Spiced Chickpea Bowl with Spicy Tahini Sauce

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(9)
"Spiced Roasted Veggie and Chickpea Bowl 🍃🌿 . This yummy bowl came from a clean-out-the-fridge situation, I was quite happy with the outcome! Sending ❤❤ . Before getting to the recipe, I want to share some accounts that I've been learning from this week, from many aspects ❤"
-- @janetsmunchmeals

A Note from Feedfeed

This chickpea bowl is the perfect nourishing comfort food on a hot summer day! Layers of seared mushrooms, crispy chickpeas and crunchy cucumbers get a drizzle of spicy tahini sauce to round it all off. 

This Recipe is Featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 easy and seasonal dinner recipes delivered to your inbox every weekend.

Jump to Section
  • Recipe Card
Prep time: 10mins
Cook time: 25mins
Serves or Makes: 2-3

Recipe Card

ingredients

For the Vegetables and Chickpeas

  • 1 bell pepper, cut into bite sized pieces
  • 2 cups mushrooms, sliced
  • 2 cups zucchini, cut into bite sized pieces
  • 10 ounces chickpeas, drained, rinsed and patted dry
  • 1 avocado, mashed
  • 3/4 cup cucumber, sliced
  • 3 cups arugula

ingredients

For the Spice Mixture

  • 3/4 teaspoon chili powder
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon Kosher salt
  • 3/4 teaspoon onion powder
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme

ingredients

For the Spicy Tahini Sauce

  • 3 tablespoons pourable tahini
  • 1 teaspoon hot sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon Kosher salt
  • 1/2 lime or lemon, juiced

Method

  • Step 1

    Preheat oven to 400°F. Cover 2 baking trays with parchment paper and arrange chopped veggies on one, chickpeas on the other. Or do on 1 tray if it can fit, but keep separated.

  • Step 2

    In a small bowl, combine spices for spice mixture.

  • Step 3

    Drizzle the vegetables and chickpeas with oil, toss well to coat, very generously sprinkle with spice mix, toss. Bake.

  • Step 4

    While the vegetables are cooking, make your tahini sauce. In a medium bowl, whisk tahini, hot sauce, spices, and lime juice until well incorporated. then slowly add 2 tablespoons of water while whisking. Adjust with more water, as needed.

  • Step 5

    After 15-20 minutes, remove the chickpeas. Toss the veggies, bake another 5 to 10 minutes or until cooked to your liking.

  • Step 6

    Let cool while arranging arugula in bowls. Top with cucumbers, avocado, chickpeas, veggies.