Roasted Chickpea Balance Bowl



Roasted Chickpeas: 
3 cups (2 cans) drained or cooked chickpeas
1 tbsp oil
Savory spice blend:

  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp smoked paprika
  • 2 tsp cumin
  • pinch chili powder
  • pinch black pepper

Citrus Tahini Sauce:
1/4 cup tahini
2 tbsp orange juice
1/2 tsp orange zest
1 tsp apple cider vinegar
1/4 tsp ground coriander
big pinch sea salt
honey (optional) if you want it sweeter

Roasted vegetables:
4 cups vegetables, chopped to bite size
1-2 tbsp oil
sea salt and seasonings



1. Preheat oven to 400.

2. Drain 3 cups of pre-cooked or canned chickpeas and pat dry.

3. Toss with ~1 tbsp oil of choice, savory spice blend and sea salt.

4. Roast for 10-15 minutes before tossing and continuing to roast another 10-15 minutes until desired crispiness.

Tahini Sauce: 

1. Whisk all in a large bowl. Add water as needed to thin.

2. Taste for seasoning and add more salt as needed.

3. If you like a sweeter sauce, add a squeeze of honey and whisk in.


1. Preheat oven to 375.

2. Toss your bite-sized chopped veggies with your favorite cooking oil (I prefer avocado, coconut or olive), sea salt and seasonings to taste.

3. Spread evenly on a baking sheet and bake for 15 minutes.

4. Toss and bake another 10-20 minutes (depending on size and consistency of vegetables; sweet potatoes will take 25-35 minutes, broccoli takes 20-30) until soft through and crispy on top.