Sesame Roasted Vegetables and Chickpeas with Garlic Tahini Yogurt Sauce
User Reviews
5
Sesame Roasted Vegetables and Chickpeas with Garlic Tahini Yogurt Sauce
Description
The vegetables and chickpeas are coated and roasted in a flavorful marinade that combines soy sauce, minced garlic, honey, toasted sesame oil, olive oil, rice vinegar, fresh grated ginger, and red pepper flakes. This mixture ensures the vegetables become tender and slightly caramelized, developing depth and a subtle spicy kick. Stirring every 15 minutes promotes even cooking.
A creamy garlic tahini yogurt sauce complements the roasted mixture with its tang from lime juice and rich tahini. The sauce is chilled until serving to add a refreshing contrast to the warm roasted ingredients. The dish is garnished with fresh cilantro, basil, and mint, as well as toasted sesame seeds, enhancing both flavor and texture.
Served with toasted pita bread, this dish can be enjoyed as a satisfying vegetarian main or side and pairs well with various proteins. The tahini yogurt sauce can be prepared in advance and refrigerated for convenience.
This meal balances roasted, savory notes of sesame and soy with creamy, vibrant sauce and fresh herbs, providing a variety of textures and flavors in one dish.
Ingredients
- Chickpeas and Veggies:
- 1 chickpeas 15 ounce can, rinsed and drained
- 1 zucchini medium, cut in half lengthwise and then cut diagonally into 1 inch chunks
- 1 onion large red, cut into 1/2 inch thick strips
- 1 red bell pepper large, cut into 1 inch thick strips
- For the sauce:
- ¼ cup soy sauce low-sodium
- 2 garlic cloves, minced or grated
- 2 tablespoons honey
- 2 tablespoons sesame oil toasted
- 1 tablespoon extra virgin olive oil or avocado oil
- 2 tablespoons rice vinegar
- 1 tablespoon ginger grated fresh
- ½ teaspoon red pepper flakes
- Tahini Garlic Yogurt Sauce:
- 1 cup Greek yogurt plain, whole-milk or 2%
- 2 tablespoons tahini
- 1 tablespoon lime juice or lemon juice, fresh squeezed
- 1 garlic clove, grated
- kosher salt to taste
- Garnish and serving:
- ½ cup cilantro fresh torn leafy herbs mix
- ½ cup basil
- ½ cup mint
- 1 tablespoon sesame seeds toasted
- pita bread warm toasted, for serving
Instructions
- Preheat the oven to 425 degrees F. Spray a 9x13 or 7x11-inch pan with nonstick cooking spray. Add the chickpeas and vegetables to the pan and set aside.
- Make the sesame sauce: In a medium bowl, whisk together the soy sauce, garlic, honey, toasted sesame oil, olive oil, rice vinegar, ginger and red pepper flakes.
- Pour the sauce all over the veggies and chickpeas and toss until well combined and vegetables are coated. Bake in the oven for 35 to 45 minutes, stirring vegetables every 15 minutes, until zucchini and bell pepper have softened and are fork tender.
- Make the tahini yogurt sauce: In a medium bowl, add the yogurt, tahini, lime or lemon juice, and grated garlic. Stir until well-combined. Add salt to taste and stir again. Keep in the fridge until ready to use. (This sauce can be made a day or two ahead of time.)
- To serve: Spread yogurt over a large platter or plate, then add all of the vegetables and chickpeas on top, including any extra juices from the pan. Top with lots of fresh torn mint, basil and cilantro and toasted sesame seeds. Serve with warm toasted torn pita bread for scooping up all of the veggie and yogurt.
Notes
- This dish is versatile and pairs well with proteins like sesame chicken, salmon, or steak.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Serving | 1serving (based on 4) | |
| Calories | 379cal | 19% |
| Carbohydrates | 36.3g | 12% |
| Protein | 15.3g | 31% |
| Fat | 20.8g | 32% |
| Saturated Fat | 3.9g | 20% |
| Fiber | 7.5g | 30% |
| Sugar | 15.8g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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