Name: Mediterranean Chickpea Bowls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 cups broccoli florets; 2 cups Brussels sprouts, halved; 1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups); 1 can (15 oz) chickpeas, drained, rinsed, and patted dry; ½ onion, sliced; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon dried oregano; ½ teaspoon smoked paprika; ½ teaspoon cumin; Salt and black pepper, to taste; ½ cup cherry tomatoes, halved; ¼ cup Kalamata olives, sliced; ¼ cup crumbled feta cheese (optional); ¼ cup fresh parsley, chopped; ¼ cup toasted pine nuts or sunflower seeds; ¼ cup tahini; 1 tablespoon maple syrup; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 clove garlic, minced; 2–3 tablespoons warm water (to thin); Salt and black pepper, to taste

A vibrant bowl of roasted vegetables and chickpeas topped with Mediterranean add-ins and a creamy maple dijon tahini dressing.

Mediterranean Chickpea Bowls

Why You’ll Love This Recipe

I’ve been making these roasted veggie bowls almost weekly since discovering the recipe last fall. The combination of caramelized vegetables, protein-packed chickpeas, and that incredible maple-tahini dressing creates a meal that’s both satisfying and genuinely crave-worthy. This has become my go-to lunch prep that I actually look forward to eating!

I love the perfect balance of sweet, savory, tangy, and nutty flavors.
It’s endlessly customizable based on whatever veggies I need to use up.
The chickpeas get amazingly crispy when roasted.
That dressing is literally good enough to drink (I’ve been tempted).

Even my skeptical husband, who normally considers veggies a side dish rather than a main event, actually requested these bowls for dinner last week. That’s when I knew this recipe was truly something special!

Ingredients

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

Roasted Veggies & Chickpeas

2 cups broccoli florets
2 cups Brussels sprouts, halved
1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
1 can (15 oz) chickpeas, drained, rinsed, and patted dry
½ onion, sliced
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon cumin
Salt and black pepper, to taste

Mediterranean Add-Ins

½ cup cherry tomatoes, halved
¼ cup Kalamata olives, sliced
¼ cup crumbled feta cheese (optional)
¼ cup fresh parsley, chopped
¼ cup toasted pine nuts or sunflower seeds

Maple Dijon Tahini Dressing

¼ cup tahini
1 tablespoon maple syrup
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon olive oil
1 clove garlic, minced
2–3 tablespoons warm water (to thin)
Salt and black pepper, to taste

Directions

Preheat oven to 400°F (200°C). Toss broccoli, Brussels sprouts, sweet potato, onion, and chickpeas with olive oil, garlic powder, oregano, paprika, cumin, salt, and black pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and crispy.
In a small bowl, whisk together tahini, maple syrup, Dijon mustard, lemon juice, olive oil, garlic, salt, and pepper. Add warm water gradually to reach your desired consistency.
Divide the roasted veggies and chickpeas into bowls. Top with cherry tomatoes, Kalamata olives, feta cheese, parsley, and toasted pine nuts.
Pour the Maple Dijon Tahini Dressing over the bowls and enjoy!

Servings and Timing

Yield: 4 servings (4 bowls)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

I swap cauliflower for broccoli when it’s in season.
I add roasted red peppers for extra sweetness.
I try walnuts instead of pine nuts for a budget-friendly option.
In summer, I sometimes add fresh cucumber for extra crunch.
For extra protein, a soft-boiled egg on top is amazing.

Storage/Reheating

The veggies and chickpeas stay crispy for about 3 days in the fridge, making this perfect for meal prep. I store the dressing separately in a small jar and the fresh add-ins (tomatoes, herbs, etc.) in another container to add just before eating. This keeps everything tasting fresh all week.

FAQs

Is this recipe vegan?

It can be made vegan by simply omitting the feta cheese or using a plant-based feta alternative.

Can I meal prep these bowls?

Yes, these bowls are perfect for meal prep. I store the dressing separately and add it just before serving.

What can I substitute for tahini?

Greek yogurt, almond butter, or cashew butter can work as substitutes, though they will change the flavor profile.

How long will the dressing keep?

The tahini dressing will keep for up to a week in an airtight container in the refrigerator.

Can I use different vegetables?

Absolutely! Cauliflower, bell peppers, carrots, or zucchini would all work well in this recipe.

Conclusion

This dish has transformed my relationship with vegetable-forward cooking. There’s something magical about the way roasting concentrates the flavors, and that maple-tahini dressing ties everything together in the most satisfying way. Even on busy weeknights, I find myself reaching for this recipe because it’s that perfect combination of nourishing, delicious, and straightforward to prepare.