Crispy Chickpea & Roasted Mushroom Bowl with Lemon-Tahini Dressing
This hearty vegetarian bowl features oven-roasted chickpeas and mushrooms, crisped to perfection on a sheet pan and drizzled with a zesty lemon-tahini dressing. It's a nourishing and protein-packed meal, perfect for meal prep or weeknight dinners.
- 2 cups canned chickpeas, rinsed and drained
- 3 cups cremini or button mushrooms, quartered
- 1 medium red onion, sliced
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 4 cups baby spinach or mixed greens
- 3 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp maple syrup
- 2 tbsp water
- 2 tbsp fresh parsley, chopped
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Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
🌡️ 425°FPat chickpeas dry with a towel. On the sheet pan, toss chickpeas, mushrooms, and red onion with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated.
⏱️ 2 minutesSpread mixture in a single layer and roast for 20 minutes, stirring halfway through, until chickpeas are crispy and mushrooms are golden.
⏱️ 20 minutes 🌡️ 425°FWhile vegetables roast, whisk together tahini, lemon juice, maple syrup, water, and a pinch of salt in a small bowl until smooth.
⏱️ 2 minutesDivide spinach or greens between bowls. Top with roasted chickpea-mushroom mixture, drizzle generously with lemon-tahini dressing, and garnish with chopped parsley.
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Nutrition Information
Per serving. Values are approximate and may vary.
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