Name: Sesame Roasted Vegetables and Chickpeas with Garlic Tahini Yogurt Sauce
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
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

Description

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

Cook Mode Prevent your screen from going dark

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.
Store components separately for meal prep.
Use tamari for gluten-free version.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course, Side Dish
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 370
Sugar: 10g
Sodium: 690mg
Fat: 21g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 7g
Protein: 13g
Cholesterol: 5mg