This Roasted Pumpkin and Chickpeas with Tahini Yogurt is like a big hug on a plate. It’s super easy to make, tastes incredible, and looks like it took way more effort than it actually did. The creamy tahini yogurt, the sweet roasted pumpkin, and the spiced, crispy chickpeas? Absolute perfection.
This recipe is a go-to whether you need an easy dinner, a stunning side for guests, or even meal prep inspiration. It’s all about keeping it simple and letting the ingredients shine. Plus, you can mix it up based on what you’ve got in your kitchen. Let’s dive in!
What Ingredients You’ll Need + Substitutions
- Pumpkin: Sweet, roasted pumpkin is the heart of this dish. Can’t find any? Try carrots or sweet potatoes.
- Chickpeas: We’re talking canned chickpeas for ease, but if you’ve got cooked dried ones, go for it.
- Spices: Paprika, sumac, and dried rosemary or parsley bring all the flavor. No sumac? Try paprika, or different dried herbs!
- Olive Oil: Keeps everything golden and delicious.
- Greek-Style Vegan Yogurt: The base for that dreamy tahini yogurt. Use non greek yogurt if you can’t find it.
- Tahini: Adds that nutty creaminess. No tahini? Almond butter can work (but the flavor will be a bit different).
- Lemon Juice: Brightens everything up. Lime juice can work too.
- Toasted Pine Nuts: Adds crunch and richness. Don’t have any? Sunflower seeds, pumpkin seeds, or slivered almonds will do the job.
- Fresh Parsley: For that pop of green. Cilantro or dill are great alternatives.
Instructions Step by Step With Pictures
Roast the Pumpkin:
- Preheat your oven to 200°C (400°F).
- Peel and chop the pumpkin into bite-sized chunks, then spread them out on a baking tray.
- Drizzle with olive oil, sprinkle with salt, sumac, and dried rosemary or parsley, and toss to coat.
- Roast for 30-35 minutes until they’re golden and tender.
Chickpea Time:
- Drain and rinse your chickpeas, then pat them dry (this helps them crisp up).
- Toss them on another baking tray with olive oil, paprika, and a pinch of salt.
- Roast alongside the pumpkin for 20-25 minutes, stirring halfway through, until they’re crispy and golden. Swap the pumpkin and chickpea tray a few times so they cook evenly.
Make the Tahini Yogurt:
- In a small bowl, mix the vegan greek yogurt, tahini, lemon juice, and a pinch of salt. Whisk until smooth and creamy. Taste and adjust the seasoning if needed.
Toast the Pine Nuts:
- Heat a small dry pan over medium heat. Add the pine nuts and toast, stirring often, until golden brown and fragrant. Keep an eye on them—they burn fast!
Put It All Together:
- Grab a big serving plate and spread the yogurt on it.
- Add the roasted pumpkin and chickpeas on it.
- Sprinkle over the toasted pine nuts and fresh parsley.
- Finish with a little drizzle of olive oil for good measure.
Storage Instructions
It’s best to store the vegetables separate from the yogurt as reheating the yogurt will make it dried and change the texture. Store in an airtight container and store them in the fridge for up to 3 days.
Variations
- Add Grains: Serve this over quinoa, farro, or couscous for a heartier meal.
- Switch the Herbs: Try mint, dill, or cilantro instead of parsley for a fresh twist.
Why You’ll Love This Recipe
- So Easy: Minimal prep and super straightforward.
- Flexible: Works as a side, main, or even a meal prep.
- Healthy and Satisfying: Packed with fiber, protein, and healthy fats.
- Looks Amazing: It’s a total showstopper on the table.
Seriously, this Roasted Pumpkin and Chickpeas with Tahini Yogurt is a winner every time. Give it a try, and don’t forget to enjoy every delicious bite!
DID YOU MAKE THIS RECIPE?
Please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Roasted Pumpkin And Chickpeas With Tahini Yogurt
Ingredients
- 800 g pumpkin
- A pinch of salt and pepper
- A pinch of sumac
- A pinch of dry rosemary or parsley
- Olive oil
- 1 can of chickpeas
- 1 tsp paprika
- Olive oil
- salt and pepper
- Tahini yogurt
- 4 heaped tbsp vegan greek style yogurt
- 2 tbsp tahini
- Juice of half a lemon
- A pinch of salt
- Garnish
- 1/3 cup Toasted pine nuts
- Fresh parsley
- Olive oil
Instructions
- Preheat your oven to 200°C (400°F).
- Peel and chop the pumpkin into bite-sized chunks, then spread them out on a baking tray.
- Drizzle with olive oil, sprinkle with salt, sumac, and dried rosemary or parsley, and toss to coat.
- Roast for 30-35 minutes until they’re golden and tender.
- Drain and rinse your chickpeas, then pat them dry (this helps them crisp up).
- Toss them on another baking tray with olive oil, paprika, and a pinch of salt.
- Roast alongside the pumpkin for 20-25 minutes, stirring halfway through, until they’re crispy and golden. Swap the pumpkin and chickpea tray a few times so they cook evenly.
- In a small bowl, mix the vegan greek yogurt, tahini, lemon juice, and a pinch of salt. Whisk until smooth and creamy. Taste and adjust the seasoning if needed.
- Heat a small dry pan over medium heat. Add the pine nuts and toast, stirring often, until golden brown and fragrant. Keep an eye on them—they burn fast!
- Put It All Together:
- Grab a big serving plate and spread the yogurt on it.
- Add the roasted pumpkin and chickpeas on it.
- Sprinkle over the toasted pine nuts and fresh parsley.
- Finish with a little drizzle of olive oil for good measure.
