Prep time: 10 mins | Roast time: 25 mins | Servings: 2
Ingredients
For the Bowl
1 (15 oz) can chickpeas, rinsed, drained, and patted completely dry
2 cups broccoli florets
2 medium rainbow carrots, sliced or split lengthwise
1 cup cooked pearl (Israeli) couscous or quinoa
2 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
Salt and black pepper, to taste
2 tbsp chopped almonds (for crunch)
Fresh parsley and thyme (for garnish)
For the Creamy Tahini Drizzle
3 tbsp tahini
1 tbsp lemon juice
1 tbsp warm water (to thin out)
1/2 tsp maple syrup or honey
Pinch of salt and red pepper flakes
Instructions
1. Prep Oven & Pans: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. Season & Roast: Place the dry chickpeas, broccoli florets, and sliced carrots on the sheet pan. Drizzle with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss well to coat evenly. Spread into a single layer and roast for 20–25 minutes until the chickpeas are crispy and the veggies are caramelized.
3. Whisk Tahini Drizzle: In a small bowl, whisk together tahini, lemon juice, maple syrup, salt, and warm water until smooth and drizzle-able.
4. Assemble Bowl: Divide the cooked pearl couscous between two serving bowls. Arrange the roasted chickpeas, broccoli, and carrots on top.
5. Drizzle & Serve: Generously drizzle with the creamy tahini sauce. Top with chopped almonds, fresh parsley, thyme, and red pepper flakes before serving.