Roasted Chickpea & Veggie Bowls with Green Tahini Sauce

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Hands holding the sides of a roasted veggie and chickpea bowl with green tahini sauce

A nourishing, flavorful bowl that comes together fast with minimal cleanup? That’s our kind of meal! These Mediterranean-inspired veggie bowls combine spicy roasted chickpeas, vibrant roasted veggies, and optional grains with an herby green tahini sauce. Prepare to fall in love!

Plant-based, gluten-free, and just 10 ingredients required. Let’s make this thing!

Eggplant, zucchini, red onion, red bell pepper, green tahini sauce, kalamata olives, chickpeas, olive oil, salt, cumin, cinnamon, and cayenne

First up on the nourish bowl agenda: chickpeas! We toss them with olive oil to help them crisp up, cumin for smokiness, cinnamon for sweetness, and a touch of cayenne for heat.

Using a spoon to mix chickpeas in a bowl with spices and salt

Joining the spiced chickpeas on the baking sheet are some colorful veggies: eggplant, red onion, red bell pepper, and zucchini. The result: fresh, sweet, and savory. Hungry yet?

Chopped eggplant, red onion, red bell pepper, zucchini, and chickpeas on a baking sheet

After roasting, the veggies and chickpeas are crispy, caramelized, and ready for becoming veggie bowls! They’re divine with a drizzle of green tahini sauce and especially delicious served atop quinoa or rice (optional)!

Drizzling green tahini sauce onto a bowl of roasted veggies, chickpeas, and quinoa

We hope you LOVE these bowls! They’re:

Subtly spicy + smoky
Comforting yet light
& SO perfect for meal prep!

If you’re into meal prep, you can make the sauce and grains up to 2-3 days ahead. The zucchini, bell pepper, and onion could all be chopped in advance, too! The chickpeas and veggies are best when freshly roasted but can be reheated in a skillet to help them crisp back up slightly as needed.

More Nourishing Plant-Based Bowls

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Green tahini sauce drizzled on and in a bowl next to two roasted veggie and chickpea bowls

Roasted Chickpea & Veggie Bowls with Green Tahini Sauce

Mediterranean-inspired bowls with spicy chickpeas, roasted veggies, optional grains, and an herby green tahini sauce. A nourishing, plant-based meal with just 10 ingredients!
Author Minimalist Baker
Hands holding a Mediterranean-inspired nourish bowl with chickpeas, veggies, and herby green tahini sauce
5 from 15 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 (Bowls)
Course Entrée
Cuisine Gluten-Free, Mediterranean-Inspired, Nut-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 4-5 cups eggplant and/or zucchini, eggplant cut into 1-inch cubes and zucchini thinly sliced (we used both, ~1/2 large eggplant + 1 small zucchini)
  • 1/2 small red bell pepper, cut into bite-size pieces
  • 1/2 small red onion, cut into bite-size pieces
  • 1/3 cup kalamata olives, pitted and halved (optional)
  • 2 Tbsp olive oil
  • 1/4 – 1/2 tsp sea salt


  • 1 (15.5 oz.) can chickpeas, drained and rinsed (or ~1 ½ cups homemade)
  • 1 Tbsp olive oil
  • 1/4 tsp sea salt
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/8-1/4 tsp cayenne



  • Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.
  • OPTIONAL: Spread the drained chickpeas out on a clean, absorbent towel and use your hands to gently roll and dry the chickpeas. Some of the skins should start coming off. You can opt to peel all of the chickpeas — which can help achieve extra crispiness! — or simply remove the skins that come off.
  • VEGGIES: Add the eggplant and/or zucchini, bell pepper, onion, and olives (optional) to the parchment-lined baking sheet. Drizzle with olive oil and toss to evenly distribute the oil. Sprinkle evenly with salt and toss once more. Push the veggies toward one side of the pan slightly to make room for the chickpeas. It’s okay if they overlap a bit, or you can opt to use an additional baking sheet if you prefer to spread them out.
  • CHICKPEAS: In a small bowl (or directly on the baking sheet) combine the chickpeas, olive oil, salt, cumin, cinnamon, and cayenne. Toss to evenly coat the chickpeas in the oil and spices, then transfer to the open space on the baking sheet.
  • Roast the veggies and chickpeas on the center rack for 25-30 minutes, tossing halfway through, until the veggies are tender and the chickpeas are golden and slightly crispy. While your veggies roast, make the green tahini sauce and (optionally) quinoa or rice for serving.
  • To serve, divide grains (optional), veggies, and chickpeas between bowls and top with green tahini sauce (there will be leftover sauce*). Leftovers will keep separately in the refrigerator for 2-3 days. Not freezer friendly.


*Leftover green tahini sauce is delicious with roasted veggies, falafel, chicken, or fish.
*Nutrition information is a rough estimate calculated with the lesser amount of salt, ~2 Tbsp green tahini sauce per serving, and without optional ingredients.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 502 Carbohydrates: 44.9 g Protein: 12.8 g Fat: 32.9 g Saturated Fat: 4.4 g Polyunsaturated Fat: 6.2 g Monounsaturated Fat: 19.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 998 mg Potassium: 823 mg Fiber: 15.2 g Sugar: 14.8 g Vitamin A: 200 IU Vitamin C: 47 mg Calcium: 144 mg Iron: 3.5 mg

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My Rating:

  1. Andrea says

    This is such an easy and delicious meal. I used quinoa and added spinach to the bowl and it was fantastic. I will definitely be making this and the sauce again. The sauce would be good on just about anything.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed the recipe and will be making it again. Thank you for the lovely review, Andrea! xo

  2. Anna says

    I love this recipe! So flavourful and interesting without being time consuming or difficult. Serve with the herby tahini dressing and it’s perfect. Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this recipe and found it to be approachable, Anna! Thank you for the lovely review! xo

  3. Anne says

    Popped on to find a recipe that fit what I had in my fridge and here it is! Only had eggplant (not zucchini), but delicious. The spice flavors of both the veggies and chickpeas were great separately and combined. I’ll admit I had leftover hummus I had mad, so I took a chance and used a couple scoops of that with more garlic, water, lemon juice, parsley and maple syrup (sauce recipe).I’m sure the original recipe is amazing but this was a tasty hack anyway!

  4. Katie Sullivan says

    My daughter and I decided to test the waters on veganism last week, and honestly, finding this site has been huge. The recipes are simple and easy to follow and basically helped me decide that it’s NOT too challenging to go vegan. This recipe, in particular, was really good. I’m probably going to be saying that on a lot of them as I make my way through them, but it was just so tasty and satisfying!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re SO happy to hear you enjoy our recipes! Thank you for sharing, Katie! xoxo

  5. Hana says

    I made this today, it was super easy and very tasty! I added in sweet potato to the roasted veg. The sauce in particular got lots of compliments. Would definitely make again!

  6. Meredith Becker says

    This was amazingly delish. My kids really liked the sauce. I served it over rice because that was what we had. I would easily recommend this recipe. I tripled it so we would have enough for us and some leftovers. Thanks for what will be one of my new staples for dinner! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the great review, Meredith, we’re so glad you all enjoyed this!

  7. The Vegan Goddess says

    Add me to the list of rave reviews for this dish! Veggies FTW (for the win)!

    I made this with quinoa which was cooked in my homemade veggie broth so that added to the nutritional value of this high-protein meal.

    The chickpeas turned out nice and crispy. I removed the skins prior to baking them. The combination of chickpeas with roasted veggies (love the mix of veggies!) and the sauce is a win!

    Luckily, there is a little leftover for tomorrow.

  8. Janet says

    Every recipe I have made so far from your website has been fantastic. I just made this one tonight for dinner. It was so easy to do and very yummy. I cut back on the olives due to some of the comments remarking on the saltiness (I rarely use salt in any of my recipes, including this one – I substitute freshly ground pepper in its place). I added eight small pitted olives halfway through. I will most definitely be making this recipe again. It would even make a nice side dish, and the sauce is beautiful. Thank you for the recipe.

  9. Jess says

    This was delicious! I subbed in some extra veggies I had like broccoli and carrot, this is a great “use up what’s in the fridge” meal!! I ended up adding a lot more parsley, garlic, and lemon to the sauce, mine never took on the pretty green hue, but it was tasty regardless. Will be making this again with different bean + veg combos.

  10. Liz says

    Made this with quinoa and got rave reviews. Added cauliflower to the roasted veg. I didn’t have green onions and the sauce is still amazing. Thanks for a great recipe!

  11. Karen R says

    This recipe was phenomenal! The green tahini sauce makes it. I made a quick marinade for the eggplant and zucchini from red wine vinegar, olive oil, cumin and oregano. This was very filling over a bed of quinoa. Thank you for another delicious recipe I can put into my rotation!

  12. Alexa says

    Delicious! The sauce is wonderful, and to get a very complete protein we served it with basmati rice into which we stirred a little orange juice and grated rind near the end – a very colourful and tasty dish!

  13. Leslie says

    So yummy! I loved the combination of veggies and the chickpea seasoning was so delicious! I’d make the chickpeas just for snacking sometime. The dressing was awesome too and I’m glad I have leftovers for fresh veggies. Thanks for the recipe!

  14. Kassie says

    My kid has a severe sesame allergy. Can you recommend a tahini substitute or a different sauce/dressing?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kassie, the flavor would be slightly different but you could use cashew butter (or raw cashews + water) in the sauce for a similar result! Alternatively, our
      magic green sauce could be a tasty option!

  15. Lora says

    Wow! Amazing recipe. Thank you for helping me out of my recipe slump! I subbed the parsley in the green tahini sauce with cilantro I had on hand and it turned out delicious. I could put that sauce on everything!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Indra, the nutrition info is a rough estimate and will vary based on ingredients used. It looks like the nutrition calculation was including the optional kalamata olives, so we’ve updated it to not include optional ingredients, which did reduce the sodium. To make it lower sodium, we’d suggest serving with grains, in which case it will make more like 3-4 serving vs. 2 so the sodium content will be much lower. You could also reduce the salt on the veggies and/or chickpeas, but it won’t be as flavorful.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jalesha, we haven’t tried this recipe with another nut butter, but let us know if you give it a go! We think a more neutral nut butter like cashew would be best!

      • Jalesha Uppal says

        All I had in hand was peanut butter so I used that and swapped the parsley out for cilantro and it was delicious!

  16. Tiggywinkle says

    This looks so yummy 😋 I can’t stand aubergines though, think I might try it with butternut squash instead 🤔 Thanks for some good vegan ideas.