Vegetable and Chickpea Bowl (Printable Version)
Caramelized vegetables and chickpeas with tahini dressing, creating a versatile, protein-rich meal that's both satisfying and light.
# Ingredients:
01 -
1 can (15 oz) chickpeas, drained and rinsed
02 -
2 cups broccoli florets
03 -
1 cup carrots, sliced
04 -
1 red bell pepper, chopped
05 -
2 tablespoons olive oil
06 -
1 teaspoon smoked paprika
07 -
Salt and pepper, to taste
08 -
1/4 cup tahini
09 -
2 tablespoons lemon juice
10 -
2 tablespoons water, more as needed
11 -
Fresh parsley, for garnish
# Steps:
01 -
Preheat the oven to 400°F (200°C).
02 -
On a baking sheet, toss the chickpeas, broccoli, carrots, and bell pepper with olive oil, smoked paprika, salt, and pepper. Spread in a single layer.
03 -
Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
04 -
In a small bowl, whisk together tahini, lemon juice, water, salt, and pepper until smooth. Adjust the consistency with more water if needed.
05 -
Serve the roasted vegetables and chickpeas in bowls, drizzled with tahini dressing and garnished with fresh parsley.