Crispy Chickpea & Roasted Brussels Sprouts Bowl with Lemon-Tahini Sauce
This vibrant vegetarian bowl features pan-crisped chickpeas and sautéed Brussels sprouts, all drizzled with a zesty lemon-tahini sauce. It's packed with plant-based protein and perfect for a satisfying weeknight dinner.
- 2 cups canned chickpeas, drained and rinsed
- 3 cups Brussels sprouts, trimmed and halved
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 0.25 cup tahini
- 1 whole lemon, juiced
- 1 tsp maple syrup
- 2 tbsp water
- 2 cups cooked quinoa or brown rice (optional, for serving)
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Instructions
Heat 1.5 tablespoons olive oil in a large skillet over medium-high heat. Add chickpeas, smoked paprika, garlic powder, half the salt, and black pepper. Sauté until chickpeas are golden and crispy, stirring occasionally.
⏱️ 7 minutes 🌡️ medium-highRemove chickpeas from skillet and set aside. Add remaining olive oil to the same skillet. Add Brussels sprouts, cut side down, and sprinkle with remaining salt. Cook until browned and tender, stirring occasionally.
⏱️ 10 minutes 🌡️ mediumWhile Brussels sprouts cook, whisk together tahini, lemon juice, maple syrup, and water in a small bowl until smooth and creamy.
⏱️ 2 minutesTo assemble, divide cooked quinoa or brown rice into bowls. Top with crispy chickpeas and Brussels sprouts, then drizzle with lemon-tahini sauce. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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