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Roasted Chickpea Bowl with Lemon Tahini Dressing

Updated: Feb 17, 2021

Are you at the point in the winter where you just NEED some crunch and fresh produce? Give this Roasted Chickpea Bowl with Lemon Tahini Dressing a try!

This is my go-to when I want a quick, easy meal that I can throw on some leftover quinoa or farro, whichever fresh veggies I have in the fridge, and a can of chickpeas from the pantry and smother it in this insanely delicious Lemon Tahini Dressing. I eat it the most in the summer when most produce is in season, but it's also a favorite when I need a break from soups and other warm food in the winter months.

Makes 3-4 servings


  • 2, 15 oz cans chickpeas

  • 2 tsp each chili powder, cumin, garlic powder

  • 1/4 tsp paprika (or more for spice)

  • 1/2 tsp salt

  • 1/4 C olive oil

  • 2 romaine hearts, chopped

  • 2 tomatoes

  • 3-4 english cucumber or 1 regular

  • 1 bell pepper, chopped

  • optional: sub in quinoa or rice as base or use with greens

  • top with feta, gorgonzola, or a dairy-free cheese of your choice!

For the lemon tahini dressing

  • juice of 1 lemon (medium lemon gives about 3 tbsp juice)

  • 1 tsp cumin

  • 1/2 tsp garlic powder

  • 1/2 C tahini

  • 1/4 C water (or more to achieve desired consistency)

  • 1/4 tsp paprika

  • 1 tbsp olive oil

  • 1/2 tsp salt

  • cracked black pepper to taste

  • 1/2 tbsp maple syrup (optional)


  1. Preheat oven to 450F

  2. rinse and drain chickpeas, add to big bowl with the olive oil, spices, and salt, toss to coat

  3. lay chickpeas in single layer on parchment paper lined baking sheet, roast for 30 min, shaking tray halfway through

  4. whisk together dressing ingredients

  5. build bowl with warm chickpeas and other prepped ingredients


Xx, Kara

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