This roasted vegetables and chickpeas recipe is a weeknight dinner hero! Featuring sweet potatoes, carrots, and parsnips roasted until tender and paired with crispy chickpeas, it’s finished with a herbed tahini sauce that ties it all together beautifully. Ready in under an hour, it’s naturally vegan, gluten-free, and perfect for meal prep or a healthy lunch idea.
Ingredients for Roasted Vegetables and Chickpeas
Here’s what you’ll need to make this delicious dish:
- Vegetables: Sweet potato, red onion, parsnips, and carrots roasted with a flavourful blend of spices like paprika and cayenne. You can swap in other seasonal veggies like winter squash or cauliflower!
- Chickpeas: Canned chickpeas tossed with olive oil, cumin, salt, and pepper get crispy and golden in the oven, adding a delightful crunch.
- Herbed Tahini Sauce: A creamy blend of tahini, lemon juice, parsley, and olive oil. Adjust the thickness by adding water for the perfect drizzle.
Pro Tip: Don’t skip the sesame seeds—they add a nutty flavor and extra texture that complements the creamy tahini dressing beautifully!
Roasted Vegetables and Chickpeas in 3 Easy Steps!
Here’s a quick overview of how to make this easy roasted vegetable and chickpea dish:
- Roast the vegetables: Start by tossing your sweet potato, red onion, parsnips, and carrots in olive oil, spices, and sesame seeds. Spread them on a baking sheet and roast for 20 minutes.
- Add the chickpeas: Next, season your chickpeas with olive oil, cumin, salt, and pepper. Add them to the baking sheet with the vegetables after 20 minutes and roast everything for another 20 minutes.
- Make the tahini sauce: While everything roasts, whisk together the tahini, lemon juice, olive oil, parsley, and seasonings. Gradually add cold water to get the perfect creamy consistency. Drizzle the sauce over the roasted veggies and chickpeas when ready.
Get the exact ingredient quantities in the printable recipe card below!
Why You’ll Fall in Love with Middle Eastern Inspired Dish
This roasted vegetable and chickpea dish is special for so many reasons:
- Big, bold flavours: A delightful mix of roasted spices, nutty sesame seeds, and a creamy herbed tahini sauce make every bite irresistible
- Pairs well with falafel or mezze: Serve it with falafel, hummus, or baba ghanoush for a Mediterranean-inspired meal, or add it to a mezze platter for an easy, crowd-pleasing option. You can also switch things up with seasonal veggies like cauliflower, Hokkaido pumpkin, or butternut squash.
- Great for meal prep: Make a batch ahead of time, and enjoy it for lunch or dinner throughout the week. This dish tastes fantastic warm or at room temperature.
- Nutrient-packed: Naturally vegan and gluten-free, it’s loaded with plant-based protein, fibre, and healthy fats, making it both wholesome and satisfying.
- Versatile: Enjoy it as a hearty main dish, pair it with grains like quinoa, couscous, or farro, or serve it as a flavourful side alongside roasted chicken or grilled fish.
If you love this roasted chickpeas and vegetables recipe, here are a few more recipes to try:
- Moroccan White Bean Stew (Loubia): A hearty and flavourful stew made with white beans, tomatoes, and warm spices—perfect for cozy evenings.
- Fattoush Salad (Lebanese Bread Salad): A refreshing salad with crispy pita bread, crunchy vegetables, and a tangy lemon-sumac dressing.
- Oriental Lentil Salad with Herbs and Feta: A protein-packed salad with red lentils, fresh herbs, and creamy feta—perfect as a main or side dish.
- Moroccan Roasted Vegetables with Chickpeas and Bulgur: A vibrant oven-roasted dish with warm spices and a satisfying mix of textures and flavours.
These recipes bring the rich and aromatic flavours of Middle Eastern and Moroccan cuisine straight to your table.
Roasted Vegetables and Chickpeas with Herbed Tahini Sauce
Ingredients
For the vegetables:
- 1 medium sweet potato, cut into chunks (400 g)
- 1 medium red onion, cut into wedges
- 2 small parsnips, peeled and sliced diagonally into pieces
- 1 large carrot, peeled and sliced diagonally into pieces
- 2 tbsp olive oil
- 1/4 tsp cayenne pepper (reduce to 1/8 tsp for less spice)
- 1/2 tsp sweet paprika
- 1 tbsp sesame seeds
- sea salt, to taste
For the chickpeas:
- 1 x 400 g can organic chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- Sea salt and freshly ground black pepper, to taste
For the herbed tahini sauce:
- 3 tablespoons tahini (stirred well)
- 2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons finely chopped fresh parsley, plus more for garnish
- 1/4 teaspoon ground cumin
- 1/4 teaspoon sea salt, or to taste
- freshly ground black pepper, to taste
- 2–3 tablespoons cold water, to thin
Method
-
Preheat the oven: Preheat the oven to 425ºF / 220ºC (200°C fan-assisted) and line a large baking sheet with parchment paper.
-
Prepare the vegetables: In a large bowl, combine the sweet potato, red onion, parsnips, and carrot. Toss with olive oil, cayenne pepper, paprika, sesame seeds, and a pinch of salt until evenly coated. Spread them out onto the prepared baking sheet in a single layer, ensuring they are not crowded for even roasting.
-
Roast the vegetables: Place the baking sheet in the preheated oven and roast for 20 minutes.
-
Prepare the chickpeas: While the vegetables are roasting, in a small bowl, mix the chickpeas with olive oil, ground cumin, salt, and pepper. Stir until the chickpeas are fully coated.
-
Add the chickpeas: After 20 minutes, remove the baking sheet from the oven. Toss the vegetables gently to ensure even cooking, then scatter the seasoned chickpeas evenly over and around the vegetables. Return the baking sheet to the oven and roast for an additional 20 minutes. For extra crispness, broil for 2–3 minutes at the end, keeping a close eye to avoid burning.
-
Make the tahini sauce: While the vegetables and chickpeas finish roasting, whisk together tahini, lemon juice, olive oil, parsley, cumin, salt, and pepper in a medium bowl. Gradually add 2–3 tablespoons of cold water, whisking after each addition, until the sauce reaches your desired creamy consistency.
-
Serve: Remove the baking sheet from the oven. Plate the roasted vegetables and chickpeas, then drizzle generously with the tahini sauce. Garnish with additional fresh parsley, and serve immediately. Enjoy!
Notes
- Enjoy as is, or serve over a bed of arugula or cooked grains like quinoa for a more filling meal.
- Add a drizzle of olive oil or a squeeze of lemon for extra flavour.
- Feel free to customise the vegetables based on what’s in season or available.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Did you try this Roasted Vegetables and Chickpeas recipe?
Did you try this Roasted Vegetables and Chickpeas recipe?Then tag @ellerepublic on Instagram and hashtag it #ellerepublic
How did you like it?
Please let me know how this Roasted Vegetables and Chickpeas with Tahini Sauce recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.
Did you make any changes to this recipe?
If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).
This post contains affiliate links. If you decide to make a purchase through my link, Amazon will pay me a commission for it. This doesn’t cost you anything additional and the price remains the same.
