Okay, so you know those nights when you look at all the random veg in your fridge and think, “Right, what am I supposed to do with all this?” Well, that’s basically how I stumbled on my now-favorite Roasted Vegetable & Chickpea Bowl with Tahini Dressing. Honestly, it was less a lightning bolt of culinary inspiration and more me standing there in my slippers, opening the fridge every two seconds, hoping a meal would magically assemble itself. Spoiler: It didn’t, but this recipe is dang close.

It’s become such a staple at my place that my housemate, Laura, has started making her own ‘custom bowls’ (which is code for her raiding my stash of roasted chickpeas, but let’s not split hairs). The first time I made it, I scorched the carrots a bit, but you know what? The little crispy bits ended up being the best part. Happy accident!

Why this bowl’s a winner, at least in my forever-hungry household

I make this whenever I want something hearty, but you know, not three hours’ worth of kitchen mess. My family goes crazy for the crunch—it’s honestly the crispy chickpeas that seal the deal. (Though, side note: one time I forgot about them and they turned to edible pebbles. Lesson learned.)

And when I’ve had a run of questionable takeout, this bowl feels like a reset button for my body. It also passes the reheating test, which is way more important to me than I’d like to admit. You can mix and match whatever needs using up—half a red onion, sweet potato, cauliflower, all fair game. And—get this—even picky kids snarf it down if you call it a ‘rainbow bowl’. Don’t ask me why that works.

Here’s what you’ll need (but don’t stress substitutions)

Two cups of mixed veggies (I usually do carrots, bell peppers, and zucchini, but honestly? Whatever is knocking about—sweet potato and broccoli work too).
1 can (about 400g) chickpeas, drained and rinsed. (Sometimes I use butter beans if they’re closer in the pantry.)
2 tablespoon olive oil (vegetable oil works in a pinch, but I like the flavor of olive)
1 teaspoon smoked paprika, or regular paprika if that’s what’s handy
1 teaspoon ground cumin
Salt and pepper, to taste (My grandmother always insisted on Maldon salt, but any kind will do—she was a bit extra)
Tahini dressing (see below)
Optional: a big handful of baby spinach or arugula, for serving, and a sprinkle of feta if you’re feeling fancy.

Tahini Dressing

3 tablespoon tahini (hulled, unhulled, whatever—you do you)
Juice of 1 lemon
1 small garlic clove, minced (I’ve used pre-minced from a jar, and it was fine)
2-4 tablespoon water (start with less and add more to thin—not too runny though!)
Pinch of salt

How to pull it all together (no panic, promise)

Bung your oven on to 200°C (that’s about 400°F for my American pals). While it’s heating, chop your veg into pieces about the size of your thumb—give or take, but don’t sweat it.
Toss the veggies and chickpeas onto a big baking tray. Drizzle olive oil all over (don’t be shy—it helps them crisp up), then add your paprika and cumin, with salt ‘n’ pepper. Get your hands in and mix it all up. (This is where I usually sneak a rogue carrot slice.)
Roast for about 30 minutes. Peek in and give it a shuffle halfway through. Oh—and if the chickpeas look really dark, just pluck out a few and snack on them. No one’s judging.
Meanwhile, whisk the tahini, lemon juice, garlic, and salt together in a mug or bowl—you’ll notice it seizes up at first, but just add water little by little until it’s silky. Don’t worry if it looks weird at first! It always comes together (eventually...)
To serve, toss some fresh greens in each bowl, pile on your glorious roasted veg and chickpeas, and drizzle with as much tahini dressing as your heart desires. Bonus: a sprinkle of feta or toasted seeds, if you’re feeling posh.

Random but useful notes (personal discoveries, not gospel)

I found out by accident that the veg actually tastes better the next day—unless someone nabs it form the fridge first.
Don’t crowd the baking tray. Learned this the hard way; my veg just steamed and sulked instead of roasting.
If you’re out of lemons, a splash of apple cider vinegar in the tahini works okay (but maybe only if you really love tangy stuff).

Other ways I’ve tried this—some great, some...less so

I once threw in leftover roasted potatoes (not a bad move), and another time added roasted beets. Pink tahini was a surprise! Tried pumpkin once, but it kinda went soggy. Oh, and I have a mate who swears by za’atar sprinkled at the end—it’s good, but I always forget it at the shop (story of my life).

Roasted Vegetable & Chickpea Bowl with Tahini Dressing

Kit you’ll want (but don’t let that stop you)

A big baking tray (honestly, a couple of rimmed cookie sheets work just as well—one time I even used a roasting pan; not ideal, but it worked)
Chopping board and knife
A bowl or mug for whipping up the dressing (I sometimes just shake it in a jam jar—no shame in that)

How to deal with storage (if you have leftovers. Big if.)

Pop leftovers in an airtight tub, keep in the fridge up to 3 days—though honestly, in my house it never lasts more than a day! I sometimes eat it cold for lunch, and it’s still brilliant. Actually, I think it’s a tiny bit tastier the next day when it’s all mingled together.

What to serve it with (or who to share it with)

I usually have it as a solo meal, but if there’s company, I’ll put out warm pita bread and maybe some olives. Sometimes my other half asks for a little grilled chicken on top (he claims it’s for ‘protein balance’ but I think he just likes chicken). A glass of cold white wine on the side doesn’t hurt, either.

Things I’ve messed up (so you don’t have to)

I once tried rushing the roasting at a higher temp—nope, just burned bits and sad veg. Patience. It’s worth it.
Don’t skip the salt in the tahini; makes all the difference.
If you try to roast on parchment, sometimes the chickpeas don’t crisp as well. Maybe skip it?

FAQs (because people actually ask me these!)

Can I use canned chickpeas straight from the tin?
Sure can. Just rinse—don’t bother drying them if you’re in a rush; they crisp better dry though.

Is the tahini dressing okay to make ahead?
Yep, lasts in the fridge a couple days. It will thicken up, but just whisk in a splash of water or lemon juice.

Can I make this oil-free?
You could try, but honestly, I think you miss out on some big flavor there. Maybe a spray of oil at least?

Can I use frozen veg?
Actually, frozen bell peppers and cauliflower work fine—just roast a tiny bit longer, and maybe accept a bit less crispiness.

Any good tahini brands?
Hah—hot topic! I like Soom, but any will do. Once tried Meridian’s tahini from Ocado; it was perfectly good.

Is this vegan?
Yep—unless you add feta or chicken, obviously.

And, small digression: once while waiting for everything to roast, I started reorganizing my spice rack. Let’s just say, paprika everywhere. Not recommended, but now my kitchen permanently smells amazing!

Give this bowl a try next time you’re feeling peckish but don’t want a huge project. If you do add something wild, let me know how it turns out (unless it’s durian… that’s a line I won’t cross). Enjoy!

Roasted Vegetable & Chickpea Bowl with Tahini Dressing