Ingredients
- 2 cans chickpeas
- 4 cups broccoli florets
- 2 bell peppers
- 1 red onion
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 0.5 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.33 cup tahini
- 3 tbsp lemon juice
- 2 cloves garlic
- 3 tbsp cold water
- 2 tbsp fresh parsley
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Instructions
- **Preheat & Prep:** Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
- **Toss Veggies & Chickpeas:** In a large bowl, combine the drained and rinsed chickpeas, broccoli florets, bell peppers, and red onion. Drizzle with 2 tablespoons of olive oil, smoked paprika, garlic powder, dried oregano, salt, and black pepper. Toss well to ensure everything is evenly coated.
- **Roast:** Spread the seasoned chickpea and vegetable mixture in a single layer on the prepared sheet pan. Roast for 20-25 minutes, or until the vegetables are tender-crisp and the chickpeas are slightly golden and beginning to crisp.
- **Make Tahini Sauce:** While the vegetables are roasting, prepare the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, minced garlic, the remaining 1 tablespoon of olive oil, and 3 tablespoons of cold water. If the sauce is too thick, add more water, 1 teaspoon at a time, until it reaches a smooth, pourable consistency. Taste and adjust salt if needed.
- **Combine & Finish:** Remove the sheet pan from the oven. Drizzle the tahini sauce evenly over the roasted vegetables and chickpeas. Gently toss everything on the sheet pan to coat. Return to the oven for another 5 minutes to warm the sauce through.
- **Serve:** Garnish with fresh chopped parsley, if desired. Serve hot as a complete meal, or alongside quinoa, rice, or warm pita bread.