Spiced Roasted Chickpea and Vegetable Bowl
This satisfying Roasted Vegetable Chickpea Bowl is a tasty and simple meal that cooks in the oven, along with crisp cucumbers and leafy greens.It's perfect for a hearty and healthy lunch or dinner, and it's versatile enough to use your favorite seasonings or vegetable combinations. A spicy drizzle over top adds a yummy creaminess to finish off this dish!
Servings: 3 people
Ingredients
- 2-3 gently packed cups arugula or your favorite salad greens
- 1 bell pepper cut in bite size chunks
- 2 cups mushrooms cut in bite size chunks
- 2 cups zucchini cut in bite size chunks
- 2/3 can chickpeas drained and rinsed pat dry
- 1 avocado mashed
- 3/4 cup sliced cucumber
- Oil for roasting
Spice mix (you may have extra leftover):
- 1/4 tsp each cayenne thyme, dried oregano, dried basil
- 3/4 tsp each kosher salt chili powder (or sub paprika), onion powder, garlic powder
Spicy tahini
- 3 tbsp pourable tahini
- 1 tsp hot sauce or to taste
- 1/4 tsp garlic powder and kosher salt
- Juice of 1/2 lime or lemon
- Approx 2 tbsp water to thin
Instructions
- Preheat oven to 400 degrees F. Cover 2 baking trays with parchment paper (if preferred) and arrange chopped veggies on one, chickpeas on other. Or do on 1 tray if can fit, but keep separated.
- Then drizzle with oil, toss well to coat,very generously sprinkle with spice mix, toss. Bake.
- After 15-20 min, remove chickpeas. Toss/flip veggies, bake another 5 to 10 min or until cooked to your liking. I tend to like veggies crisper so I leave them in longer sometimes.
- Whisk tahini, hot sauce, spices, lime juice very well until thickened, then slowly add water while stirring
- Let vegetables and chickpeas cool while arranging arugula in bowls. Top w/ cucumbers, avocado, chickpeas, veggies. Drizzle tahini sauce.