Recipe video · 0:36
How to Make Turmeric Roasted Vegetables & Chickpea Tray
This vibrant tray bake combines protein-rich chickpeas with a variety of colorful vegetables for a balanced meal. It is a wholesome, plant-forward choice that supports your daily nutritional needs through a diverse array of vegetables and pulses.
Full recipe with ingredientsIn this video
What's in the video
55 min · serves 4 · Easy · Vegan
- Prepare the Vegetables. In a large bowl, toss the chopped cauliflower, capsicum, zucchini, and onion with 2 tbsp of vegetable oil, 1 tsp turmeric, and 1/2 tsp salt until evenly coated.
- Roast the Tray. Spread the seasoned vegetables and 2 cups of boiled chickpeas on a large baking sheet.
- Make the Dip. While the tray roasts, whisk together 1/2 cup tahini, 2 tbsp lemon juice, 1/4 cup water, and 1/2 tsp salt in a small bowl until smooth and creamy.
- Assemble and Serve. Remove the baking sheet from the oven once the vegetables are fork-tender and the chickpeas are golden-brown.
Per serving: 480 kcal, 17 g protein, 43 g carbs, 30 g fat, calculated from measured ingredient weights.
Tip: Ensure your chickpeas are thoroughly drained and patted dry after boiling to help them get crispy in the oven.
