Chickpea & Roasted Vegetable Power Bowl with Creamy Tahini

Name: Chickpea & Roasted Vegetable Power Bowl with Creamy Tahini
Prep time: 15 min
Cook time: 25 min
Yield: 2 servings
Cuisine: Middle Eastern
Ingredients: 200g canned chickpeas, drained and rinsed; 150g courgette, diced; 100g red pepper, diced; 50g carrot, thinly sliced; 1 small red onion, wedges; 1 tbsp extra-virgin olive oil; 1 tsp smoked paprika; ½ tsp ground cumin; ½ tsp sea salt; ¼ tsp freshly ground black pepper; 2 tbsp tahini; 1 tbsp freshly squeezed lemon juice; 2 tbsp cold water (to loosen tahini); 1 tbsp chopped fresh parsley; 1 tsp hemp seeds (optional)

A high-protein, low-calorie lunch that fuels GLP-1 support

Chickpea & Roasted Vegetable Power Bowl with Creamy Tahini

GLP-1 Support Weight Loss Diabetes Nutrition

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A high-protein chickpea and roasted vegetable power bowl with creamy tahini dressing – GLP-1 friendly, satisfying, and naturally low in calories per serving.

Prep15 min

Cook25 min

Serves2 servings

Nutrition per serving

363kcal

13gProtein

11gFibre

40gCarbs

19gFat

Nutritionist’s Note

I love this bowl because the combination of chickpeas and hemp seeds gives a complete amino-acid profile while keeping calories modest. The fibre from the veg and legumes helps blunt post-prandial glucose spikes, which is ideal for GLP-1-targeted clients. I recommend it on busy weekdays when a quick, satiating meal is needed without compromising nutrient density.

Ingredients

200g canned chickpeas, drained and rinsed
150g courgette, diced
100g red pepper, diced
50g carrot, thinly sliced
1 small red onion, wedges
1 tbsp extra-virgin olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp sea salt
¼ tsp freshly ground black pepper
2 tbsp tahini
1 tbsp freshly squeezed lemon juice
2 tbsp cold water (to loosen tahini)
1 tbsp chopped fresh parsley
1 tsp hemp seeds (optional)

Method

Pre-heat the oven to 200°C (fan 180°C) and line a baking tray with parchment paper.
Toss the courgette, red pepper, carrot and onion with olive oil, smoked paprika, cumin, salt and pepper, then spread in a single layer on the tray.
Roast the vegetables for 15-18 minutes, shaking the tray halfway through, until they are caramelised and tender.
While the veg roasts, place the drained chickpeas in a bowl, drizzle with a little olive oil, and season with a pinch of salt; set aside.
In a small bowl whisk together tahini, lemon juice and water until smooth and pourable; add a splash more water if needed.
To assemble, divide the roasted veg and chickpeas between two bowls, drizzle generously with the tahini sauce, sprinkle with parsley and hemp seeds, and serve immediately.

Tips

For extra crunch, add a handful of toasted pumpkin seeds just before serving.
If you prefer a warmer bowl, re-heat the chickpeas in the microwave for 30 seconds before assembly.
Swap the lemon juice for a splash of apple cider vinegar for a tangier flavour profile.

Storage

Cool the bowl to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat the roasted veg and chickpeas gently in a skillet or microwave; the tahini dressing is best added fresh.