Roasted Chickpea Power Bowl (Print)

Crispy chickpeas, roasted vegetables, and grains with creamy tahini

# What you'll need:

→ Roasted Chickpeas

01 - 1 can (14 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Roasted Vegetables

08 - 1 medium sweet potato, peeled and diced
09 - 1 red bell pepper, cut into strips
10 - 1 small red onion, cut into wedges
11 - 1 small zucchini, sliced
12 - 2 tablespoons olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Grains

15 - 1 cup cooked quinoa or brown rice

→ Tahini Dressing

16 - 1/4 cup tahini
17 - 2 tablespoons fresh lemon juice
18 - 1 tablespoon maple syrup
19 - 1 clove garlic, minced
20 - 3 to 4 tablespoons water
21 - 1/4 teaspoon salt

→ For Serving

22 - 2 cups baby spinach or mixed greens
23 - 1 avocado, sliced
24 - Fresh parsley or cilantro, chopped (optional)

# How To Make It:

01 - Preheat oven to 425°F. Line two baking sheets with parchment paper.
02 - Pat chickpeas dry with a clean towel. In a bowl, toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread in an even layer on one baking sheet.
03 - In a separate bowl, toss sweet potato, bell pepper, red onion, and zucchini with olive oil, salt, and pepper. Spread on the second baking sheet.
04 - Roast both trays for 25 to 30 minutes, stirring halfway through, until chickpeas are crispy and vegetables are tender with light caramelization.
05 - While roasting, prepare grains according to package instructions if not already cooked.
06 - Whisk together tahini, lemon juice, maple syrup, minced garlic, salt, and water until reaching a creamy, pourable consistency.
07 - Divide greens among four bowls. Layer with grains, roasted vegetables, roasted chickpeas, and avocado slices. Drizzle with tahini dressing and garnish with fresh herbs if desired.

# Expert Tips:

01 -
  • Those roasted chickpeas get impossibly crispy and become addictive in a way that makes you forget you're eating something protein-packed.
  • It actually tastes better the next day when flavors meld, so meal prep doesn't feel like a punishment.
  • You can throw whatever vegetables you have on hand into the roasting pan and it somehow works every single time.
02 -
  • Drying those chickpeas completely changes the outcome from soft and steamed to genuinely crispy; I learned this the hard way after three batches of disappointment.
  • The tahini dressing will look broken and separated when you first whisk tahini and lemon juice together, but that's normal and it comes back together beautifully once you add the other ingredients.
  • Don't skip stirring the vegetables and chickpeas halfway through roasting because that's when they develop the caramelized edges that make each bite interesting.
03 -
  • Use high heat (425°F) and don't crowd your baking sheets because giving ingredients space to breathe is what separates crispy from steamed.
  • Make extra tahini dressing and keep it on hand for drizzling over grain bowls, roasted vegetables, or even raw salads all week long.
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