Roasted Chickpea & Veggie Bowls with Lemon-Tahini Dressing

Tangy. Hearty. Fresh.
Roasted broccoli, cauliflower and chickpeas over quinoa with dressing

Photos: Oh She Glows

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Roasted Chickpea & Veggie Bowls with Lemon-Tahini Dressing

Tangy. Hearty. Fresh.
Jump to Recipe

Prep time: 30 min.  |  Cook time: 75 min.

Servings: 10

Last edit February 2, 2024

Adapted original recipe by Angela Liddon of Oh She Glows

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bon appétit!

Equipment

Blender
Large pot

Ingredients

For the bowl:

1 cup dry quinoa (3 cups cooked), or grain of your choosing

1 family-size bag (64 oz.) of frozen broccoli

1 family-size bag (64 oz.) of frozen cauliflower

4 cans of chickpeas

Olive oil

Salt and pepper to taste

 

For the dressing:

1 cup raw cashews, softened (see Instructions Step 7)

4 Tbsp. lemon juice (~2 lemons)

2 Tbsp. tahini

3-4 large cloves of garlic, roughly chopped

½ cup nutritional yeast

½ tsp. salt

¾ cup water

For the bowl:

1 cup dry quinoa (3 cups cooked), or grain of your choosing

1 family-size bag (64 oz.) of frozen broccoli

1 family-size bag (64 oz.) of frozen cauliflower

4 cans of chickpeas

Olive oil

Salt and pepper to taste

 

For the dressing:

1 cup raw cashews, softened (see Instructions Step 7)

4 Tbsp. lemon juice (~2 lemons)

2 Tbsp. tahini

3-4 large cloves of garlic, roughly chopped

½ cup nutritional yeast

½ tsp. salt

¾ cup water

Prep

  • Preheat oven to 400F.
  • Set aside:
    • (3) Large baking sheets
    • Blender
    • Large pot
    • Wooden spoon
    • Fork (to fluff grains)
    • Parchment paper
    • Colander
    • Can opener
    • Juicer (if juicing lemons)
    • Cutting board
    • Chefs knife
    • Oven mitts
    • Trivets (if neededl)
    • (1) 1 cup measuring cup
    • (1) ½ cup measuring cup
    • (2) 1 Tbsp. measuring spoons
    • (1) ½ tsp. measuring spoon
    • Liquid measuring cup
  • Line 3 large baking sheets with parchment paper.
  • Cook quinoa or other grain per package instructions. You can continue with the recipe while the quinoa cooks. Once it’s ready, set aside.
  • Drain and rinse chickpeas.

Instructions

  1. Toss drained & rinsed chickpeas with olive oil, salt and pepper to taste. Spread on baking sheets and roast for ~25 minutes until crispy.
  2. While chickpeas roast, rinse frozen broccoli in colander under warm water to gently thaw. Toss with olive oil, salt and pepper to taste. 
  3. Once chickpeas are done cooking, remove them from the baking sheets using the parchment and lay the parchment with the chickpeas on the counter to cool. Add new parchment to baking sheets. 
  4. Spread broccoli on baking sheets and roast for ~25 minutes until browned to your liking.
  5. While broccoli roasts, rinse frozen cauliflower in colander under warm water to gently thaw. Toss with olive oil, salt and pepper to taste. Leave the colander in the sink, you will need it later when you soften the cashews.
  6. Once broccoli is done cooking, remove it from the baking sheets using the parchment and lay the parchment with the broccoli on the counter to cool. Add new parchment to baking sheets.
  7. Spread cauliflower on baking sheets and roast for ~25 minutes until browned to your liking.
  8. While cauliflower roasts, make the dressing. Start by softening the cashews:
    To a small microwaveable bowl, add the cashews. Fill the bowl with water until the cashews are just covered. Microwave for 1.5 min, then again for 1.5 min (total of 3 min) to prevent water from boiling over. Drain softened cashews in the colander (microwaved bowl will be very hot, use oven mitts to handle).
  9. Add drained, softened cashews, lemon juice, tahini, garlic, nutritional yeast, salt and water to a blender. Blend on high until smooth (~30 seconds).
  10. To serve, add grains, roasted veggies and roasted chickpeas to a bowl. Top with a generous amount of dressing. Leftovers can be stored in the fridge and are best eaten within 5-7 days. We recommend storing the dressing separately from the grains and veggies.

Notes

  • We’ve increased the quantities of this recipe so we have a week of prepped lunches for two. You can reduce the quantities to simplify.

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