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Roasted Chickpea Veggie Bowl


4 Servings

Prep Time:

10 Minutes

Cook Time:

20 Minutes

Total Time:

30 Minutes

Cooking For Peanuts (link below) has a ton of delicious vegan recipes. This particular recipe is one of my favorites! The dressing is amazing! For the veggies, I chose to roast them in a little lemon juice rather than olive oil.


  • 2 cups broccoli or broccolini florets

  • 2 cups halved Brussels sprouts

  • 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)

  • 1 14-ounce can of chickpeas or 2 cups of cooked chickpeas, drained and rinsed

  • Lemon juice for roasting 

  • Dash of garlic powder

  • Salt and freshly ground black pepper to taste

For the dressing:

  • ½ cup Dijon mustard

  • ½ cup tahini

  • ½ cup water

  • ¼ cup apple cider vinegar

  • 2 tablespoons maple syrup (or to taste)

  • 2 tablespoons freshly squeezed lemon juice

  • Salt and freshly ground black pepper to taste


Preheat the oven to 400°F.

Line a large baking sheet with parchment paper or use a non-stick sheet. Set aside.

Season Veggies: Transfer the broccoli, Brussels sprouts, sweet potato, and chickpeas to a medium bowl. Toss with just enough lemon juice to lightly cover veggies. Add the garlic powder, salt, and freshly ground black pepper and use your hands to rub the vegetables with the oil and seasonings.

Bake: Transfer the vegetables to the prepared baking sheet. Roast for 15 minutes before tossing the vegetables. Roast for about 5 minutes more, or until the sweet potato is just tender. Change the oven setting to broil and cook for about 2 minutes more, or until the Brussels sprouts are slightly charred. Transfer the roasted vegetables to a large bowl.

Dressing: In a medium bowl, whisk the Dijon mustard, tahini, water, apple cider vinegar, maple syrup, and lemon juice until combined. Adjust maple syrup to taste. Add salt and freshly ground black pepper.

For Serving: Add the desired amount of dressing to the roasted vegetables and stir to coat.

Recipe Origin:

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