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Lemon Tahini Chickpeas & Veggies

A vibrant, wholesome dish of crispy chickpeas mingled with fresh veggies and drizzled with zesty tahini dressing for a flavor explosion in every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 300
Ingredients Method Notes

Ingredients
  

Chickpeas Preparation
  • 1 can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • Salt and pepper to taste
Veggies
  • 1 cup assorted veggies (such as bell peppers, cucumber, and carrots), chopped Choose seasonal veggies for the best flavor.
Tahini Sauce
  • 2 tablespoons tahini Tahini substitutes may include almond or sunflower seed butter.
  • 1 tablespoon lemon juice
Garnish
  • Fresh parsley For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). While it's warming up, gather all your ingredients.
  2. In a bowl, toss together the drained chickpeas, olive oil, minced garlic, salt, and pepper. Make sure every chickpea gets coated.
Cooking
  1. Spread the chickpeas evenly on a baking sheet and roast for about 20-25 minutes, or until they are golden and crispy. Shake halfway through for even roasting.
  2. While the chickpeas are roasting, whisk together tahini, lemon juice, and a pinch of salt in a separate bowl. If it’s too thick, add a bit of water to reach a drizzle-friendly consistency.
  3. In a large bowl, combine your chopped assorted veggies. Once the chickpeas are roasted, merge them with the veggies.
  4. Pour the tahini sauce over the mixture, tossing everything until well combined.
  5. Sprinkle freshly chopped parsley on top for a pop of color and added flavor! Serve warm or at room temperature.

Notes

For crispier chickpeas, dry them thoroughly after rinsing. Store leftovers in an airtight container for up to 3 days, or freeze (note that veggie texture may change). To reheat, warm in the oven or stovetop, adding water or additional tahini as needed.