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Roasted Vegetables and Chickpeas with Green Goddess Tahini Recipe

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4.3 from 8 reviews

This vibrant Roasted Vegetables and Chickpeas bowl features a delicious medley of aubergine, courgette, red pepper, cherry tomatoes, and crispy roasted chickpeas, all served over nutty buckwheat or quinoa. Topped with vegan feta, fresh salad leaves, crunchy nuts or seeds, and drizzled with a creamy, herby Green Goddess Tahini dressing, this recipe offers a wholesome, nutritious, and satisfying plant-based meal perfect for lunch or dinner.

Ingredients

Roasted Vegetables

  • ½ aubergine, cut into cubes
  • 1 courgette, sliced into ¼ moons
  • ½ large red pepper, chopped into small chunks
  • 100g cherry or plum tomatoes, halved
  • 1 tbsp olive oil
  • 1 ½ tsp tajin (or ½ tsp smoked paprika + ½ tsp ground cumin)
  • Salt and pepper, to taste

Roasted Chickpeas

  • 200g chickpeas, drained and patted dry
  • 1 tsp olive oil
  • ½ tsp tajin (or ¼ tsp smoked paprika + ¼ tsp ground cumin)
  • Salt and pepper, to taste

Grains and Salad

  • 80g buckwheat or quinoa
  • 2 handfuls salad leaves
  • 40g vegan feta cheese, crumbled
  • 1 spring onion, sliced
  • 2 tbsp nuts, seeds, or roasted beans
  • Extra fresh herbs and/or microgreens, for garnish

Green Goddess Tahini Dressing

  • 120g thick coconut yoghurt
  • 60g runny, smooth tahini
  • 10g fresh herbs (mint, parsley, coriander, chive)
  • 1 garlic clove, peeled
  • 1 lemon, juiced
  • Salt and pepper, to taste

Instructions

  1. Preheat the Oven: Set your oven to 180°C fan/200°C conventional and line two baking trays with parchment paper to prepare for roasting.
  2. Prepare Roasted Vegetables: Place all chopped vegetables (aubergine, courgette, red pepper, cherry tomatoes) on one baking tray. Drizzle with 1 tablespoon olive oil and 1 teaspoon tajin (or half the smoked paprika and cumin mix), add salt and pepper, then toss well to coat evenly. Roast for 25 minutes, stirring halfway through for even cooking.
  3. Roast Chickpeas: Pat the chickpeas dry, add them on the second tray, and toss with 1 teaspoon olive oil, the remaining tajin or spice mix, salt, and pepper. Roast alongside the vegetables for 25 minutes, stirring halfway to ensure crispiness. Alternatively, air fry chickpeas at 180°C for 20 minutes, stirring halfway.
  4. Cook the Grains: Meanwhile, cook buckwheat or quinoa according to package instructions until tender and fluffy.
  5. Make Dressing: Combine coconut yoghurt, tahini, fresh herbs, garlic, lemon juice, salt, and pepper in a blender. Blend until smooth and creamy. Use half of the dressing immediately and refrigerate the rest in a sealed container for up to 5-7 days.
  6. Assemble the Bowls: Divide salad leaves evenly into two bowls. Top with cooked buckwheat or quinoa, roasted vegetables, roasted chickpeas, crumbled vegan feta, sliced spring onion, nuts or seeds, and extra herbs or microgreens. Drizzle generously with the Green Goddess Tahini dressing and toss gently to combine.
  7. Serve and Store: Enjoy immediately for best texture and flavor. Leftovers can be refrigerated in an airtight container without salad leaves for 2-3 days. Add fresh salad leaves only before serving to keep them crisp.

Notes

  • For a gluten-free option, ensure buckwheat or quinoa is certified gluten-free.
  • If you don’t have tajin, use smoked paprika and cumin as indicated.
  • To make this recipe nut-free, replace nuts/seeds with roasted chickpeas or seeds as preferred.
  • Using air fryer for chickpeas reduces cooking time and enhances crispiness.
  • Adjust seasoning and herbs in the dressing to your taste preferences.
  • Store dressing separately to maintain freshness and texture.

Find it online: https://recipefeastful.com/roasted-vegetables-and-chickpeas-with-green-goddess-tahini-recipe/