Roasted Vegetables and Chickpeas with Green Goddess Tahini Recipe
If you’re on the hunt for a dish that’s vibrant, wholesome, and utterly delicious, you can’t go wrong with Roasted Vegetables and Chickpeas with Green Goddess Tahini. This recipe brings together caramelized, colorful veggies, crispy chickpeas, hearty grains, and a herby, creamy dressing for a bowl that’s as satisfying as it is nourishing. Whether it’s a weeknight dinner, lunch prep for the days ahead, or a stunning centerpiece for a relaxed dinner with friends, this is one of those meals that makes you feel good with every forkful.
Ingredients You’ll Need
It’s truly amazing how just a handful of simple ingredients come together to deliver such an explosion of flavor, color, and texture. Each element plays its part, from the earthy veg to the creamy tahini, and even the bright herbs transform a humble bowl into something special.
- Aubergine: Cubed aubergine adds a melt-in-your-mouth texture and soaks up the spices beautifully.
- Courgette: Sliced into quarter moons, this offers mild flavor and a lovely bite.
- Red pepper: Small chunks of red pepper bring sweetness and bold color to each spoonful.
- Cherry or plum tomatoes: Halved, they roast up juicy and add just the right tang.
- Chickpeas: Drained and dried, these go crispy in the oven and bring loads of plant-based protein.
- Olive oil: Just enough to tie everything together and encourage golden roasting.
- Tajin, smoked paprika, and cumin: Spice options to lend smoky, zesty flavor—mix and match for your favorite combo.
- Buckwheat or quinoa: Choose your favorite nutty, gluten-free grain for a filling foundation.
- Salad leaves: Two generous handfuls to freshen and lighten the bowl.
- Vegan feta cheese: Crumbled on top for a creamy, tangy finish.
- Spring onion: A bit of sharpness and crunch, perfectly balancing the bowl.
- Nuts, seeds, or roasted beans: Scatter for an irresistible crunch and extra nutrition.
- Extra herbs or microgreens: Sprinkle for color, freshness, and that herbaceous lift.
- Thick coconut yoghurt: Forms the creamy base for the Green Goddess Tahini dressing.
- Tahini: Runny and smooth tahini delivers rich, nutty flavor and a luscious texture to the dressing.
- Fresh herbs (mint, parsley, coriander, chive): Mix a little of each for a punch of vibrant flavor in the dressing.
- Garlic clove: A peeled clove wakes up the dressing with subtle heat.
- Lemon: Juice adds brightness and zing to the dressing and the whole dish.
- Salt and pepper: Never forget to season—these basics bring everything together!
How to Make Roasted Vegetables and Chickpeas with Green Goddess Tahini
Step 1: Preheat and Prepare Your Pans
Get things rolling by preheating your oven to 180°C with a fan (or 200ºC conventional). Line two baking trays with parchment paper—a little prep now means easy clean-up later and nothing sticks!
Step 2: Roast the Vegetables
On one tray, toss your aubergine, courgette, red pepper, and tomatoes with half the olive oil and the first hit of your chosen spices. Add salt and pepper, spread out into a single layer, and roast for 25 minutes, giving them a flip halfway so everything cooks evenly and gets those gorgeous, caramelized edges.
Step 3: Roast the Chickpeas
Pat your chickpeas dry (for max crispiness!) and toss them on the second tray with the other half of olive oil, the rest of the spices, plus salt and pepper. Pop them in the oven alongside the veg and roast for 25 minutes (or air-fry at 180ºC for 20 minutes) until golden and crunchy, stirring them halfway through.
Step 4: Cook Your Grain
While everything’s roasting, cook your buckwheat or quinoa according to the package instructions. This forms the hearty base of your Roasted Vegetables and Chickpeas with Green Goddess Tahini bowl, so you want it fluffy and ready to soak up all those juices.
Step 5: Blend the Green Goddess Tahini Dressing
Add coconut yoghurt, tahini, herbs, garlic, lemon juice, salt, and pepper to a blender. Blend until it’s silky-smooth and vibrantly green. You’ll only need half for this recipe, so stash the rest in the fridge for later—it’s a game-changing dressing for salads, grain bowls, or roasted potatoes.
Step 6: Assemble the Bowls
Time for the fun part! Divide salad leaves between two bowls, pile on your warm grains, and scatter generous helpings of roasted vegetables and chickpeas. Top with vegan feta, a shower of spring onion, your favorite nuts or seeds, extra herbs, and a big drizzle of your Green Goddess Tahini. Toss and dive in!
Step 7: Enjoy or Store for Later
Dive in while everything is warm and the roasted chickpeas are extra crunchy. If you’re saving some for later, store the bowls without salad leaves (to keep them crisp), then pop them in the fridge for 2–3 days. Add fresh leaves just before serving for max freshness.
How to Serve Roasted Vegetables and Chickpeas with Green Goddess Tahini
Garnishes
The finishing touches can make your Roasted Vegetables and Chickpeas with Green Goddess Tahini really shine. Try a handful of fresh microgreens, a squeeze of extra lemon juice, or even a sprinkle of za’atar or extra herbs. For color and crunch, toasted seeds and a drizzle of olive oil make each bowl irresistible.
Side Dishes
While this bowl is satisfying all on its own, you can elevate the experience with a simple side like warm pita, a tangy cabbage slaw, or roasted sweet potato wedges. If you want a feast, pair it with a light soup or mezze platter to round out the meal beautifully.
Creative Ways to Present
Roasted Vegetables and Chickpeas with Green Goddess Tahini is as gorgeous as it is delicious, so don’t be afraid to get artistic! Serve in wide bowls with veggies and grains arranged in distinct sections, use a big platter for family-style sharing, or even layer the components in a jar for a stunning lunch-to-go.
Make Ahead and Storage
Storing Leftovers
To keep everything as fresh as possible, store your leftovers in airtight containers in the fridge for up to 3 days. Keep the salad leaves separate and mix them in just before you’re ready to eat to prevent wilting.
Freezing
While the fully assembled Roasted Vegetables and Chickpeas with Green Goddess Tahini bowl isn’t freezer-friendly, you can definitely freeze the roasted vegetables and cooked grains. Let them cool, then pack into freezer-safe containers for up to a month. The fresh components (salad, dressing, feta) should be added after defrosting.
Reheating
For best results, reheat the grains and roasted vegetables in the oven (covered) at 180ºC for about 10 minutes, or gently in a skillet to revive their texture. Add the crispy chickpeas during the last few minutes to keep their crunch. Dress and assemble just before serving.
FAQs
Can I use other vegetables in this recipe?
Absolutely! Roasted Vegetables and Chickpeas with Green Goddess Tahini is endlessly adaptable. Use whatever’s seasonal—think sweet potato, cauliflower, or carrots. Just cut everything to a similar size for even roasting.
Is there a substitute for vegan feta?
If you don’t have vegan feta on hand, try crumbled tofu tossed with lemon and herbs, or simply sprinkle some nutritional yeast for a cheesy touch. Dairy feta also works if you’re not strictly vegan.
Can I make the Green Goddess Tahini dressing ahead of time?
Yes—the dressing keeps beautifully in a sealed jar in the fridge for up to a week. Give it a stir or shake before serving, and you’ll have a zesty, creamy topper ready for all sorts of dishes.
What makes the chickpeas crispy?
Drying your chickpeas thoroughly and spreading them out on the tray are key steps for crunch. Roasting at a high temperature and stirring halfway ensures they get evenly golden and irresistibly crispy.
How can I make this gluten-free?
The recipe is naturally gluten-free if you use quinoa or buckwheat as the base. Just double-check that your other ingredients, like vegan feta and tahini, are gluten-free as well.
Final Thoughts
If you’re craving a meal that’s as visually stunning as it is satisfying, Roasted Vegetables and Chickpeas with Green Goddess Tahini is a must-try. It’s one of those recipes that’ll warm your kitchen, feed your soul, and leave you thinking about your next bowl before you’ve even reached the bottom. Grab your veggies and get roasting—you’re in for a real treat!
Print
Roasted Vegetables and Chickpeas with Green Goddess Tahini Recipe
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A delightful and nutritious recipe for Roasted Vegetables and Chickpeas with Green Goddess Tahini. This vibrant dish is packed with flavors and textures, perfect for a wholesome meal.
Ingredients
Roasted Vegetables:
- ½ aubergine, in cubes
- 1 courgette, in ¼ moons
- ½ large red pepper, in small chunks
- 100g cherry or plum tomatoes, halved
Chickpeas:
- 200g chickpeas, drained weight
- 1 tbsp + 1 tsp olive oil
- 1 ½ tsp tajin or ½ tsp smoked paprika and ½ tsp ground cumin
Others:
- 80g buckwheat or quinoa
- 2 handfuls salad leaves
- 40g vegan feta cheese, crumbled
- 1 spring onion, sliced
- 2 tbsp nuts/seeds/roasted beans
- Extra herbs and/or microgreens
- 120g thick coconut yoghurt
- 60g runny, smooth tahini
- 10g fresh herbs (mint, parsley, coriander, chive)
- 1 garlic clove, peeled
- 1 lemon, juiced
- Salt and pepper
Instructions
- Preheat the oven: Preheat the oven to 180Fan/200ºC and line 2 baking trays with parchment paper.
- Roasted Vegetables: Add all the chopped vegetables to one tray, drizzle with olive oil and spices, roast for 25 minutes.
- Chickpeas: Pat dry, toss with olive oil, spices, roast till crispy and golden.
- Cook the grains: Prepare buckwheat/quinoa as per instructions.
- Prepare the dressing: Blend all dressing ingredients till smooth.
- Assemble: Divide salad leaves, grains, vegetables, chickpeas, feta, onions, nuts/seeds, herbs between two bowls. Drizzle dressing, toss to serve.
- Serve: Enjoy immediately or refrigerate without salad leaves for 2-3 days.
Notes
- Save half the dressing for later use.
- Add salad leaves just before serving to prevent wilting.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Blending
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 9g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 0mg
Keywords: Roasted Vegetables, Chickpeas, Green Goddess Tahini, Vegan, Gluten-Free, Healthy
