Mediterranean Roasted Veggie & Chickpea Bowls With Tahini Dressing Recipe

I recently whipped up a Mediterranean roasted veggie and chickpea bowl that combines sweet red and yellow bell peppers, tender zucchini, and crunchy chickpeas with a zesty lemon tahini dressing. It has become one of my healthy dinner recipes meatless options that burst with vibrant, natural flavors.

I’ve been experimenting with flavors lately and this Mediterranean Roasted Veggie & Chickpea Bowl really caught my eye. I started by tossing chopped red bell pepper, yellow bell pepper, zucchini chunks, and red onion wedges with olive oil, oregano, thyme along with a pinch of salt and pepper.

Then I mixed in cherry tomato halves and chickpeas before giving them all a nice roast in the oven. While everything was roasting, I whipped together a tangy tahini dressing using tahini, lemon juice, minced garlic and a bit of water to thin it out.

The combination of these simple ingredients brings a refreshing yet hearty feel to the bowl, perfect for a plant based dinner. I love that this recipe manages to be a healthy, meatless meal that doesn’t skimp on bold Mediterranean flavors.

It’s definitely become one of my go-to recipes when I need a quick veggie mix meal.

Why I Like this Recipe

I like this recipe because its super easy to throw together, and i don’t have to spend ages in the kitchen. The mix of fresh vegetables and chickpeas makes me feel like i’m eating something normal and healthy without being boring. I also really enjoy how the tahini dressing adds a creamy, tangy flavor that makes every bite interesting. Lastly, i love that its colorful and looks great on my plate, which makes the whole meal feel extra special.

Ingredients

Our Mediterranean bowl is filled with simple, healthful ingredients that each add a little extra pizzazz.

Every item works in concert to give the dish its vibrant flavors and nutritious boost.

• Red bell pepper: vibrant flavor with natural fibers, making it a healthy crunchy veggie.
• Chickpeas: a protein-packed legume that’s filling and super nutritious, providing fiber.
• Olive oil: heart-healthy fat that gives great flavor while keeping roasted veggies moist.
• Tahini: a nutty sesame paste lending a rich, creamy texture to the tangy dressing.
• Lemon juice: brings a bright, tangy zing that balances out the veggies’ natural sweetness.

Ingredient Quantities

• 1 red bell pepper, chopped into bite size pieces
• 1 yellow bell pepper, chopped into bite size pieces
• 1 medium zucchini, chopped into chunks
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes, halved
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil (you can split it for roasting and drizzling)
• 1 teaspoon dried oregano (optional)
• 1 teaspoon dried thyme (optional)
• Salt and pepper to taste
• 1/4 cup tahini
• Juice of 1 lemon
• 1 garlic clove, minced
• 2-3 tablespoons water (to thin out the dressing, adjust as needed)
• Extra salt to taste for the dressing

How to Make this

1. Preheat your oven to 400°F and get a big baking sheet ready.

2. In a large bowl, toss the red bell pepper, yellow bell pepper, zucchini, red onion, cherry tomatoes, and chickpeas with 2 tablespoons of olive oil.

3. Sprinkle in the dried oregano and thyme, and season with salt and pepper to taste.

4. Spread the veggies and chickpeas out evenly on the baking sheet so they roast nicely.

5. Roast in the oven for about 25-30 minutes, stirring halfway through so they cook evenly.

6. While the veggies are roasting, mix the tahini, lemon juice, minced garlic, and 2-3 tablespoons water in a small bowl; whisk until smooth and add extra salt if needed.

7. Once the veggies and chickpeas are done, take them out of the oven and place them into your serving bowls.

8. Drizzle the tahini dressing evenly over the warm roasted veggies and chickpeas.

9. Give it a gentle toss to make sure all the flavors mix well together.

10. Serve your Mediterranean roasted veggie and chickpea bowls while warm and enjoy your meal!

Equipment Needed

1. Oven
2. Large baking sheet
3. Large mixing bowl
4. Small bowl for the dressing
5. Whisk or fork for blending the dressing
6. Knife
7. Cutting board
8. Measuring spoons and measuring cup
9. Serving bowls
10. Spatula or stirring spoon

FAQ

Mediterranean Roasted Veggie & Chickpea Bowls With Tahini Dressing Recipe Substitutions and Variations

• If you don’t have red bell pepper, you can use an orange or green bell pepper instead, which will add a slightly different but still pretty good flavor.
• If zucchini isn’t available, yellow squash or even eggplant in small cubes works fine.
• Instead of chickpeas, try using cannellini beans or navy beans, they have a similar texture and absorb the flavors well.
• Don’t have tahini? You can blend some Greek yogurt with a drizzle of olive oil and a pinch of salt, which makes a creamy substitute.

Pro Tips

1. Make sure not to overcrowd your baking sheet so the veggies roast evenly. If they’re too squished they might steam instead of getting that nice, crispy edge.
2. When tossing the veggies in olive oil and spices, try to mix them really well. This helps every bite to get loaded with flavor.
3. Keep an eye on the dressing while you mix it—you might need to add a little extra water if it comes out too thick, but be careful not to thin it out too much.
4. Let your veggies cool off for a few minutes right after roasting. This gives time for the flavors to settle in and makes the tahini drizzle even tastier.