Roasted Broccoli & Chickpea Tahini Bowl Recipe

The Roasted Broccoli & Chickpea Tahini Bowl is a vibrant, flavor-packed meal that combines crispy, smoky chickpeas and perfectly roasted broccoli with a creamy, tangy tahini sauce. This dish is not only a feast for your taste buds but also a wholesome delight loaded with protein, fiber, and bright, fresh flavors. It’s the kind of bowl you’ll crave on busy weeknights or anytime you want a nourishing meal that feels both comforting and exciting. The blend of textures and bold spices makes it a personal favorite I’m thrilled to share with you.

Ingredients You’ll Need

This recipe keeps things simple with a handful of staple ingredients that each play a crucial role in the dish, from bringing in vibrant color to delivering rich, complex flavors and satisfying textures.

• Chickpeas (1 can, drained, rinsed, and dried): The protein-packed base that crisps up beautifully in the oven for that delightful crunch.
• Broccoli florets (2 cups): Adding a fresh, green crunch and a slightly charred flavor when roasted.
• Olive oil (3 tbsp): Helps the veggies roast to perfection and adds subtle richness.
• Smoked paprika (1 tsp): Gives a warm smoky note that elevates the roasted chickpeas and broccoli.
• Ground cumin (1/2 tsp): Brings an earthy, slightly nutty flavor that pairs beautifully with the tahini sauce.
• Salt and pepper, to taste: Essential for seasoning and enhancing every ingredient’s natural flavors.
• Cooked quinoa or rice (1 cup): The hearty base that soaks up the delicious tahini sauce.
• Cherry tomatoes, halved (1/4 cup, optional): A juicy, colorful pop of freshness to brighten the bowl.
• Fresh parsley, chopped (1 tbsp): Adds a lovely herbal note and vibrant color as a garnish.

Tahini Sauce Ingredients:

• Tahini (3 tbsp): The nutty, creamy star that ties the whole bowl together.
• Lemon zest and juice (of 1/2 lemon): Bring brightness and balance to the tahini’s richness.
• Garlic clove, minced (1): Adds a punch of aromatic depth.
• Warm water (2–3 tbsp): Thins the tahini into a smooth, drizzle-ready sauce.
• Salt, to taste: Perfects the sauce’s flavor.

How to Make Roasted Broccoli & Chickpea Tahini Bowl

Step 1: Prepare and Roast the Chickpeas and Broccoli

Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper for easy cleanup. Toss the chickpeas and broccoli florets with olive oil, smoked paprika, cumin, salt, and pepper. This seasoning is key because the smoked paprika adds a wonderful depth and mild heat, while cumin brings warmth and earthiness. Spread the mixture out evenly on the baking sheet so everything roasts consistently. Roast for 25 to 30 minutes, stirring halfway through, until the chickpeas become golden and crispy, and the broccoli has tender charred edges. This caramelization is where the magic of flavor develops.

Step 2: Whip up the Tahini Sauce

While the veggies are roasting, mix the tahini with lemon zest, lemon juice, minced garlic, warm water, and salt in a bowl. The warm water helps to thin the tahini into a smooth, pourable consistency perfect for drizzling. The lemon brightens the sauce beautifully, cutting through the tahini’s richness and rounding out the flavors. Adjust the salt and water to get the balance just right. This sauce is what brings everything together, turning roasted veggies and grains into a luscious, creamy bowl.

Step 3: Assemble Your Roasted Broccoli & Chickpea Tahini Bowl

To build your bowl, start with a base of cooked quinoa or rice to soak up all the flavors. Then layer on the warm roasted broccoli and chickpeas, ensuring you get a good mix in each bite. Drizzle generously with your homemade tahini sauce, and finish with a sprinkle of fresh parsley for a vibrant, herby lift. If you’re using cherry tomatoes, add them now for a burst of fresh juiciness. Serve immediately for a warm, satisfying meal filled with layers of texture and flavor.

How to Serve Roasted Broccoli & Chickpea Tahini Bowl

Garnishes

Fresh herbs like parsley or cilantro add a fresh, bright flavor that contrasts beautifully with the roasted components. A scattering of toasted sesame seeds, a few lemon wedges, or even a sprinkle of chili flakes can also elevate the bowl, making every bite feel thoughtfully finished and extra special.

Side Dishes

Pair this bowl with light sides like a crisp cucumber salad or a tangy pickled slaw to add cool, crunchy contrast. For something heartier, warm pita bread or soft flatbreads work perfectly for scooping up the tahini sauce and veggies when you want to make the meal even more comforting.

Creative Ways to Present

You can serve this Roasted Broccoli & Chickpea Tahini Bowl as part of a vibrant grain bowl spread, allowing everyone to customize toppings like avocado, olives, or crumbled feta. Alternatively, turn it into a wrap by rolling the ingredients inside a large flatbread, or enjoy it served in colorful bowls to highlight the gorgeous greens and golden-roasted chickpeas.

Make Ahead and Storage

Storing Leftovers

Store any leftover roasted broccoli and chickpeas separately from the tahini sauce in airtight containers. The veggies keep well for up to 3 days in the fridge without losing their crispness. Keep the grains refrigerated as well, so assembling the bowl the next day is quick and easy.

Freezing

While the roasted broccoli and chickpeas freeze well, the tahini sauce’s texture can change after freezing. For best results, freeze the cooked chickpeas and broccoli in portioned containers for up to 2 months, and prepare the tahini sauce fresh when ready to eat. Thaw the roasted veggies overnight in the fridge.

Reheating

To reheat, warm the roasted broccoli and chickpeas in the oven or a skillet to help revive their crispness. Avoid microwaving if possible, especially for the chickpeas, as they may become soggy. Reheat the grains gently and drizzle with freshly whisked tahini sauce for the best experience, just like when freshly made.

FAQs

Can I use other vegetables instead of broccoli?

Absolutely! Cauliflower or Brussels sprouts work wonderfully and develop a similar roasted flavor. Just adjust roasting time based on the vegetable’s density.

Is this dish vegan and gluten-free?

Yes, the Roasted Broccoli & Chickpea Tahini Bowl is completely vegan and gluten-free as long as you choose gluten-free grains like quinoa or certified rice.

Can I make the tahini sauce ahead of time?

Yes, the tahini sauce can be prepared up to two days in advance and stored in the fridge. Just give it a quick stir before serving, as it may thicken slightly.

What can I substitute for quinoa or rice?

Try other grains like farro, couscous, or even a bed of greens for a lighter option. Each will change the texture slightly, but all pair nicely with the roasted veggies and sauce.

How spicy is the Roasted Broccoli & Chickpea Tahini Bowl?

It has a mild warmth from the smoked paprika and cumin, but no intense heat. You can always add a pinch of cayenne or chili flakes if you like things spicier.

Final Thoughts

I can’t recommend the Roasted Broccoli & Chickpea Tahini Bowl enough because it’s one of those dishes that feels both nourishing and indulgent without any fuss. Wholesome, flavorful, and incredibly satisfying, it’s sure to become a regular favorite on your menu. Give it a try, and you’ll understand why it’s a go-to in my kitchen and hopefully yours too!