Roasted Chickpea & Charred Broccoli Bowl with Lemon-Herb Tahini Dressing
This vibrant vegetarian bowl features crispy sheet-pan roasted chickpeas and charred broccoli, topped with a zesty lemon-herb tahini dressing. It's an easy, nutritious meal perfect for lunch or dinner, all made on a single sheet pan.
- 2 cups canned chickpeas, drained and rinsed
- 4 cups broccoli florets
- 1 medium red onion, sliced
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp kosher salt
- 0.25 tsp black pepper
- 0.25 cup tahini
- 1 whole lemon, juiced
- 2 tbsp fresh parsley, chopped
- 2 tbsp water
- 2 cups cooked quinoa or brown rice
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Instructions
Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
🌡️ 425°FIn a bowl, toss chickpeas, broccoli florets, and red onion with 2 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
⏱️ 2 minutesSpread the mixture in a single layer on the prepared sheet pan. Roast for 22 minutes, stirring halfway through, until the broccoli is charred and chickpeas are crisp.
⏱️ 22 minutes 🌡️ 425°FMeanwhile, in a small bowl, whisk together tahini, lemon juice, parsley, water, and remaining 1 tbsp olive oil until smooth. Add a splash more water if needed for drizzling consistency.
⏱️ 2 minutesTo serve, divide cooked quinoa or brown rice among bowls. Top with roasted chickpea and broccoli mixture, then drizzle with lemon-herb tahini dressing.
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Nutrition Information
Per serving. Values are approximate and may vary.
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