Roasted Chickpea Veggie Bowl (Print)

A nourishing vegetarian bowl featuring roasted chickpeas and vegetables over quinoa, topped with tangy lemon-tahini dressing.

# Ingredients:

→ Bowl Ingredients

01 - 1 can chickpeas, drained and rinsed
02 - 1 cup sliced zucchini
03 - 1 cup cherry tomatoes
04 - 2 cups cooked quinoa
05 - 1 tablespoon olive oil
06 - 1 teaspoon cumin

→ Lemon-Tahini Dressing

07 - 3 tablespoons tahini
08 - 1 tablespoon lemon juice
09 - 1 teaspoon maple syrup
10 - Water as needed for thinning

# Steps:

01 - Toss chickpeas and vegetables with olive oil and cumin. Roast at 400°F for 20 minutes.
02 - Mix tahini, lemon juice, and maple syrup. Add water to reach desired consistency.
03 - Layer quinoa, roasted chickpeas, and vegetables in bowls. Top with dressing.

# Notes:

01 - Perfect for Meatless Monday
02 - Great work-from-home lunch option
03 - Can adjust dressing thickness with water

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