This one-bowl vegetarian dishadapted from Clarissa Stanton’s new cookbook, “Seriously, So Good,” is so filling and flavor-packed, it’s hard to believe it’s good for you. And it’s a snap to assemble. Toss together chickpeas and veggies with a little olive oil and seasonings. Then roast them on a sheet pan while youblend lemony tahini sauce. Heap the roasted veggies and chickpeas artfully into a bowl alongside diced avocado and quinoa. Serves 4. – Susan Puckett
Roasted Chickpeas and Vegetables
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 cups broccoli florets
- 1 red pepper, thinly sliced
- 1 red onion, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons ground turmeric
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Lemon-Tahini Sauce
- ¼ cup tahini
- 1 clove garlic, grated or finely chopped
- Juice of 1 large lemon
- 1 teaspoon maple syrup or honey
- ¾ teaspoon kosher salt
- Pinch of cayenne pepper
- ¼ to ½ cup hot water (or more, as needed)
Bowls
- 1 cup quinoa, cooked according to package directions
- 1 avocado, peeled and thinly sliced
- ¼ cup crumbled feta cheeseor vegan feta (optional)
Instructions
- Preheat the oven to 400. In a large bowl, combine the chickpeas, broccoli, red pepper and red onion. Add the olive oil, turmeric, garlic powder, ginger, salt, and pepper and toss to coat evenly.
- Spread out in a single layer on a large sheet pan and roast 15 to 20 minutes, tossing halfway through.
- Blend tahini, garlic, lemon juice, syrup or honey, salt, and cayenne. Slowly add hot water until the sauce is pourable.
- Scoop ½ cup of the quinoa into each bowl and divide the roasted chickpeas and vegetables, avocado, and feta between the bowls.
- Drizzle with the lemon-tahini sauce.
Susan Puckett is an Atlanta-based food writer and cookbook author.
