This vibrant platter of sesame roasted vegetables and chickpeas is layered over a creamy garlic tahini yogurt sauce for a dish that feels both nourishing and indulgent. It balances sweet, savory, and gently spicy flavors, making it perfect as a vegetarian main or a colorful side for any meal.
Why You’ll Love This Recipe
This recipe transforms simple vegetables into something truly crave-worthy. The vegetables roast until tender and caramelized in a sesame-infused sauce, while chickpeas add plant-based protein and texture. The cool, tangy garlic tahini yogurt sauce brings everything together, creating contrast and depth in every bite. It is easy to prepare, great for meal prep, and flexible enough to pair with grains, flatbreads, or other proteins.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chickpeas and vegetables
1 (15 ounce) can chickpeas, rinsed and drained
1 medium zucchini, halved lengthwise and cut diagonally into 1 inch pieces
1 large red onion, sliced into 1/2 inch thick strips
1 large red bell pepper, sliced into 1 inch wide strips
Garlic tahini yogurt sauce
1 cup plain Greek yogurt, whole milk or 2%
2 tablespoons tahini
1 tablespoon fresh lime juice or lemon juice
1 garlic clove, finely grated
Kosher salt, to taste
For garnish and serving
1/2 cup fresh leafy herbs, torn, such as cilantro, basil, and mint
1 tablespoon toasted sesame seeds
Warm pita bread, for serving
Directions
Preheat the oven to 425°F (220°C). Lightly coat a 9×13-inch or similar baking dish with nonstick spray. Add the chickpeas, zucchini, red onion, and red bell pepper to the pan and spread them out evenly.
In a medium bowl, whisk together the soy sauce, garlic, honey, toasted sesame oil, olive oil, rice vinegar, ginger, and red pepper flakes until fully combined.
Pour the sesame sauce over the vegetables and chickpeas, tossing well to ensure everything is evenly coated. Place the pan in the oven and roast for 35 to 45 minutes, stirring every 15 minutes, until the vegetables are tender and lightly caramelized.
While the vegetables roast, prepare the garlic tahini yogurt sauce. In a bowl, stir together the yogurt, tahini, lime or lemon juice, and grated garlic until smooth. Season with salt to taste and refrigerate until ready to use.
To serve, spread the yogurt sauce across the bottom of a large platter. Spoon the roasted vegetables and chickpeas over the sauce, including any pan juices. Finish with fresh herbs and toasted sesame seeds, and serve warm with pita bread.
You can swap the vegetables based on what you have available. Broccoli florets, Brussels sprouts, green beans, or mushrooms all roast beautifully with the sesame sauce. For a vegan version, replace the honey with maple syrup and use a plain plant-based yogurt in the sauce. If you prefer extra heat, increase the red pepper flakes or add a drizzle of chili oil before serving.
Storage/Reheating
Store leftover roasted vegetables and chickpeas in an airtight container in the refrigerator for up to 4 days. Keep the yogurt sauce stored separately. Reheat the vegetables in a skillet or oven until warmed through, and add the sauce after reheating for the best texture and flavor.
FAQs
Can I make this recipe ahead of time?
Yes, the vegetables can be roasted up to two days in advance, and the yogurt sauce can be prepared ahead and kept refrigerated.
What can I use instead of soy sauce?
You can use tamari or coconut aminos for a similar savory flavor.
Is this recipe spicy?
It has a mild heat from red pepper flakes, but you can reduce or omit them if you prefer no spice.
Can I serve this cold?
The vegetables taste best warm, but leftovers can also be enjoyed at room temperature or slightly chilled.
What grains pair well with this dish?
Rice, quinoa, or couscous work very well as a base under the vegetables.
Can I use dried chickpeas?
Yes, just cook them fully before roasting. You will need about 1 1/2 cups cooked chickpeas.
What herbs work best for garnish?
Mint, cilantro, and basil add freshness, but parsley or dill also work nicely.
How do I keep the vegetables from getting soggy?
Make sure they are spread out in a single layer and stirred occasionally while roasting.
Can I double the recipe?
Yes, but use two baking sheets to avoid overcrowding the vegetables.
Is this dish suitable for lunch meal prep?
Absolutely. Store the components separately and assemble just before eating.
Conclusion
Sesame roasted vegetables and chickpeas with garlic tahini yogurt sauce is a simple yet impressive dish that celebrates bold flavors and wholesome ingredients. Whether served as a main, a side, or part of a larger spread, it offers a satisfying way to enjoy vegetables with minimal effort and maximum flavor.
Roasted chickpeas and colorful vegetables coated in a sesame soy glaze, served over a creamy garlic tahini yogurt sauce and garnished with herbs and sesame seeds—a vibrant vegetarian dish perfect for any occasion.
Ingredients
1 (15 oz) can chickpeas, rinsed and drained
1 medium zucchini, cut diagonally into 1-inch pieces
1 large red onion, sliced into 1/2-inch thick strips
1 large red bell pepper, sliced into 1-inch wide strips
1/4 cup low-sodium soy sauce
2 garlic cloves, minced
2 tablespoons honey
2 tablespoons toasted sesame oil
1 tablespoon extra virgin olive oil
2 tablespoons rice vinegar
1 tablespoon freshly grated ginger
1/2 teaspoon red pepper flakes
1 cup plain Greek yogurt (whole milk or 2%)
2 tablespoons tahini
1 tablespoon fresh lime or lemon juice
1 garlic clove, finely grated
Kosher salt, to taste
1/2 cup fresh herbs (cilantro, basil, mint), torn
1 tablespoon toasted sesame seeds
Warm pita bread, for serving
Instructions
Preheat oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish. Add chickpeas, zucchini, red onion, and bell pepper, spreading evenly.
In a bowl, whisk soy sauce, garlic, honey, sesame oil, olive oil, vinegar, ginger, and red pepper flakes.
Pour sesame sauce over vegetables and chickpeas, toss to coat. Roast for 35–45 minutes, stirring every 15 minutes, until tender and caramelized.
Meanwhile, make yogurt sauce: mix yogurt, tahini, citrus juice, grated garlic, and salt. Chill until ready to serve.
To serve, spread yogurt sauce on a platter. Spoon roasted vegetables and chickpeas on top, including juices. Garnish with herbs and sesame seeds. Serve with warm pita.
Notes
Swap honey for maple syrup and use plant-based yogurt to make it vegan.
Great with grains like rice or couscous for a fuller meal.
