Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: Broccoli florets (about 2 cups); Brussels sprouts (about 2 cups, halved); Cherry tomatoes (½ cup); 1 can chickpeas, drained and rinsed; 1 garlic clove, minced; ½ small onion, diced; 1 tsp garlic powder; 1 tsp dried oregano; ½ tsp smoked paprika; Fresh parsley (¼ cup, chopped); Kalamata olives (¼ cup, pitted); Dijon mustard (1 tbsp); Lemon juice (1 tbsp); Maple syrup (1 tbsp); Tahini (¼ cup); Salt & pepper, to taste; Olive oil for roasting and dressing

Why You’ll Love This Recipe

I love how easy this recipe is to prep and how it balances different textures: the softness of roasted veggies, the crisp of chickpeas, and the richness of a tangy maple‑Dijon tahini drizzle. It’s vegetarian, naturally gluten-free, and makes great leftovers. It’s one of those meals that’s as satisfying as it is nourishing, and I know I’ll be making it over and over again.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Broccoli florets (about 2 cups)
Brussels sprouts (about 2 cups, halved)
Cherry tomatoes (½ cup)
1 can chickpeas, drained and rinsed
1 garlic clove, minced
½ small onion, diced
1 tsp garlic powder
1 tsp dried oregano
½ tsp smoked paprika
Fresh parsley (¼ cup, chopped)
Kalamata olives (¼ cup, pitted)
Dijon mustard (1 tbsp)
Lemon juice (1 tbsp)
Maple syrup (1 tbsp)
Tahini (¼ cup)
Salt & pepper, to taste
Olive oil for roasting and dressing

directions

Preheat the oven to 200°C (400°F).
On a lined baking sheet, toss broccoli, Brussels sprouts, onion, garlic, olive oil, garlic powder, oregano, paprika, salt, and pepper. Roast for about 20–25 minutes, stirring once, until tender and caramelized.
During the last 10 minutes, add chickpeas to the sheet to warm and crisp.
Meanwhile, whisk together Dijon mustard, lemon juice, maple syrup, tahini, a splash of water, salt, and pepper until smooth.
Once the veggies and chickpeas are roasted, divide them among bowls. Top with cherry tomatoes, olives, parsley, and a generous drizzle of tahini dressing.
Serve warm or at room temperature.

Servings and timing

This recipe makes 4 servings. Prep time takes about 10 minutes, and roast time is around 25 minutes, so the total time is roughly 35 minutes.

Variations

Keep it vegan: Swap maple syrup for agave or omit it altogether.
Alternate veggies: Try sweet potatoes, bell peppers, or cauliflower in place of the Brussels sprouts.
Spice twist: Add ground cumin or za’atar to the chickpeas before roasting.
Grain bowl upgrade: Add cooked quinoa or rice for a heartier meal.
Cheesy option: Crumble some feta or goat cheese on top after roasting for added richness.

storage/reheating

I store leftover roasted veggies and chickpeas in the fridge, sealed, for up to 4 days. The tahini dressing is best stored separately for about 5 days. To reheat, I warm the veggies and chickpeas in the oven or microwave, then drizzle the dressing just before serving to keep it fresh and creamy.

FAQs

How do I reheat this bowl?

I reheat leftovers in the microwave or a preheated oven until warm (about 3–5 minutes), then add the dressing right before eating to preserve its flavor and texture.

Can I meal-prep components in advance?

Absolutely. I roast the veggies and chickpeas ahead of time and store the dressing separately in the fridge. Assembling the bowls right before eating preserves freshness.

Can I freeze any part of this recipe?

I don’t recommend freezing the dressing since it can separate. However, the roasted veggies and chickpeas freeze well in an airtight container for up to 3 months. Simply thaw and reheat when ready.

Is there a good substitute for tahini?

Yes! If I’m out of tahini, I blend plain Greek yogurt with a bit of olive oil, lemon juice, and garlic. It gives a similarly creamy, tangy dressing that works perfectly.

Can I use dried chickpeas instead of canned?

Definitely! I soak the dried chickpeas overnight, boil them until tender, then drain and roast them just as I would with canned chickpeas.

Conclusion

This Mediterranean Roasted Veggie & Chickpea Bowl is one of my go-to recipes. It’s vibrant, easy to make, and endlessly customizable. Whether I’m serving it for dinner or prepping for the week ahead, it’s always a crowd-pleaser. I hope you enjoy making it as much as I do!