Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and patted dry
  • 2 medium (400g) zucchini, sliced into half-moons
  • 1 red bell pepper (150g), chopped into 1-inch pieces
  • 1 cup (150g) cherry tomatoes
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1/2 tsp (3g) sea salt
  • 1/4 cup (60ml) runny tahini
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 2 tbsp (30ml) warm water
  • 1 pinch (1g) salt

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the drained chickpeas, sliced zucchini, chopped red bell pepper, and cherry tomatoes directly on the baking sheet with olive oil, garlic powder, smoked paprika, and salt. Spread in a single layer to ensure maximum airflow.
  3. Roast in the oven for 20–25 minutes until the zucchini develops mahogany-colored edges, cherry tomatoes slightly collapse, and chickpeas are firm and slightly crisp.
  4. While vegetables roast, whisk together the tahini, lemon juice, maple syrup, and salt in a small bowl.
  5. Slowly add warm water one tablespoon at a time, whisking vigorously until the sauce transforms into a velvety, pourable cream.
  6. Remove the pan from the oven and drizzle the zesty tahini sauce over the roasted vegetables and chickpeas before serving.