Roasted Zucchini Chickpea Bowls
Roasted Zucchini Chickpea Bowls combine spiced roasted vegetables, chickpeas, grains, fresh toppings, and creamy lemon tahini dressing.
Ingredients
- 2 medium zucchini, chopped
- 1 can chickpeas, drained
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp cumin
- 2 cups cooked quinoa or rice
- 1 cup cucumber
- 1 cup cherry tomatoes
- 1/4 cup tahini
- 2 tbsp lemon juice
Instructions
- Preheat the oven to 425°F (220°C), line a baking sheet, and pat the drained chickpeas thoroughly dry with paper towels.
- Place the chickpeas and chopped zucchini on the tray, drizzle with olive oil, and sprinkle with paprika, cumin, salt, and pepper.
- Toss everything together and spread it into a single layer so the vegetables and chickpeas have enough room to brown.
- Roast for 22–25 minutes, stirring once halfway through, until the zucchini is caramelized and the chickpeas are lightly crisp.
- Meanwhile, whisk tahini and lemon juice with enough water to create a smooth, pourable dressing.
- Divide the cooked quinoa or rice among bowls and add cucumber, cherry tomatoes, roasted zucchini, and chickpeas.
- Drizzle generously with tahini dressing and serve warm, adding herbs or extra lemon if desired.