Bright, fresh, and full of flavour, this Chickpea & Veggie Spring Bowl is a nourishing dish that’s perfect for warmer days – easy to make, satisfying, and endlessly versatile.
Ingredients (Serves 4)
For the chickpeas:
- 2 cans chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp garlic powder
- Salt & pepper
For the veggies:
You can use whatever veggies that you have in the fridge.
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- 1 zucchini, diced
- 1 carrot, sliced thinly
- 1 small red onion, sliced
- 2 tbsp olive oil
- Salt & pepper
For the dressing:
- 3 tbsp tahini
- Juice of 1 lemon
- 1 tsp honey or maple syrup
- 2–3 tbsp warm water (to thin)
- Pinch of salt
Optional toppings:
- Fresh parsley or coriander, chopped
- Toasted pumpkin seeds or cashews
- Feta (optional)
Method
- Roast the chickpeas:
- Preheat oven to 200°C.
- Toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
- Spread on a baking tray and roast for 20–25 mins until golden and slightly crispy.
- Roast the veggies:
- Toss capsicum, zucchini, carrot, and onion with olive oil, salt, and pepper.
- Roast for 20 minutes alongside chickpeas, turning halfway.
- Make the dressing:
- Whisk together tahini, lemon juice, honey, salt, and enough warm water to create a smooth, pourable dressing.
- Assemble the bowls:
- Divide roasted chickpeas and veggies between bowls.
- Drizzle with tahini dressing.
- Top with fresh herbs, seeds, or feta as desired.
Enjoy x
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