Tahini Chickpea Buddha Bowl
Warm roasted chickpeas and broccoli tossed with creamy tahini sauce over a bed of fresh greens. A complete Mediterranean dinner ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Toss chickpeas and broccoli with 1 tbsp olive oil, salt, and pepper on a sheet pan.
Step 2
Roast at 425°F until chickpeas are golden and broccoli edges curl, about 12 minutes.
Step 3
While roasting, whisk tahini with lemon juice, minced garlic, 2 tbsp water, salt, and pepper until smooth.
Step 4
Divide greens between two bowls and drizzle with half the tahini sauce.
Step 5
Top with roasted chickpeas and broccoli, remaining sauce, pomegranate seeds, and lemon zest.
Step 6
Serve immediately while chickpeas are still warm.
Tools you’ll need
- sheet pan
- small bowl
- whisk
- oven
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