Charred Broccoli and Chickpea Lemon Tahini Bowls

• 1 head broccoli, cut into florets
• 1 15-ounce can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 3 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1 tablespoon water
• 1 tablespoon lemon zest
• Optional garnish: fresh parsley, red pepper flakes

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss broccoli and chickpeas with olive oil, smoked paprika, salt, and pepper on a baking sheet.
3. 3 Roast for 20 minutes, flipping halfway through, until charred and tender.
4. 4 Whisk together tahini, lemon juice, garlic, and water in a small bowl until smooth. Adjust consistency with more water if needed.
5. 5 Divide roasted veggies between serving bowls.
6. 6 Drizzle tahini sauce over the top and sprinkle with lemon zest.
7. 7 Garnish with fresh parsley and red pepper flakes if desired.
8. 8 Serve immediately.

Equipment

• Baking sheet
• Oven
• Mixing bowl

Variations

• Add crumbled feta cheese for a tangy twist.
• Incorporate roasted sweet potatoes for a heartier bowl.

Substitutions

• Use almond butter in place of tahini for a nutty flavor.
• Substitute lemon juice with lime juice for a tangier taste.

Pairings

• A glass of crisp sauvignon blanc
• Freshly baked whole grain bread

Nutrition

Tips

• For extra flavor, add a pinch of ground cumin to the roasting veggies.
• If you like things spicy, toss in some crushed red pepper with the broccoli and chickpeas.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat gently.

Serving Suggestions

• Serve with warm pita bread or a side of quinoa for added texture.
• Pair with a refreshing cucumber and mint salad.

FAQ