Roasted Veggie Chickpea Bowls

If Roasted Veggie Chickpea Bowls had a love language, it would be “acts of service”—because this recipe shows up hard for you on busy weeknights, meal-prep Sundays, and those days when you want something healthy but refuse to eat “sad desk salad.” (I see you. I am you.)

These bowls are colorful, filling, and honestly? They make your kitchen smell like you casually own a tiny bistro with excellent lighting. We’re roasting a rainbow of veggies plus chickpeas until they’re caramelized and a little crispy, then drizzling everything with a Maple Dijon Tahini Dressing that hits all the right notes: creamy, tangy, sweet, and just bold enough to make you do a tiny happy dance by the stove.

Chef Omar here—apron on, attitude positive, and fully prepared to help you turn everyday ingredients into a “wait… I made this?!” moment. Let’s cook.

Why You’ll Love These Roasted Veggie Chickpea Bowls

• One pan + one bowl = minimal chaos. Roast everything together and whisk the dressing while the oven does the heavy lifting.
• Meal-prep magic. These bowls hold up beautifully for lunches and quick dinners.
• Big flavor, zero fuss. Smoked paprika brings warmth, and that dressing? It’s basically a personality.
• Flexible base. Use quinoa, rice, or whatever grain is currently living in your pantry.

And yes—these are the kind of bowls that make you feel like you’ve got your life together, even if the laundry situation says otherwise.

Ingredients You’ll Need

For the roasted veggies + chickpeas

• 1 zucchini, sliced
• 1 carrot, sliced
• 1 broccoli crown, cut into florets
• 1 red onion, quartered
• 1 can chickpeas (15 oz), drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

For the Maple Dijon Tahini Dressing

• 1/4 cup tahini
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup
• 2 tablespoons lemon juice
• 2 tablespoons water (plus more as needed)
• Salt and pepper, to taste

For serving

• 2 cups cooked quinoa or rice
• Fresh parsley or cilantro, chopped (for garnish)

How to Make Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

Step 1: Preheat the oven

Set your oven to 400°F (200°C). Line a large baking sheet with parchment paper if you enjoy a calmer cleanup experience (highly recommended for the sanity of your future self).

A nice hot oven helps the veggies roast instead of steam—because we want that golden, slightly crisp, caramelized goodness.

Step 2: Roast the vegetables and chickpeas

In a large mixing bowl, combine:

• sliced zucchini
• sliced carrot
• broccoli florets
• quartered red onion
• drained and rinsed chickpeas

Add olive oil, smoked paprika, salt, and pepper, then toss until everything is evenly coated.

Spread the mixture out on your baking sheet in a single layer. (If things are piled up, they’ll get soggy. Nobody invited soggy to dinner.)

Roast for 20–25 minutes, stirring halfway through, until the veggies are tender and browned at the edges and the chickpeas look a little toasted.

Step 3: Make the dressing

While the pan does its thing, grab a small bowl and whisk together:

• tahini
• Dijon mustard
• maple syrup
• lemon juice
• water

Whisk until smooth and creamy. If it looks thick—add a splash more water, a little at a time, until it’s drizzle-friendly. Season with salt and pepper.

Pro tip from Chef Omar: Tahini can be dramatic at first (it tightens up when you add lemon). Keep whisking and it will smooth out like it suddenly remembered how to behave.

Step 4: Assemble the bowls

Divide cooked quinoa or rice among four bowls. Pile the roasted veggies and chickpeas on top. Don’t be shy—this is a bowl, not a suggestion.

Step 5: Dress and garnish

Drizzle each bowl generously with the dressing, then finish with chopped parsley or cilantro.

Serve warm, or let it cool to room temp—these bowls are flexible like that friend who’s down for brunch or a couch night.

Chef Omar’s Tips for Next-Level Bowls

• Cut veggies evenly. Similar-sized pieces roast at the same speed. This is how we avoid “one raw carrot coin” ruining the vibe.
• Give everything space on the pan. Crowding causes steaming, not roasting. If your baking sheet looks packed, use two.
• Want crispier chickpeas? Pat them dry with a paper towel before tossing with oil and spices.
• Dressing too thick? Add water a teaspoon at a time. Too thin? Add a bit more tahini and whisk again.
• Extra flavor boost: Add a pinch of garlic powder to the roasted mix or a tiny swirl of hot sauce on top if you like a little kick.

A Quick Little Story From My Kitchen

These bowls became a staple after one of those “friends are stopping by in 30 minutes” messages—the kind that turns your home into a speed-cleaning obstacle course. I threw whatever veggies I had onto a sheet pan, added chickpeas for protein, and whipped up a tahini dressing with what was in the fridge.

They walked in, took one bite, and immediately started asking questions like I was hiding a secret catering business. Now I make these Roasted Veggie Chickpea Bowls whenever I want something impressive that doesn’t demand my whole evening (because I love cooking… but I also love sitting down).

FAQs About Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing

Your New Go-To Bowl Moment

If you’ve been craving a meal that’s nourishing, bold, and actually exciting, these Roasted Veggie Chickpea Bowls are ready to be your new favorite. They’re cozy enough for weeknights, pretty enough for guests, and practical enough for lunch the next day (aka future-you will be thrilled).

Make them once, and I promise you’ll start “accidentally” buying extra tahini. And when you drizzle that Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing magic on top? Yeah. That’s the moment your dinner goes from basic to brag-worthy.

Keep the Bowl Love Going (You’ll Crave These Too!)

If these Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing just made your day a little tastier, don’t stop here—your next cozy, feel-good meal is waiting. Try one of these reader-favorite recipes that keeps the same hearty, plant-powered vibe (and the “wow, I actually ate lunch like a grown-up” feeling):

• Garlic Broccoli Stir-Fry with Chickpeas — Fast, garlicky, and loaded with green goodness for those nights you need dinner in a hurry.
• Chickpea Curry Recipe — Warm, cozy, and spoon-worthy—basically a blanket in a bowl.
• Southwest Chickpea Black Bean Salad — Bright, zippy, and perfect for meal prep (or “I’m too busy to cook” days).
• Glow Bowl Recipe — Colorful, fresh, and totally Instagram-worthy… even if you eat it standing at the counter.

If you make this recipe (or any of these), I’d love to hear what you think! Scroll down and leave a ⭐⭐⭐⭐⭐ review—your stars and comments help other home cooks find their next favorite meal.

Roasted Veggie Chickpea Bowls

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• Author: Omar
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

These Roasted Veggie Chickpea Bowls with Maple Dijon Tahini Dressing are a colorful, hearty, and flavor-packed meal that’s perfect for busy weeknights or meal prep. Filled with roasted vegetables, crispy chickpeas, and fluffy quinoa, then drizzled with a creamy, tangy-sweet tahini dressing—this bowl is the ultimate plant-powered comfort food!

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Ingredients

Scale 1x2x3x

For the roasted veggies and chickpeas:

• 1 zucchini, sliced

• 1 carrot, sliced

• 1 broccoli crown, cut into florets

• 1 red onion, quartered

• 1 can chickpeas (15 oz), drained and rinsed

• 2 tablespoons olive oil

• 1 teaspoon smoked paprika

• Salt and pepper, to taste

For the Maple Dijon Tahini Dressing:

• 1/4 cup tahini

• 1 tablespoon Dijon mustard

• 1 tablespoon maple syrup

• 2 tablespoons lemon juice

• 2 tablespoons water (plus more as needed)

• Salt and pepper, to taste

For serving:

• 2 cups cooked quinoa or rice

• Fresh parsley or cilantro, chopped (for garnish)

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Prepare veggies and chickpeas: In a large bowl, combine zucchini, carrot, broccoli, red onion, and chickpeas. Drizzle with olive oil, smoked paprika, salt, and pepper. Toss to coat evenly.

3. Roast: Spread everything in a single layer on the baking sheet. Roast for 20–25 minutes, stirring halfway, until veggies are tender and lightly browned.

4. Make the dressing: In a small bowl, whisk together tahini, Dijon mustard, maple syrup, lemon juice, and water until creamy. Adjust water for desired consistency and season with salt and pepper.

5. Assemble the bowls: Divide quinoa or rice among bowls. Top with roasted veggies and chickpeas. Drizzle with the Maple Dijon Tahini Dressing.

6. Garnish and serve: Sprinkle with chopped parsley or cilantro. Serve warm or at room temperature and enjoy!

Notes

Want crispier chickpeas? Pat them dry before roasting.

Substitute sweet potatoes or Brussels sprouts for seasonal flair.

Keep leftovers refrigerated up to 4 days. Store dressing separately for best texture.

Add avocado or toasted nuts for extra creaminess and crunch.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner, Lunch, Meal Prep
• Method: Roasting
• Cuisine: Mediterranean-inspired

Nutrition

• Serving Size: 1 Serving
• Calories: 385 kcal
• Sugar: 6 g
• Sodium: 320 mg
• Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 48 g
• Fiber: 9 g
• Protein: 12 g
• Cholesterol: 0 mg