Ingredients:

  • 2 medium zucchini, sliced into half-moons (400g)
  • 2 cups fresh corn kernels (250g)
  • 1 red bell pepper, diced (150g)
  • 2 tbsp extra virgin olive oil (30ml)
  • 1/2 tsp sea salt (3g)
  • 1/4 tsp cracked black pepper (1g)
  • 1 can chickpeas, drained and patted dry (15 oz / 425g)
  • 1 tbsp avocado oil (15ml)
  • 1 tsp smoked paprika (5g)
  • 1/2 tsp garlic powder (3g)
  • 1/3 cup runny tahini (80g)
  • 2 tbsp fresh lemon juice (30ml)
  • 2 tbsp ice-cold water (30ml)
  • 1 clove garlic, grated (5g)
  • 2 tbsp fresh parsley, finely minced (10g)
  • 1 tbsp maple syrup (15ml)
  • 4 cups baby arugula or spinach (120g)
  • 1/2 cup crumbled feta cheese (60g)
  • 1/4 cup toasted pumpkin seeds (40g)
  • 1 lemon, cut into wedges

Instructions:

  1. Preheat the oven to 425°F (218°C). On a large rimmed baking sheet, toss the zucchini, corn, and red pepper with olive oil, salt, and pepper. Spread in a single layer and roast for 15–18 minutes until the edges are mahogany-colored and slightly charred.
  2. While vegetables roast, heat avocado oil in a 12-inch skillet over medium-high heat. Add the dried chickpeas and sauté for 5–7 minutes, shaking the pan occasionally, until the skins are crisp and nutty. Stir in the smoked paprika and garlic powder.
  3. Prepare the dressing by whisking together the tahini, lemon juice, ice-cold water, grated garlic, minced parsley, and maple syrup until the sauce is emulsified and velvety.
  4. Assemble the bowls by placing a base of baby arugula or spinach in each bowl. Top with the roasted vegetables and seared chickpeas. Garnish with crumbled feta cheese and toasted pumpkin seeds.
  5. Drizzle the herbed tahini dressing over each bowl and serve with lemon wedges on the side.