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Roasted Chickpea Veggie Bowl with Lemon Tahini Dressing

Prep Time 10 minutes
Bake Time 40 minutes
Total Time 50 minutes
Servings 2

Ingredients

  • 2 cups broccoli florets
  • 1 large carrot
  • 2 small gold potatoes
  • 1 can chickpeas
  • 1-2 Tbsp olive oil
  • ½ tsp salt

Lemon Tahini Dressing

  • ¼ cup tahini
  • 2 lemons juiced
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¼ tsp salt
  • 1-2 Tbsp water adjust to your needs

Instructions

  • Preheat oven to 425 °F
  • Chop2 cups broccoli florets, 1 large carrot, and 2 small gold potatoes into bite sizes. Place on a large baking sheet.
  • Drain, rinse, and dry 1 can chickpeas. Add to the baking sheet and drizzle 1-2 Tbsp olive oil and ½ tsp salt over all veggies and chickpeas. Toss gently to combine and bake for 40 - 45 minutes or until desired tenderness. Stir halfway through the baking.
  • In a small bowl or cup, add ¼ cup tahini, fresh juice from 2 lemons, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and 1-2 Tbsp water to thin out. Add a little water at a time until desired creaminess.
  • Get a little fancy and serve with some freshly chopped parsley.
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