Mediterranean Chickpea Bowl

A vibrant Mediterranean bowl with crispy roasted chickpeas, colorful vegetables, and a creamy tahini-lemon dressing.

Servings: 2 | Prep: 15 min | Cook: 30 min | Calories: 420 per serving

Ingredients

Roasted Chickpeas

• 1 can (400g) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper

Roasted Vegetables

• 1 red bell pepper, cut into chunks
• 1 medium zucchini, sliced into half-moons
• 1 small red onion, cut into wedges
• 1 tbsp olive oil
• Salt and pepper to taste

Tahini-Lemon Dressing

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 2-3 tbsp water (to thin)
• ¼ tsp salt

Bowl Base

• 2 handfuls mixed greens or lettuce
• ½ cucumber, diced
• 1 medium tomato, diced
• 2 tbsp pine nuts, toasted
• Fresh parsley or mint, chopped

Instructions

1. Preheat oven: Set to 200°C (fan 180°C). Line a baking tray with parchment paper.