Name: Mediterranean Roasted Veggie & Chickpea Bowls with Tahini Dressing
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 cups broccoli florets; 2 cups Brussels sprouts, halved; 1 sweet potato (about 2 cups, cut into 1‑inch pieces); ½ cup cherry tomatoes; 1 (15‑oz) can chickpeas, drained and rinsed; ½ onion, sliced; 1 clove garlic, minced; 3 tbsp olive oil; 1 tsp garlic powder; ½ tsp smoked paprika; 1 tsp dried oregano; ½ tsp ground cumin; Salt and black pepper, to taste; ¼ cup fresh parsley, chopped; ¼ cup kalamata olives; ¼ cup pine nuts or sunflower seeds, toasted; ¼ cup feta cheese; ¼ cup tahini; 1 tbsp Dijon mustard; 1 tbsp maple syrup; 1 tbsp lemon juice; 2 tbsp water

I came across this vibrant Mediterranean bowl recipe on Cooking with Casey, and I immediately fell in love. It’s packed with roasted veggies, chickpeas, and a creamy maple-dijon tahini dressing, making it both nutritious and crowd-pleasing.

Why You’ll Love This Recipe

I love how this recipe balances bold Mediterranean flavors with wholesome, plant-based ingredients. Roasted broccoli, Brussels sprouts, sweet potato, and chickpeas create a hearty base, while kalamata olives, fresh parsley, and feta add brightness. The tahini dressing brings it all together with a silky, tangy finish that’s irresistibly good.

ingredients

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

2 cups broccoli florets
2 cups Brussels sprouts, halved
1 sweet potato (about 2 cups, cut into 1‑inch pieces)
½ cup cherry tomatoes
1 (15‑oz) can chickpeas, drained and rinsed
½ onion, sliced
1 clove garlic, minced
3 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
1 tsp dried oregano
½ tsp ground cumin
Salt and black pepper, to taste
¼ cup fresh parsley, chopped
¼ cup kalamata olives
¼ cup pine nuts or sunflower seeds, toasted
¼ cup feta cheese

For the Maple‑Dijon Tahini Dressing:

¼ cup tahini
1 tbsp Dijon mustard
1 tbsp maple syrup
1 tbsp lemon juice
2 tbsp water

directions

Roast the veggies & chickpeas: Preheat the oven to 425 °F. On a baking sheet, toss broccoli, Brussels sprouts, sweet potato, onion, and chickpeas with olive oil, garlic powder, smoked paprika, oregano, cumin, salt, and pepper. Spread evenly and roast for 20–25 minutes, tossing halfway, until the veggies are tender and chickpeas are golden.
Make the dressing: In a small bowl, whisk together tahini, Dijon, maple syrup, lemon juice, and water until smooth. Add more water if needed to reach drizzling consistency.
Assemble: Divide the roasted mixture among four bowls. Top with cherry tomatoes, parsley, olives, toasted seeds, and feta. Drizzle generously with the tahini dressing. Serve warm or room temperature.

Servings and timing

Serves 4.
Prep time: 15 minutes
Roasting time: 20–25 minutes
Total time: 35–40 minutes

Variations

I sometimes swap in roasted cauliflower, carrots, or bell peppers.
For a vegan version, I leave out the feta or use a plant-based crumbled cheese.
I occasionally add cooked grains like quinoa or farro for extra substance.
A dash of cayenne or chili flakes in the dressing adds a nice kick.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350 °F for about 10 minutes to revive the crispiness, or warm in an air fryer for a couple of minutes.

FAQs

### 1. Can I prepare this in advance for meal prep?

Absolutely. I roast the veggies and chickpeas ahead of time and keep the dressing separate. At mealtime, I just assemble the bowls and drizzle with dressing for fresh flavor.

### 2. How do I make chickpeas crispier?

I pat them dry before tossing with oil and spices, and ensure they’re spread in a single layer while roasting. A hot oven helps them get extra crispy.

### 3. Can I use canned chickpeas vs dried?

Yes—I use canned chickpeas for convenience, but you can roast cooked dried chickpeas too. Just ensure they’re well dried to avoid steaming.

### 4. What else can I use instead of sweet potato?

I often switch sweet potato with butternut squash, carrots, or roasted eggplant—they all pair beautifully with the Mediterranean flavors.

### 5. How long will the dressing last?

The tahini dressing keeps well in the fridge for up to 5 days. I just give it a stir or add a bit of water before using, as it can thicken over time.

Conclusion

I always feel great preparing and eating this Mediterranean chickpea bowl. It’s colorful, wholesome, and simple to put together—perfect for busy weeknights or meal prep. The combination of roasted veggies, crispy chickpeas, and creamy tahini dressing never fails to satisfy. I hope it brings as much joy to your table as it does to mine!

Mediterranean Roasted Veggie & Chickpea Bowls with Tahini Dressing

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A vibrant Mediterranean-inspired bowl filled with roasted vegetables, chickpeas, and topped with a creamy maple-dijon tahini dressing. Nutritious, hearty, and perfect for meal prep or weeknight dinners.

Author: Sarah
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Dish
Method: Roasting
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

2 cups broccoli florets
2 cups Brussels sprouts, halved
1 sweet potato (about 2 cups, cut into 1‑inch pieces)
½ cup cherry tomatoes
1 (15‑oz) can chickpeas, drained and rinsed
½ onion, sliced
1 clove garlic, minced
3 tbsp olive oil
1 tsp garlic powder
½ tsp smoked paprika
1 tsp dried oregano
½ tsp ground cumin
Salt and black pepper, to taste
¼ cup fresh parsley, chopped
¼ cup kalamata olives
¼ cup pine nuts or sunflower seeds, toasted
¼ cup feta cheese
¼ cup tahini
1 tbsp Dijon mustard
1 tbsp maple syrup
1 tbsp lemon juice
2 tbsp water

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Instructions

Preheat the oven to 425°F.
On a baking sheet, toss broccoli, Brussels sprouts, sweet potato, onion, and chickpeas with olive oil, garlic powder, smoked paprika, oregano, cumin, salt, and pepper. Spread evenly and roast for 20–25 minutes, tossing halfway, until the veggies are tender and chickpeas are golden.
In a small bowl, whisk together tahini, Dijon, maple syrup, lemon juice, and water until smooth. Add more water if needed to reach drizzling consistency.
Divide the roasted mixture among four bowls. Top with cherry tomatoes, parsley, olives, toasted seeds, and feta.
Drizzle generously with the tahini dressing. Serve warm or at room temperature.