Mediterranean Roasted Chickpea & Veggie Bowls with Tahini (Print version)

Crispy spiced chickpeas, roasted Mediterranean vegetables, quinoa, herbs, and a lemony tahini drizzle in a hearty plant-based bowl.

# Ingredients:

For the bowls

01 - 1 cup (185 g) dry quinoa, rinsed
02 - 2 cups (480 ml) water or vegetable broth
03 - 1 can (15 oz or 425 g) chickpeas, drained, rinsed, and patted dry
04 - 1 medium zucchini, sliced into half-moons
05 - 1 small eggplant, cut into 1-inch cubes
06 - 1 red bell pepper, cut into bite-size pieces
07 - 1 small red onion, cut into wedges
08 - 3 tablespoons extra-virgin olive oil, divided
09 - 1 teaspoon ground cumin
10 - 1 teaspoon smoked paprika
11 - 1/4 teaspoon ground cinnamon
12 - 1/8 teaspoon cayenne pepper, optional
13 - 1 teaspoon dried oregano
14 - 3/4 teaspoon fine sea salt, divided
15 - 1/4 teaspoon black pepper

For the tahini sauce

16 - 1/3 cup (80 g) tahini, well stirred
17 - 3 tablespoons fresh lemon juice
18 - 1 small garlic clove, finely grated
19 - 1 tablespoon extra-virgin olive oil
20 - 1/4 teaspoon fine sea salt
21 - 3-5 tablespoons cold water, as needed

For serving

22 - 1 cup (130 g) diced cucumber
23 - 1/3 cup (45 g) pitted kalamata olives, halved
24 - 1/4 cup (15 g) chopped fresh parsley
25 - Lemon wedges

# Instructions:

01 - Combine the rinsed quinoa and water or broth in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Let stand covered for 5 minutes, then fluff with a fork.
02 - Preheat the oven to 425°F (218°C). Line two large baking sheets with parchment paper so the chickpeas and vegetables can roast in a single layer.
03 - Toss the dry chickpeas with 1 tablespoon olive oil, cumin, smoked paprika, cinnamon, cayenne, 1/4 teaspoon salt, and black pepper. Spread them on one baking sheet.
04 - Toss the zucchini, eggplant, bell pepper, and red onion with the remaining 2 tablespoons olive oil, oregano, and 1/2 teaspoon salt. Spread on the second baking sheet.
05 - Roast the chickpeas and vegetables for 25-30 minutes, stirring once halfway through. The vegetables should be tender with browned edges, and the chickpeas should look golden and dry.
06 - Whisk tahini, lemon juice, garlic, olive oil, and salt in a bowl. Add cold water 1 tablespoon at a time until the sauce is smooth, pale, and pourable.
07 - Divide quinoa among 4 bowls. Top with roasted vegetables, chickpeas, cucumber, olives, parsley, and tahini sauce. Serve with lemon wedges.

# Good to know:

01 - Best served warm with cool cucumber and fresh herbs added at the end.
02 - Store components separately for 3-4 days for meal prep.

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