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Sesame Roasted Vegetables and Chickpeas with Garlic Tahini Yogurt Sauce
5 from 22 votes

Sesame Roasted Vegetables and Chickpeas with Garlic Tahini Yogurt Sauce

This recipe features a mix of chickpeas, zucchini, red onion, and red bell pepper roasted at high heat with a soy, honey, and toasted sesame oil sauce. It is served over a bed of garlic tahini yogurt sauce made with Greek yogurt, tahini, lime juice, and grated garlic, garnished with fresh herbs and toasted sesame seeds. The roasting softens the vegetables while the sauce adds creamy, tangy richness.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4 servings
Calories: 379 kcal
Course: Side Dish, Lunch
Cuisine: American, Vegan

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 379

% 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.