Roasted Vegetable and Chickpea Salad with Creamy Tahini Dressing

Thermomix recipe: Roasted Vegetable and Chickpea Salad with Creamy Tahini Dressing. Ready in 50 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 1 red bell pepper, deseeded and cut into 2 cm pieces
• 1 yellow bell pepper, deseeded and cut into 2 cm pieces
• 1 zucchini, cut into 1.5 cm thick half-moons
• 1 red onion, cut into wedges
• 200 g cherry tomatoes, halved
• 2 tbsp olive oil (for roasting)
• 1 tsp dried oregano
• ½ tsp salt (for roasting)
• ¼ tsp black pepper (for roasting)
• 1 can (400g) chickpeas, drained and rinsed
• 1 tbsp olive oil (for chickpeas)
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp salt (for chickpeas)
• 1 clove garlic
• 60 g tahini
• 40 g fresh lemon juice
• 60 g cold water
• 1 tbsp olive oil (for dressing)
• ½ tsp salt (for dressing)
• Fresh parsley, chopped (for garnish)
• Pomegranate seeds (optional, for garnish)

Instructions

1. Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
2. **Prepare Roasted Vegetables (Oven Step)**: In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, red onion, cherry tomatoes, 2 tbsp olive oil, dried oregano, ½ tsp salt, and ¼ tsp black pepper. Toss well to coat all the vegetables.
3. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until they are tender and slightly caramelized, stirring them halfway through the cooking time. Set the roasted vegetables aside to cool slightly.
4. **Prepare Spiced Chickpeas**: Place 1 tbsp olive oil in the Thermomix bowl. Add the drained and rinsed chickpeas, ground cumin, smoked paprika, and ¼ tsp salt. Sauté 5 min / 120°C / Speed 1 / Reverse. Transfer the spiced chickpeas to a separate bowl and set aside.
5. **Prepare Creamy Tahini Dressing**: Without cleaning the bowl, add the garlic clove. Chop 3 sec / Speed 5. Scrape down the sides of the bowl with the spatula.
6. Add the tahini, fresh lemon juice, cold water, 1 tbsp olive oil, and ½ tsp salt to the bowl. Mix 20 sec / Speed 4, or until the dressing is smooth and creamy. Scrape down the sides and mix again if needed to ensure a uniform consistency.
7. **Assemble Salad**: In a large serving bowl, combine the roasted vegetables and the spiced chickpeas. Pour the creamy tahini dressing over the salad and gently toss to coat all ingredients evenly.
8. **Garnish and Serve**: Garnish the salad with fresh chopped parsley and, if desired, a sprinkle of pomegranate seeds. Serve warm or at room temperature.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.