Roasted Broccoli and Brussel Sprouts with Chickpeas and Tahini


Looking for a delicious hump day dinner, without much fuss? Or something new for your recipe files for the next meatless Monday? This plant-based, nutrient dense and FLAVORFUL dish may be just that!


On a foiled baking tray, spread out 2 heads of cut broccoli florets and 3-4 cups of halved or quartered brussel sprouts.


Toss the vegetables in:

A generous drizzle of olive oil

A large pinch of kosher salt

1/2 cup parsley

1/2 cup dill

1/8 cup chives

1 cup scallions


Bake at 400 degrees for 20 minutes, toss, and bake for another 10. At that point, spray with baking spray and another pinch of kosher salt. Mix in half a can of mix organic chickpeas and bake another 5 minutes or so.


While that bakes, mix together:

2 TBSP tahini

1.5 TBSP apple cider vinegar

Squeeze of lemon juice

Dash of sea salt

1/2 clove minced garlic

1/2-3/4 of water adding 1/4 cup at a time and whisk to your desired consistency (I like it thin so it maintains it flavor but pours like a dressing)


Remove the vegetables and chickpeas from the oven and pour into a large bowl. Pour a little more than half the dressing over the top, and mix in, reserving the rest in case you’d like more. Serve with some fresh cut lemon and you’ve got a beautiful complete meal.

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