Sesame Roasted Vegetables and Chickpeas with Garlic Tahini Yogurt Sauce
Beautiful sesame roasted vegetables with a protein boost from chickpeas all over a creamy garlic tahini yogurt sauce. This flavorful veggie dish is sweet, savory, spicy, and the perfect vegetarian main or side dish with your favorite proteins! Top the platter with your favorite fresh herbs and enjoy your new favorite way to eat vegetables.
Servings 4 servings
Calories 379cal
Ingredients
- Chickpeas and Veggies:
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 medium zucchini, cut in half lengthwise and then cut diagonally into 1 inch chunks
- 1 large red onion, cut into 1/2 inch thick strips
- 1 large red bell pepper, cut into 1 inch thick strips
- For the sauce:
- ¼ cup low-sodium soy sauce
- 2 garlic cloves, minced or grated
- 2 tablespoons honey
- 2 tablespoons toasted sesame oil
- 1 tablespoon extra virgin olive oil or avocado oil
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- ½ teaspoon red pepper flakes
- Tahini Garlic Yogurt Sauce:
- 1 cup whole-milk or 2% plain greek yogurt
- 2 tablespoons tahini
- 1 tablespoon fresh squeeze lime or lemon juice
- 1 garlic clove, grated
- Kosher salt, to taste
- Garnish and serving:
- ½ cup fresh torn leafy herbs (mix of cilantro, basil and mint)
- 1 tablespoon toasted sesame seeds
- Warm toasted pita, 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 recipe is also delicious with my sesame chicken served on the side, but would be fabulous with salmon or steak, too!
Nutrition
Serving: 1serving (based on 4) | Calories: 379cal | Carbohydrates: 36.3g | Protein: 15.3g | Fat: 20.8g | Saturated Fat: 3.9g | Fiber: 7.5g | Sugar: 15.8g