Roasted Chickpeas and Vegetables with Lemon Tahini Sauce is an easy, nourishing vegan dinner featuring roasted chickpeas and vegetables tossed with a creamy, lemony tahini dressing. It's a balanced, flavorful meal that's simple enough for busy weeknights and delicious enough for the whole family.
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Sheet pan dinners are an easy way to get a healthy, flavorful meal on the table with minimal effort. This recipe uses two sheet pans, but it's well worth it-you'll have a balanced meal that serves at least four people with very little hands-on time and easy cleanup.
Jump to:
- 🔍 Quick Look: Roasted Chickpeas and Vegetables with Tahini Sauce
- 👩🏽⚕️ Why You'll Love This Recipe:
- 👩🏼🌾 Ingredients
- 🌱 Substitutions
- 📖 How to Make Roasted Chickpeas and Vegetables With Tahini Sauce
- ✔️ Storage & Meal Prep Tips
- 🥣 More Chickpea Recipes
- 🙋🏽♀️ Recipe FAQs
- 🍽️ Related Recipes
- 👩🏽🍳 Made this recipe?
- ⚖️ Convert the Recipe to Metric (g & mL)
- Roasted Chickpeas and Vegetables with Lemon Tahini Sauce Recipe
- 🛍️ Shop Recipe Cookware and Ingredients
- 💬 Comments
🔍 Quick Look: Roasted Chickpeas and Vegetables with Tahini Sauce
- ⏱️ Prep Time: 10 minutes
- 🎛️ Cook Time: 25 minutes
- 👥 Servings: 4
- 📊 Calories: ~620 kcal (based on nutrition panel)
- 👩🏽🍳 Flavor Profile: Caramelized broccoli and sweet potato, hearty roasted chickpeas, and a creamy lemon tahini dressing with bright citrus, nutty richness, and savory garlic.
- 💪🏼 Nutrition: 24 grams of protein, 23 grams of fiber, 238 mg calcium
- ⭐ Difficulty: Easy. Roast the vegetables and chickpeas, whisk together the lemon tahini dressing, and serve. Perfect for busy weeknights.
👩🏽⚕️ Why You'll Love This Recipe:
This Roasted Chickpeas and Vegetables with Lemon Tahini Sauce is flavorful, protein-packed, and comes together quickly. Plus, it's also:
- Easy sheet pan dinner with minimal hands-on time.
- High in plant protein and fiber.
- Creamy lemon tahini sauce with bright, nutty flavor.
- Great for meal prep.
- Naturally vegan and gluten-free. Easy to customize with your favorite vegetables.
👩🏼🌾 Ingredients
Below, I share ingredient notes from both a nutrition expert's and trained chef's perspective.
- Chickpeas become lightly crisp on the outside while staying tender inside. They're an excellent source of plant protein, fiber, iron, and folate, making this meal hearty and satisfying.
- Broccoli roasted brings out its natural sweetness while creating delicious caramelized edges. It's also rich in vitamin C, vitamin K, and fiber.
- Sweet potato adds natural sweetness and a creamy texture that pairs perfectly with the savory tahini dressing. It's also an excellent source of beta-carotene and potassium.
- Tahini creates a rich, creamy dressing without any dairy. It adds healthy unsaturated fats, calcium, and a delicious nutty flavor.
- Fresh lemon juice and zest brighten the dressing and balance the richness of the tahini.
- Fresh garlic adds savory depth and pairs beautifully with the roasted vegetables.
See the printable recipe card below for quantities.
🌱 Substitutions
This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.
- Replace the broccoli with cauliflower, Brussels sprouts, or green beans.
- Swap the sweet potato for butternut squash or carrots.
- Use white beans, edamame, or roasted tofu instead of some or all of the chickpeas for a different protein source.
- Add parsley, cilantro, or dill before serving for extra freshness.
- Stir a teaspoon of Dijon mustard into the dressing for even more flavor.
📖 How to Make Roasted Chickpeas and Vegetables With Tahini Sauce
The complete recipe with exact amounts is below. These additional tips will help you get the best results.
- Rub the chickpeas between a large kitchen towel to remove the skin. This step is optional but gets them crispier in the oven.
- Roast the veggies and chickpeas in a single layer so they become crispy and do not steam.
- Make the tahini sauce. While the vegetables roast, whisk together the tahini, lemon juice, lemon zest, garlic, maple syrup, and water until smooth. Add more water as needed for a pourable consistency, then season with salt and black pepper.
- Creamy lemon tahini dressing brings everything together. Drizzle generously over the roasted vegetables and chickpeas, then top with sliced avocado. Save any extra dressing for salads, bowls, or wraps throughout the week.
✔️ Storage & Meal Prep Tips
Store the roasted vegetables and chickpeas in an airtight container in the refrigerator for up to 5 days. Keep the lemon tahini dressing in a separate container and drizzle it over just before serving. The dressing may thicken in the refrigerator; simply whisk in a splash of water until smooth again.
🥣 More Chickpea Recipes
This Chickpea Bowl recipe is a one-pan vegan wonder designed for easy cleanup and everyday convenience.
My Green Goddess Arugula Salad is fresh, creamy, herb-packed, and loaded with nutrient-dense ingredients.
This Quinoa Garbanzo Bean Salad is light, oil-free, and packed with flavor and texture-with crisp cucumbers and smoky roasted chickpeas.
Try my Bean and Chickpea Salad Recipe. It's fresh, light, and boasts 30g protein and 24g fiber per serving.
🙋🏽♀️ Recipe FAQs
Tahini naturally thickens when mixed with lemon juice. Slowly whisk in water until the dressing reaches a smooth, pourable consistency.
Avocados are creamy, delicious, and very versatile. They're used to make smoothies, vegan chocolate pudding, guacamole, and most notably, avocado toast! It's no wonder that it's easy to overdose on avocados.
However, if you're getting all of your healthy fat from avocados, you're missing out on other key nutrients from foods like nuts and seeds. To maintain an overall healthy diet, variety is key to getting everything your body needs. While there's no magic number for how many avocados you should be eating, they are a calorie-dense food, so if you're watching your weight, stick to about one-half avocado a day.
Sweet potatoes are considered a starchy vegetable. Starchy foods include bread, pasta, rice, potatoes, breakfast cereals, oats, and other grains like rye and barley. Although these starchy foods are often referred to as 'carbs', this is a little misleading as carbohydrates include both starch and sugars, as well as fiber.
Starchy vegetables are more calorie-dense than non-starchy vegetables, but this does not make them bad for you.
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Roasted Chickpeas and Vegetables with Lemon Tahini Sauce Recipe
Ingredients
- 3 cups chickpeas 2 (15-ounce) cans, drained and rinsed
- 1 large sweet potato cut into 1-inch pieces
- 1 large head broccoli cut into bite size florets
- Drizzle of olive oil or juice one-half lemon, or 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 1 medium avocado sliced (optional)
For the Lemon Tahini Dressing:
- ½ cup tahini
- 2 medium lemons juice (about ¼ cup)
- 1 medium lemon zest
- ¾ cup ice-cold water plus more as needed
- 2 garlic cloves
- 2 teaspoons maple syrup or to taste
- Salt to taste
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EQUIPMENT
- 2 large baking sheets
Instructions
- Preheat the oven to 450°F.
- Prepare Baking Sheets: Line two large, rimmed baking sheets with parchment paper, or use non-stick sheets.
- Prepare Chickpeas and Vegetables: Rub the chickpeas between two layers of a large kitchen towel to remove the skins (optional). Transfer the chickpeas to a large bowl with the sweet potato, and broccoli. Drizzle with olive oil to coat. Add a generous dash of garlic powder, dried herbs, and paprika. Season with salt and black pepper to taste. Transfer to the prepared baking sheets in a single layer.
- Roast the chickpeas and vegetables for 15 minutes. Toss them so they cook evenly. Roast for about 10 minutes more, or until the chickpeas are crispy and the sweet potato is fork tender.
- Prepare Dressing: Meanwhile, prepare the dressing. In a medium bowl, add the tahini, lemon juice, lemon zest, and water. Grate the garlic into the bowl using a microplane grater. Whisk to combine. Add the maple syrup, and more water as needed until the dressing is the desired consistency and sweetness. Season with salt.
- For Serving: Serve the roasted chickpeas and vegetables with avocado slices (if using). Drizzle with the desired amount of dressing.
Notes
- For oil-free, substitute the olive oil for fresh lemon juice or balsamic vinegar.
- Optional for crispy chickpeas: Drying the chickpeas before roasting so they crisp up better.
- Cut the vegetables into similar-sized pieces for even cooking.
- For the dressing: Add the water to the tahini gradually. Tahini brands vary, so you may need a little more or less for a smooth, pourable dressing.
- Roast the broccoli until the edges are browned for the best flavor.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
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Carolee says
Delicious!! I'm saving this, turned out so incredibly awesome!
Nisha Melvani, RDN says
So glad to hear! Thank you!
LK says
This was delicious! The time consuming part was rubbing the chickpea skins off, which is optional. I'd make this again!
Nisha Melvani, RDN says
I'm so glad you made it again! Thank you. Yes, the skin removal can be a bit of a process!
Ayesha says
Hi! My tahini dressing seized while stirring the ingredients together. Any idea why they could have happened?
Nisha Melvani, RDN says
Hi. This is very typical of tahini! The trick is to keep on whisking and it resolves! It will become creamy!
Just says
Damn good.
A bit calorie dense.
Nisha Melvani says
I'm so glad you liked it. Thank you.
Chelsea says
Are the 622 calories for one serving?! Or for all of it?
Nisha Melvani says
It's per serving. You can skip the olive oil and avocado to reduce the calories if you wish. Have a great day.
Andrea says
Delicious and so easy!
Nisha Melvani says
Thanks Andrea. I really appreciate you leaving a comment. Have a great day.
Estelle Fong says
The dressing in this recipe is awesome and very versatile, I have made extra to use over my lunch salad the following day!
Nisha Melvani says
It can be refrigerated in an airtight container for up to three days. Enjoy:)