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.
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👩🏼🌾 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.
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🙋🏽♀️ 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
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📖 Recipe
Roasted Chickpea & Veggie Bowl
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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
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 an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Sharmayne says
This is one of my favorite meals! I love the dressing and will often make it for dips or salads. Thank you!
Nisha Melvani, RDN says
I'm so glad you are enjoying the recipes! The dressing is one of my faves. Thank you.
Mah says
Absolutely delicious! I usually don't cook written recipes, but I decided to trust you after watching your shorts on YT. What a great surprise! I'm new to plant-based, so flavors and textures are still a mystery for me. This is delicious, even with the substitutions I needed to make. Thanks girl!
Nisha Melvani, RDN says
I appreciate the trust!!! Honored! Thank you for leaving a comment. Come back soon!
Lucie says
I don’t have an oven, is it possible to do that in a deep fryer or pan?
Nisha Melvani, RDN says
Yes! A skillet would work.
Kelly Lynch says
Wow! All family members gave 2 thumbs up! I did add a little extra agave to take the edge off the mustard. EXCELLENT!!
Nisha Melvani, RDN says
I'm so glad it was a hot all round! Thank you.
Dorette Beckford says
This was so, so delicious!! Everyone gobbled it up like hungry hippos. I will be making this instead of rice. It's on the list for Thanksgiving.
Nisha Melvani, RDN says
Yay! I'm so happy everyone enjoyed the recipe! Thank you!
Maggie says
Delish! We topped the veggies on a quinoa base
Nisha Melvani, RDN says
So glad it was a hit. Thank you.
Kate says
This was absolutely delish!!! And a fun way to get in veggies. I added feta cheese as a topper. Loved it.
Nisha Melvani, RDN says
So glad! I appreciate you leaving a comment. Thank you.
Ariane says
It would be really helpful for me to have an idea of how much salt, garlic powder and olive oil to use. For those of us who aren't cooks, I don't like to guess, especially if I'm making a dish to take to a gathering.
Nisha Melvani, RDN says
Add enough olive oil to lightly coat the veggies and chickpeas and about 1 1/2 teaspoons garlic powder. You can add about 1/2 teaspoon salt and adjust at the end if you think you need more. Hope this helps.
Mandy says
Any advice for what to use instead of Dijon mustard? Really not a fan of mustard but everything else about this recipe looks unreal!!
Nisha Melvani says
You can skip the mustard and add a little nutritional yeast or miso dissolved in water if needed. Or make this dressing instead. https://cookingforpeanuts.com/easy-falafel-sauce-recipes/
Ronnetta says
This is my new hyperfixation meal. I’ve been eating it almost daily for weeks. I keep a 32oz jar of this dressing in the fridge at all times. I do use different frozen veggies for convenience, and I add quinoa. Sometimes I add nuts for crunch and red pepper flakes for spice. Love love love this recipe. Thank you.
Nisha Melvani, RDN says
Frozen veggies are also very nutritious. Love your additions. I'm so glad you are enjoying the recipe. Thank you.
amanda williams says
This is delicious!! I couldn’t find Tahini so I substitute With Annie’s Goddess dressing which is a lemony tahini mix and it worked perfectly. This recipe is a keeper.
Nisha Melvani says
So good to know! Thank you.
Jennifer says
Another hit! Thank you.
Nisha Melvani says
So happy to hear that. Thank you.
Jenine says
I have a sesame allergy, what would you recommend to replace that?
Thanks!
Nisha Melvani says
Hi. I would try a nut butter instead. Mix it with warm water to smooth it out.
Rebecca says
It was really yummy, we added a little rice to it too. But I’m not sure how this makes four servings lol. Maybe we just eat more than most people. I would say it’s more like 3 servings
Nisha Melvani says
I'm so glad you liked it. 3 servings may be more accurate! Thanks for letting me know.
Judy says
Made this for dinner last night and it was delicious. Added some quinoa. The dressing was wonderful!!
Nisha Melvani says
Quinoa is a great addition. Glad you enjoyed it.
Stephanie says
Could I use honey instead of maple syrup
Nisha Melvani says
Yes!
Hayley says
I have had this recipe on the brain since I saw Food52’s post on New Years and finally made big plans to make it today when I heard it would be in the single digits. I normally don’t eat sweet potatoes but am trying to branch out and I’m so glad I did with this dish- the dressing was such a good complement. I read the comments here first so I separated the chick peas while roasting to give the vegs more space and did add some tamari to the dressing for a little depth. Already looking forward to leftovers tomorrow 🙂
Nisha Melvani says
Your comment made my morning:) I'm so glad you branched out and liked the recipe. Enjoy the leftovers.
Nina says
This meal is ridiculous. Ridiculously good, ridiculously easy! I didn't have brussel sprouts or mustard on hand, so I simply omitted them – still I can't recommend this recipe enough. Can't wait to make again with all ingredients!
Nisha Melvani says
I am so glad it was a hit even wit fewer ingredients. Thank you.
Deb says
I think spreading the veggies on 2 trays would be better so they will cook more evenly and roast instead of steam. But the sauce us yummy!
Nisha Melvani says
Yes-having the veggies more spread out is better. Don't want them steaming. I'm so glad you liked the sauce. Thanks for commenting.
Cecelia says
One of my new favorite recipes. I love that it is seasonal too, as I've been trying to cook more sustainably with what is in season. Super easy, delicious, healthy winter meal prep. Dressing is amazing. Thank you so much for sharing!
Nisha Melvani says
I really appreciate you leaving a comment. Thank you. I'm so glad you like the recipe.
Emily Gengler says
The first recipe of yours I tried... so delicious 😭 thank you for teaching us how to cook, and save money!
Nisha Melvani says
Thanks Emily. It's one of my faves. I really appreciate you letting me know. Thank you.
Russell Rademacher says
Good recipe. 😉
Nisha Melvani says
Thanks Russell. So glad you liked it.
Merritt says
This was so easy and tasty! I love tahini sauces with any sheet tray meal! I found that this sauce was a bit too acidic for my taste so I omitted the lemon juice and added a little bit of soy sauce for umami. Just personal preference! Otherwise wonderful 🙂
Nisha Melvani says
Thank you so much for commenting. I bet the soy sauce was a delicious addition to the sauce. Have a great rest of the weekend.
Jennifer says
This is such an easy recipe! I love that I only have one pan to clean after! The tahini sauce really ups the flavor of the roasted veggies. Excellent!
Nisha Melvani says
Yes! It's an easy clean up. Thank you.
Sheena says
Love this recipe! 🙂
Nisha Melvani says
Thank you, Sheena. So glad you enjoyed it. Have a great weekend.