Save My tiny apartment kitchen smelled incredible when I first experimented with roasted chickpeas, and now crispy chickpeas are my go-to for adding protein and crunch to plant-based meals. The tahini dressing was a happy accident born from mixing whatever was in my fridge, and that maple-Dijon combination has since become a weekly staple in our house. Something magical happens when vegetables caramelize at high heat, turning ordinary ingredients into something that feels like comfort food.
I made these bowls for my sister who swore she hated Brussels sprouts, and she asked for seconds. Thats when I knew this combination was special. The colors alone make people happy before they even take a bite.
Ingredients
- 1 small head broccoli: Cut into bite-sized florets so they roast evenly and develop those crispy edges
- 1 cup Brussels sprouts: Halved for maximum caramelization surface
- 1 medium sweet potato: Peeled and cubed into similar sizes for even roasting
- 1 small red onion: Sliced into wedges that hold their shape
- 1 (15 oz) can chickpeas: Thoroughly dried after rinsing so they actually get crispy instead of steaming
- 3 tbsp olive oil: Divided between the two baking sheets
- 1½ tsp garlic powder: Distributed evenly for savory depth
- 1 tsp salt: Split between both trays to enhance natural flavors
- ½ tsp black pepper: Freshly cracked if possible for the best aroma
- ¼ cup tahini: Well stirred before measuring to incorporate any separated oil
- 1½ tbsp Dijon mustard: Adds the sharp tang that balances the sweetness
- 2 tbsp fresh lemon juice: Brightens the entire dressing
- 1½ tbsp pure maple syrup: Just enough to round out the acidity
- 1 tbsp apple cider vinegar: Provides extra depth and helps the dressing emulsify
- 2–4 tbsp water: Added gradually until the dressing reaches pouring consistency
- ¼ tsp salt: For the dressing, adjust based on your tahinis saltiness
- Pinch of black pepper: Adds a subtle warmth to finish
Instructions
- Preheat and prepare your baking space:
- Heat your oven to 400°F and line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Season the vegetables:
- Arrange broccoli, Brussels sprouts, sweet potato, and red onion on the first sheet, then drizzle with 2 tbsp olive oil, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper, tossing until everything is lightly coated.
- Prep the chickpeas:
- On the second baking sheet, toss the dried chickpeas with 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp pepper until evenly seasoned.
- Roast everything:
- Roast vegetables for 20 to 25 minutes, flipping halfway, until tender and golden at the edges. Roast chickpeas for 15 to 20 minutes, shaking the pan midway, until theyre crispy outside and creamy inside.
- Make the dressing:
- While everything roasts, whisk together tahini, Dijon, lemon juice, maple syrup, and apple cider vinegar until combined, then gradually whisk in water until smooth and pourable.
- Assemble your bowls:
- Divide roasted vegetables and crispy chickpeas among bowls, drizzle generously with dressing, and serve while still warm.
Save These bowls have saved me on countless busy weeknights when I want something nourishing but dont have energy for complicated cooking. The leftovers somehow taste even better the next day.
Make It Your Own
Add cooked quinoa, brown rice, or farro to turn this into a more substantial meal that keeps you full for hours. The dressing also works beautifully on grain salads or as a dip for raw vegetables.
Boost the Greens
Fresh arugula or baby spinach underneath the warm roasted vegetables creates a nice temperature contrast and wilts just slightly from the heat. This is how I secretly get myself to eat more greens without feeling like Im eating a salad.
Spice It Up
Sprinkle smoked paprika or a pinch of cayenne over the chickpeas before roasting if you enjoy a little heat. The smoky flavor pairs especially well with the sweetness of the roasted vegetables.
- Roast extra vegetables on Sunday for effortless lunch assembly
- Keep the dressing ingredients stocked for instant flavor on any grain bowl
- Double the chickpeas for a high-protein snack on their own
Save Hope these bowls bring as much color and comfort to your table as they have to mine. Happy roasting.
Recipe Questions & Answers
- → Can I use different vegetables?
Absolutely. Swap in cauliflower, bell peppers, zucchini, or butternut squash based on what's in season. Just keep pieces similar in size for even roasting.
- → How long does the tahini dressing keep?
The dressing stays fresh in an airtight container in the refrigerator for up to 1 week. It may thicken—simply whisk in a splash of water to reach desired consistency.
- → Can I make this gluten-free?
Yes, all ingredients are naturally gluten-free. Just double-check your Dijon mustard and tahini labels to ensure no gluten-containing additives.
- → What grains work well with these bowls?
Quinoa, brown rice, farro, or couscous make excellent additions. Cook about ¾ cup dry grain to serve alongside the roasted vegetables and chickpeas.
- → How do I get the chickpeas extra crispy?
Pat chickpeas completely dry with paper towels before tossing with oil and spices. Make sure they're spread in a single layer without overcrowding the pan for maximum crispiness.
- → Can I roast everything on one pan?
Vegetables and chickpeas have different cooking times, so use two pans. The chickpeas need less time to become crispy while the vegetables benefit from longer roasting for caramelization.