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Easy • Vegetarian

Crispy Chickpea and Broccoli Bowls

Roasted crispy chickpeas and broccoli served over rice with a vibrant tahini dressing.

Prep
10 min
Cook
25 min
Servings
4
Level
Easy
Crispy Chickpea and Broccoli Bowls

Meet your new favorite plant-powered bowl! This recipe celebrates the delightful crunch of roasted chickpeas and tender-crisp broccoli, all tied together with a dreamy, creamy tahini dressing. It's a wholesome, satisfying meal that's packed with flavor, texture, and good-for-you ingredients – perfect for a healthy weeknight dinner or meal prep.

Ingredients

Yield: 4 servings

For the Crispy Chickpeas & Broccoli

  • 1 (15 oz) can chickpeas, rinsed, drained, and patted very dry
  • 4 cups broccoli florets (about 1 large head)
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste

For the Tahini Dressing

  • 1/4 cup tahini
  • 2 tbsp lemon juice
  • 1 tbsp water (or more, to thin)
  • 1 clove garlic, minced
  • Pinch of salt

For Serving

  • Cooked rice or quinoa
  • Fresh parsley or cilantro, chopped (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

  2. Step 2

    In a medium bowl, toss the patted dry chickpeas with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer on one half of the prepared baking sheet.

  3. Step 3

    In the same bowl, toss the broccoli florets with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread them on the other half of the baking sheet.

  4. Step 4

    Roast for 20-25 minutes, or until the chickpeas are crispy and the broccoli is tender-crisp and slightly charred, tossing halfway through.

  5. Step 5

    While the vegetables are roasting, prepare the dressing: Whisk together tahini, lemon juice, water, minced garlic, and salt in a small bowl until smooth. Add more water, 1 teaspoon at a time, until the dressing reaches your desired consistency.

  6. Step 6

    Divide cooked rice or quinoa among serving bowls. Top with the crispy chickpeas and roasted broccoli. Drizzle generously with tahini dressing and garnish with fresh herbs, if using.

Tips

  • Ensuring your chickpeas are very dry before tossing with oil and spices is key to maximum crispiness.
  • Adjust the amount of water in the tahini dressing to achieve your preferred drizzle consistency.
  • Feel free to experiment with other spices for the chickpeas, like cumin or chili powder.

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