Tahini Chickpea Veggie Bake

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4.80 from 5 votes

Tahini Chickpea Veggie Bake

I love this recipe for a simple weeknight meal. Just dump the veggies in a pan, bake, and then toss with the super simple tahini sauce! Easy peasy perfection!
My Notes:
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Meal Type: dinner
Special: 10 Ingredients or Less, Gluten-Free, Kid-Friendly, Nut-Free, Oil-Free, Seasonal (Cold Weather), Soy-Free
Tool: Oven
Ingredient: bell pepper, Chickpeas, Lemons, Zucchini
Servings: 4
Calories: 302kcal
Ingredients
  • 1 19oz can(s) chickpeas drained and rinsed
  • 2 medium zucchini sliced
  • 1 red onion sliced
  • 1 red pepper sliced
  • 1 tablespoon(s) olive oil
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 1/4 cup(s) tahini
  • 1 lemon juiced
  • 3 - 4 tablespoon(s) plant-based milk (such as oat or soy)
  • 1 tablespoon(s) sesame seeds
  • 1 handful(s) fresh cilantro or parsley chopped
Instructions
  • Preheat oven to 375F (190C).
  • Place the chickpeas, zucchini, onion, and bell pepper on a large baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Mix well to evenly coat. Bake for 35 minutes or until the vegetables are cooked.
  • In a small bowl, mix the tahini, lemon juice, and plant-based milk. Set aside.
  • Once vegetables are cooked, mix them with the tahini sauce and garnish with sesame seeds and cilantro. Serve over rice or other cooked grain, or with a fresh loaf of crusty bread, if desired.
Notes
Oil-free: to make oil-free, swap the olive oil for vegetable broth or aquafaba.
Nutrition
Serving: 1serving without rice (recipe makes 4 servings) | Calories: 302kcal | Carbohydrates: 32g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 689mg | Potassium: 696mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1292IU | Vitamin C: 74mg | Calcium: 141mg | Iron: 3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan