Test Kitchen Favorite: Chickpea Bowls with Roasted Vegetables
If you haven’t heard, grain bowls are trending. In our chickpea bowl variation, we serve roasted chickpeas and vegetables mixed with tahini atop brown rice.
tahini is a paste made from toasted sesame seeds. It’s often used in North African, Greek, Iranian, Turkish, and Middle Eastern cooking. While it can be served on its own, it is more often an ingredient in hummus and baba ghanoush.
Be sure to mince the garlic as finely as possible to achieve the best texture for your tahini sauce.
Since most of the sodium in canned goods is in the starchy liquid, be sure to rinse the chickpeas well.
1 clove garlic
⅛ ounce parsley
1 packet organic tamari
1 lemon, divided
6 ounces cauliflower
6 ounces broccolini
6 ounces cubed butternut squash
1 can chickpeas
1 teaspoon sumac
1 cup brown rice
1 tablespoon tahini paste
1 tablespoon Chobani nonfat Greek yogurt
2 tablespoons + 1 teaspoon olive oil
1 tablespoon water
8″ medium pot
1. Prepare Ingredients
Preheat oven to 425 degrees. Bring a medium pot of water to a boil over high heat. Mince garlic (see Recipe Tip). Halve lemon. Halve squash cubes. Rinse remaining produce. Break cauliflower into 1-inch florets. Finely chop parsley leaves, discarding stems. Cut broccolini into 2-inch pieces. Drain chickpeas and rinse.
2. Roast Chickpeas and Vegetables
On ½ of a baking sheet, toss chickpeas with sumac, 1 tablespoon olive oil, and ¼ teaspoon kosher salt. On other ½, toss cauliflower, broccolini, and squash with 1 tablespoon olive oil and ½ teaspoon kosher salt. Arrange all ingredients in a single layer, transfer to oven, and roast together until chickpeas are crisp and vegetables are tender, 15–18 minutes.
4. Make Tahini Sauce
While rice cooks, whisk together tahini paste, Chobani yogurt, soy sauce, garlic, juice of ½ lemon, and 1 tablespoon warm water. Taste and add salt and pepper as needed and set aside.