Roasted Veggie Chickpea Maple Tahini (Printable version)

Crispy chickpeas and caramelized vegetables with creamy maple Dijon tahini dressing

# What You'll Need:

→ Vegetables & Chickpeas

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→ Maple Dijon Tahini Dressing

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# Directions:

01 - Preheat oven to 400°F. Line two baking sheets with parchment paper.
02 - On the first baking sheet, arrange broccoli, Brussels sprouts, sweet potato, and red onion. Drizzle with 2 tbsp olive oil, 1 tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper. Toss to coat evenly.
03 - On the second baking sheet, toss chickpeas with 1 tbsp olive oil, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper.
04 - Roast vegetables for 20-25 minutes, flipping halfway, until tender and golden. Roast chickpeas for 15-20 minutes, shaking halfway through, until crispy.
05 - In a small bowl, whisk together tahini, Dijon mustard, lemon juice, maple syrup, and apple cider vinegar. Gradually whisk in water until dressing is smooth and pourable. Season with salt and pepper to taste.
06 - Divide roasted vegetables and chickpeas among bowls. Drizzle with dressing and serve warm.

# Expert Advice:

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  • The tahini dressing strikes that perfect balance between tangy and slightly sweet, making roasted vegetables feel like a treat rather than an obligation
  • Everything roasts on two sheets while you whisk the dressing, so active cooking time is practically nonexistent
  • Leftovers keep beautifully in separate containers, making tomorrow lunch feel just as special as tonight dinner
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  • The chickpeas continue crisping after they come out of the oven, so remove them when they look slightly less done than you want
  • That tahini dressing will thicken in the fridge, even overnight, so keep a spoonful of water handy to loosen it up before serving
  • Crowding the vegetables on one pan steams them instead of roasting, give them space to let the edges caramelize properly
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  • Don skip the parchment paper, roasted tahini and maple are a nightmare to scrub off baking sheets
  • Let the vegetables rest on the hot pan for 5 minutes after roasting to develop deeper caramelized flavors
  • The dressing tastes even better after an hour in the fridge, giving the flavors time to marry
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