This Roasted Chickpea & Veggie Bowl recipe is a one-pan vegan wonder designed for easy cleanup and everyday convenience. Created by a Registered Dietitian Nutritionist, it's a healthy, budget-friendly meal that's quick to prep and perfect for busy weeknights or meal prep. Oil-free option.
This fiber-rich bowl keeps you full, supports healthy digestion, and helps curb overeating-yes, it even promotes regularity. Made with pantry staples and flexible enough for whatever veggies you've got on hand, it's as practical as it is nourishing. Think cauliflower, bell peppers, red onion, or butternut squash-just keep the total volume consistent.
Crispy, spiced chickpeas and deeply roasted vegetables come together on a single sheet pan, then get topped with a creamy, maple-sweet tahini dressing. The result? A cozy, flavor-packed plant-based bowl that's as fresh and satisfying as it is easy to make.
This recipe was inspired by my Roasted Tofu & Veggies with Dijon Dressing and Creamy Tahini Chickpeas & Veggies.
Jump to:
- 👩🏼🌾 Ingredients & Nutrition
- 🥦 Substitutions
- 📖 How to Make a Roasted Chickpea & Veggie Bowl
- 🎛️ How to Make Chickpeas More Crispy
- 🛢️ How to Roast Veggies Without Oil
- ✔️ Expert Tips
- 🛒 Shop Recipe Cookware and Ingredients
- 🙋🏽♀️ Recipe FAQs
- 🍽️ Related Recipes
- 👩🏽🍳 Made this recipe?
- Roasted Chickpea & Veggie Bowl
- 💬 Comments
👩🏼🌾 Ingredients & Nutrition
Below are some notes about the ingredients from me, as an expert in nutrition.
- Chickpeas: Protein and fiber-rich, they balance this dish perfectly. They also add a delicious crunch. The trick for getting extra crispy chickpeas is to broil them for a few minutes after roasting.
- Brussels sprouts are tossed in olive oil before roasting, adding healthy fats to this dish. These fats aid in the absorption of the fat-soluble vitamins in this cruciferous vegetable. For an oil-free option, you can substitute fresh lemon juice for the olive oil.
- Tahini is one of my most-used pantry items. Full of healthy fats, vitamins, and minerals- I add it to sauces, chilis, soups; you name it, for a creamy texture and delicious sesame flavor. Use a good-quality tahini for the best-tasting dressing.
See the printable recipe card below for quantities.
🥦 Substitutions
- Veggies - Substitute with cauliflower, bell peppers, red onion, zucchini, or butternut squash.
- Maple syrup - Use date syrup or blend soaked dates with the remaining dressing ingredients for a lower glycemic impact.
- Tahini- Substitute with a nut butter as desired.
- Chickpeas - Use cubed tofu instead.
- Dressing - Try one of my other healthy dressings to change things up.
For more healthy veggie bowls, visit my Veggie Bowl Recipes page.
📖 How to Make a Roasted Chickpea & Veggie Bowl
This is an overview. The full instructions are in the recipe card below.
- Rub the chickpeas between a large kitchen towel to remove the skin. This step is optional, but it gets them crispier in the oven. Transfer the veggies to a large bowl and toss with olive oil or lemon juice. Add garlic powder, salt, and black pepper to taste.
- Place the veggies on a large non-stick baking sheet and spread them in a single layer. Roast for 15 minutes before tossing the vegetables. Cook for about 5 minutes more, or until the sweet potato is just tender.
- Slice the Brussels thinly so they get crispy in the oven. Roast until slightly charred.
- While the veggies are roasting, make the dressing. Mix the tahini, water, apple cider vinegar, maple syrup or date syrup, and fresh lemon juice in a medium bowl. Season with salt and black pepper. Add the desired amount of dressing to the roasted veggies just before serving.
🎛️ How to Make Chickpeas More Crispy
- Pat the chickpeas dry with a clean towel before tossing them with spices.
- Remove the skins if you have time for that crunch.
- Change the oven setting to broil and roast the chickpeas for an additional 2 minutes.
🛢️ How to Roast Veggies Without Oil
- Use parchment paper or a silicone baking mat to prevent sticking and promote even roasting.
- Toss veggies with lemon juice, balsamic vinegar, or low-sodium soy sauce for moisture and flavor.
- Spread everything in a single layer with space between pieces to encourage browning, not steaming.
- Roast at a high temperature (400-425°F) to help veggies caramelize naturally without oil.
- Flip halfway through roasting to get even browning on all sides.
- Add spices or dry herbs after tossing with liquid so they stick better and don't burn.
✔️ Expert Tips
- Cut veggies evenly: To ensure everything roasts at the same rate, keep your veggie pieces roughly the same size. Dense veggies like sweet potatoes should be diced smaller than tender ones like bell peppers.
- Don't overcrowd the pan: Spread the veggies and chickpeas in a single layer with space between them. Use two pans if needed-crowding leads to steaming, not roasting.
- Add dressing just before serving: For maximum flavor and texture, drizzle the Maple Tahini Dressing right before eating so the chickpeas stay crisp and the veggies don't get soggy.
- Meal prep tip: Roast a double batch and store the components separately. Reheat the veggies and chickpeas in the oven or air fryer for best results, and add the dressing fresh each time.
- Storage: Refrigerate the dressing separately in an airtight container for up to 5 days.
🛒 Shop Recipe Cookware and Ingredients
Note: As an Amazon Associate, I earn from qualifying purchases.
Nisha's Favorites
Get my tried-and-true products.
🙋🏽♀️ Recipe FAQs
To add more protein, toss in some tofu, tempeh, or edamame before roasting, or top your bowl with crispy roasted lentils or slices of seitan chicken. Each option amps up the plant-based protein while blending seamlessly with the flavors of the maple tahini dressing.
Brussels sprouts are antioxidant powerhouses. They protect our cells from damage.
They're also high in fiber, which helps regulate blood sugar levels, supports digestive health, and helps feed the beneficial gut bacteria tied to positive mood, immunity, and anti-inflammation.
Cruciferous Brussels sprouts, as well as broccoli, contain sulforaphane, which is known for its anti-cancer effects. They are what make these veggies a bit smelly! Add a dash of mustard powder after roasting to increase sulforaphane.
Make sure not to overcrowd the baking sheet. Spread them in a single layer. You may need an additional sheet.
🍽️ Related Recipes
👩🏽🍳 Made this recipe?
Let me know your thoughts on Roasted Chickpea & Veggie Bowl by leaving a ⭐️ rating below or sharing it on Instagram.
Roasted Chickpea & Veggie Bowl
Ingredients
- 2 cups broccoli florets
- 2 cups Brussels sprouts halved
- 1 medium-large sweet potato cut into 1-inch pieces (about 2 cups)
- 15 ounces chickpeas canned, drained and rinsed
- Drizzle of olive oil or lemon juice or balsamic vinegar
- Dash of garlic powder
- Salt and freshly ground black pepper to taste
For the dressing:
- ¼ cup Dijon mustard
- ½ cup tahini
- ⅓ cup water
- ¼ cup apple cider vinegar
- 2 tablespoons date syrup or maple syrup (or to taste)
- 2 tablespoons lemon juice
- Salt and freshly ground black pepper to taste
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooking for Peanuts.
EQUIPMENT
- Oven or air-fryer
Instructions
- Preheat the oven to 400°F.
- Line a large baking sheet with parchment paper or use a non-stick sheet. Set aside.
- Season veggies: Transfer the broccoli, Brussels sprouts, sweet potato, and chickpeas to a medium bowl. Toss with just enough olive oil (or lemon juice) to give the vegetables a slick, glossy coating. Add the garlic powder, salt, and freshly ground black pepper and use your hands to rub the vegetables with the oil and seasonings.
- Roast: Transfer the vegetables to the prepared baking sheet. Roast for 15 minutes before tossing the vegetables. Roast for about 5 minutes more, or until the sweet potato is just tender. Change the oven setting to broil and cook for about 2 minutes more, or until the Brussels sprouts are slightly charred. Transfer the roasted vegetables to a large bowl.
- Make dressing: In a medium bowl, whisk the Dijon mustard, tahini, water, apple cider vinegar, maple syrup, and lemon juice until combined. Adjust Dijon, maple syrup, and water to taste. Add salt and freshly ground black pepper.
- For serving: Add the desired amount of dressing to the roasted vegetables and stir to coat.
Notes
- Cut veggies evenly: To ensure everything roasts at the same rate, keep your veggie pieces roughly the same size. Dense veggies like sweet potatoes should be diced smaller than tender ones like bell peppers.
- Don’t overcrowd the pan: Spread the veggies and chickpeas in a single layer with space between them. Use two pans if needed—crowding leads to steaming, not roasting.
- Add dressing just before serving: For maximum flavor and texture, drizzle the Maple Tahini Dressing right before eating so the chickpeas stay crisp and the veggies don’t get soggy.
- Use a good-quality tahini for the best-tasting dressing.
- Refrigerate any remaining dressing in an airtight container for up to 5 days.
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.
Olwen says
Is this really a 1/4 cup of dijon. Would it not overwhelm the dressing?
Nisha Melvani, RDN says
You can add it gradually if you prefer. This recipe makes extra dressing.