Spring Greens & Chickpea Bowl With Lemony Tahini Sauce – Fresh, Bright, and Satisfying

This bowl is the kind of meal you make when you want something fresh but filling, quick but not boring. It layers crisp spring vegetables with cozy roasted chickpeas and a creamy lemony tahini sauce that ties everything together. The flavors are bright and tangy, with just enough garlic and spice to keep each bite interesting.

It’s easy to prep ahead, endlessly flexible, and friendly to different diets. If you’re craving something wholesome and colorful, this bowl checks every box.

What Makes This Recipe So Good

• Balanced flavors: The zesty tahini sauce brings lemon, garlic, and a hint of sweetness, which plays perfectly with earthy chickpeas and tender greens.
• Texture you want to keep eating: Roasted chickpeas add crunch, greens add freshness, and optional grains make it hearty.
• Quick and flexible: Use whatever spring vegetables you have—peas, asparagus, radishes, baby spinach, or herbs all work.
• Nourishing and plant-based: It’s naturally vegan, high in fiber, and full of micronutrients from the greens.
• Great for meal prep: Make components ahead and assemble when you’re ready to eat.

What You’ll Need

• Chickpeas: 1 can (15 oz), drained, rinsed, and well-dried.
• Olive oil: For roasting and finishing.
• Spices for chickpeas: 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp sea salt, black pepper to taste.
• Spring greens: A mix like baby spinach, arugula, or spring mix (about 4 cups).
• Asparagus: 1 bunch, trimmed and cut into 1-inch pieces.
• Snap peas or peas: 1 cup, strings removed if needed.
• Radishes: 4–6, thinly sliced.
• Fresh herbs: A handful of parsley, dill, or mint, chopped.
• Cooked grain (optional): 2 cups cooked quinoa, farro, or brown rice.
• Avocado (optional): 1, sliced.

Lemony Tahini Sauce:

• 1/3 cup tahini
• 1 large lemon, juiced (about 3 tablespoons), plus zest if you like
• 1 small garlic clove, finely grated or minced
• 1–2 tablespoons maple syrup or honey
• 2–4 tablespoons cold water, to thin
• 1/4 teaspoon sea salt, plus more to taste
• Pinch of red pepper flakes (optional)

Instructions

1. Heat the oven: Set to 425°F (220°C). Line a sheet pan with parchment for easy cleanup.
2. Roast the chickpeas: Pat the chickpeas very dry with a clean towel.

   Toss with 1 tablespoon olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer and roast for 20–25 minutes, shaking once, until crisp and golden.

3. Roast the spring veg: On a second pan, toss asparagus and snap peas with a drizzle of olive oil, salt, and pepper. Roast for 8–10 minutes until tender-crisp and bright.

   Alternatively, steam or sauté them on the stove for a few minutes to keep them snappy.

4. Make the sauce: In a small bowl, whisk tahini, lemon juice, garlic, maple syrup, salt, and red pepper flakes. Add cold water, 1 tablespoon at a time, whisking until smooth and pourable. Taste and adjust lemon and salt.
5. Prep the greens and extras: Add the spring greens to a large bowl.

   Slice radishes and chop herbs. If using grains, warm them or fluff them cold, your choice.

6. Assemble: Divide grains (if using) into bowls. Top with greens, roasted chickpeas, asparagus, snap peas, and radishes.

   Spoon the lemony tahini over the top. Finish with fresh herbs and a light drizzle of olive oil. Add avocado slices if you want extra creaminess.

7. Serve right away: Add more salt, pepper, or lemon at the table as needed.

Storage Instructions

• Chickpeas: Store roasted chickpeas in an airtight container at room temperature for up to 24 hours to retain crispness.

  For longer storage (up to 3 days), refrigerate and re-crisp in a 400°F oven for 5–8 minutes.

• Tahini sauce: Refrigerate in a jar for up to 1 week. It may thicken; thin with a splash of water or lemon juice before serving.
• Veg and greens: Keep roasted veggies and fresh greens separate in the fridge for 3–4 days. Dress just before eating.
• Meal prep: Portion grains, veg, and chickpeas into containers.

  Add sauce and herbs right before eating for best texture.

Benefits of This Recipe

• Nutrient-dense: Packed with fiber, plant protein, folate, vitamin C, and iron from chickpeas and greens.
• Sustained energy: Complex carbs from grains and healthy fats from tahini keep you full and steady.
• Anti-inflammatory ingredients: Herbs, greens, olive oil, and sesame contain beneficial phytonutrients.
• Supports many diets: Vegan and easily gluten-free if you use GF grains like quinoa or rice.
• Seasonal and affordable: Spring produce is fresh, budget-friendly, and tastes great with simple prep.

Pitfalls to Watch Out For

• Soggy chickpeas: If you don’t dry them well or crowd the pan, they won’t crisp. Use a large pan and pat them dry.
• Over-thick sauce: Tahini tightens as you whisk. Add cold water slowly until it’s silky and pourable.
• Bland flavor: Taste and season at each step—salt the veg, balance acidity in the sauce, and finish with a squeeze of lemon.
• Wilted greens: Don’t toss the greens with hot veg and sauce too far in advance.

  Assemble just before serving.

• Overcooked asparagus: Keep it tender-crisp. It should still have a little snap.

Alternatives

• Protein swaps: Try roasted tofu, grilled chicken, or hard-boiled eggs if you want different protein options.
• Veg variations: Use broccolini, green beans, zucchini, or artichoke hearts when asparagus isn’t available.
• Greens: Kale or chard works—massage with a bit of olive oil and lemon to soften.
• Grains: Farro adds chew, quinoa keeps it gluten-free, or skip grains and add extra greens for a lighter bowl.
• Sauce twist: Add a spoon of Greek yogurt to the tahini for extra creaminess, or swap tahini for almond butter and keep the lemon.
• Spice profile: Use curry powder and a pinch of turmeric on the chickpeas for a warm, golden flavor.

FAQ

Can I make this without an oven?

Yes. Pan-sauté the chickpeas in a little oil until crisp, about 8–10 minutes, then add the spices.

Sauté asparagus and peas in the same pan until just tender. Assemble as usual.

How do I keep the tahini sauce from tasting bitter?

Use fresh, good-quality tahini and balance it with enough lemon and a touch of sweetener. A pinch of salt also rounds out any bitterness.

If it still tastes harsh, whisk in another teaspoon of maple syrup or a bit more water.

Can I serve this warm?

Absolutely. Warm grains, warm roasted veg, and freshly roasted chickpeas make a cozy bowl. Add the greens last so they wilt just slightly, then drizzle with sauce.

What if my sauce seizes up and gets thick?

That’s normal with tahini.

Keep whisking in cold water a teaspoon at a time until it relaxes into a smooth, glossy sauce.

How can I add more protein?

Double the chickpeas, add roasted tofu, or sprinkle with hemp seeds. If you eat dairy, a spoon of plain Greek yogurt on top also works.

Is this good for meal prep?

Yes. Store components separately and assemble when you’re ready to eat.

The sauce and roasted veg hold well for several days, and the chickpeas re-crisp quickly in the oven or air fryer.

What wines or drinks pair well?

A crisp Sauvignon Blanc, a dry rosé, or sparkling water with lemon and mint all complement the bright, lemony flavors.

Wrapping Up

This Spring Greens & Chickpea Bowl with Lemony Tahini Sauce is simple, bright, and satisfying. It comes together quickly, uses flexible ingredients, and tastes great warm or chilled. Keep the sauce on hand, roast a batch of chickpeas, and you’ve got a week’s worth of easy, wholesome meals.

When you want color, crunch, and comfort in one bowl, this recipe delivers.