell pepper, sliced
1 small red onion, wedges
2 tbsp olive oil
1 tsp dried oregano
½ tsp dried thyme
Salt & black pepper, to taste
Zest of ½ lemon
Tahini Yogurt Sauce
½ cup plain Greek yogurt
1½ tbsp tahini
1 tbsp lemon juice
1 small garlic clove, grated
Salt, to taste
Water (1–2 tbsp, to thin)
For Serving
Cooked quinoa or bulgur (optional)
Fresh parsley or mint
Feta cheese (optional)
👩🍳 Instructions
1️⃣ Preheat oven
Set oven to 200°C (400°F). Line a baking tray with parchment paper.
2️⃣ Prepare roast
Add chickpeas, zucchini, bell pepper, and onion to the tray.
Drizzle with olive oil, sprinkle oregano, thyme, salt, pepper, and lemon zest. Toss well.
3️⃣ Roast
Bake for 30 minutes, stirring once halfway, until golden and tender.
4️⃣ Make sauce
In a bowl, whisk yogurt, tahini, lemon juice, garlic, and salt.
Add water little by little until creamy and pourable.
5️⃣ Assemble
Serve roasted veggies over quinoa/bulgur or on their own.
Drizzle with tahini yogurt sauce, add herbs and feta if using.
🌿 Tips
For extra crunch, broil for last 3–4 minutes
Works great as a meal prep bowl (keeps 3 days)
You can swap chickpeas with white beans or lentils
❓ frequently Asked Questions FAQs
Q: Is this good for weight loss?
Yes—high fiber, balanced protein, and healthy fats.
Q: Can I make it vegan?
Yes—use dairy-free yogurt or extra tahini + lemon.
Q: Can I eat it cold?
Absolutely! It’s delicious as a cold Mediterranean salad.
🧾 Nutrition information
Calories: ~380 kcal
Protein: 15 g
Fiber: 10 g
Healthy fats
olive oil & tahini