Roasted Vegetables and Chickpeas with Green Goddess Tahini (Vegan High-Protein)
This Roasted Vegetables and Chickpeas with Green Goddess Tahini is easy to make, packed with warming, vibrant flavours and colour. Serve with your favourite grains and the best dressing for an easy sheet pan meal in under 30 minutes.
I am obsessed with this speedy one-tray meal prep dinner as it’s packed with flavour, crunch and texture yet it’s easy and quick to make. This is the latest addition to my 30-minute vegan meal series and it is so perfect for this warmer weather, too. You won’t need to spend long in the kitchen to have this delicious meal ready with minimal effort, minimal washing up and maximum flavour. Plus, you can make up a bigger batch so you can cook once and eat 2 to 4 times.
Why will I love this?
This meal is totally delicious, it is:
- Packed with flavour, texture and colour
- Easy to make in one tray
- Packed with protein and vegetable goodness
- Naturally vegan, gluten-free and nut-free
- High in fibre, vitamins and minerals
- Good for the gut
- Tossed with a vibrant zingy dressing
- Takes less than 30 minutes to make
- Great for BBQ season, picnics, midweek meals and packed lunches
If you already love the sound of this meal then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredient list is simple and I have link to a few of my favourites and kitchen staples in the “shop the recipe” section below.
For roasting:
- Vegetables: I went with a mix of aubergine, courgette, pepper and cherry tomatoes, but feel free to mix this up based on whatever vegetables you have leftover. This would also be great with butternut squash, cauliflower, sweet potato and mushrooms.
- Chickpeas: these are my favourite protein to use as they crisp up really well in the oven and are great for salads. You can also try cubes of tofu or other beans like cannellini beans or butterbeans.
- Olive oil: use a good olive oil for the best flavour.
- Tajin seasoning: this is a chilli lime seasoning and is so good (you can find it on Amazon) or try smoked paprika and cumin if you don’t have any.
For the salad:
- Buckwheat or quinoa: or another grain that you love. Couscous is also great (and make sure it’s gluten-free where needed).
- Salad leaves: like spinach, lettuce, watercress or kale.
- Vegan feta cheese: I love the saltiness this adds to fresh salads.
- Spring onion: or you can use some small-diced red onion.
- Roasted nuts, seeds or beans: I love using the crunch snacks from Natures Heart which are nut-free blends of roasted and baked crunchy snacks, nut you can use nuts or seeds, too. It’s all about adding some texture on top.
As for the dressing (aka the best bit):
- Thick coconut yoghurt: the thicker and creamier the better and make sure it’s unsweetened for the best flavour and texture. I always use the Cocos Organic natural yoghurt for my savoury dishes and dressings.
- Runny smooth tahini: the quality of the tahini also makes a massive difference. I like to buy mine in the world food aisles of the supermarkets for the best ones.
- Fresh herbs: this is where all the colour and flavour comes from. I use a mix of mint, parsley, coriander and chive but basil, oregano and thyme would also be great.
- Garlic: for flavour. Use fresh garlic for the most flavour or I love using roasted garlic cloves which are sticky and sweet, Failing that, use ½ tsp garlic granules.
- Lemon: for zing.
- Salt and pepper: for seasoning.
Is this gluten-free and nut-free?
This is naturally gluten-free, as long as you use a gluten-free grain like buckwheat, quinoa or rice. It is also nut-free as long as you don’t add nuts on top but stick to dried roasted beans and seeds.
How do I make this meal?
This one is so easy to make:
- Chop all the veggies and pat the chickpeas dry: and add to a large tray.
- Drizzle over the oil and tajin seasoning: and toss well.
- Roast for 25 minutes: until tender and the chickpeas are crispy.
- Cook the grains: I like buckwheat or quinoa.
- Make the dressing: by blending together all the ingredients till smooth.
- Serve the roasted veggies on top of the grains with the dressing: give it all a good toss and enjoy.
How long will it last?
This is great to make ahead of time as you can keep leftovers in sealed containers in the fridge for 2-3 days. I like to keep the dressing separate and drizzle over and tossing before eating.
What else can I make?
If you are looking for more meal prep and quick meal ideas, how about my:
- 10-Minute Tahini Noodle Salad
- Pesto Tofu Sweet Potato and Kale Salad
- BBQ Sweet Potato Taco Bowls
- Kale Orange and Feta Salad
- Tomato and Chickpea Curry (with vegetable-packed curry sauce)
Roasted Vegetables and Chickpeas with Green Goddess Tahini
This Roasted Vegetables and Chickpeas with Green Goddess Tahini is easy to make, packed with warming, vibrant flavours and colour. Serve with your favourite grains and the best dressing for an easy sheet pan meal in under 30 minutes.
Ingredients
For the Vegetables and Chickpeas:
- ½ aubergine, in cubes
- 1 courgette, in ¼ moons
- ½ large red pepper, in small chunks
- 100g cherry or plum tomatoes, halved
- 200g chickpeas, drained weight
- 1 tbsp + 1 tsp olive oil
- 1 ½ tsp tajin or ½ tsp smoked paprika and ½ tsp ground cumin
For the Bowls:
- 80g buckwheat or quinoa
- 2 handfuls salad leaves
- 40g vegan feta cheese, crumbled
- 1 spring onion, sliced
- 2 tbsp nuts/seeds/roasted beans
- Extra herbs and/or microgreens
For the Dressing:
- 120g thick coconut yoghurt
- 60g runny, smooth tahini
- 10g fresh herbs (mint, parsley, coriander, chive)
- 1 garlic clove, peeled
- 1 lemon, juiced
- Salt and pepper
Instructions
- Preheat the oven to 180Fan/200ºC and line 2 baking trays with parchment paper.
- For the roasted vegetables: add all of the chopped vegetables to one try and drizzle over 1 tbsp olive oil and 1 tsp tajin (or half the smoked paprika and cumin mix) with salt and pepper. Toss well and roast for 25 minutes, tossing halfway through.
- For the chickpeas: pat them dry and add to the second tray. Toss well with the 1 tsp olive oil, rest of the tajin (or other spices), salt and pepper. Roast for 25 minutes (or air fry at 180ºC for 20 minutes) till crispy and golden, stirring round halfway through.
- For the bowls: cook the buckwheat or quinoa according to pack instructions and prepare the other components.
- For the dressing: add all the ingredients to a blender and process till smooth. You only need half the dressing and save the other half in the fridge in a sealed container for 5-7 days.
- To plate up: divide the salad leaves between two bowls and top with the buckwheat/quinoa, roasted vegetables, roasted chickpeas, crumbled feta cheese, spring onions, nut/seeds and extra herbs, Drizzle over the dressing and toss well to serve.
- Enjoy straight away or keep in the fridge in a sealed container, without the salad leaves as they will wilt, for 2-3 days. Add the salad leaves just before serving.
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Stay in touch
I look forward to hearing what you think of this Roasted Vegetables and Chickpeas with Green Goddess Tahini so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With veggie tahini salad love x
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