Roasted Vegetables with Chickpeas and Tahini-Yogurt Sauce

Ingredients:

For chickpeas and vegetables:

1 can of chickpeas, washed and drained
1 medium zucchini, cut into pieces
1 large red onion, cut into thin strips
1 large red pepper, cut into thin strips

For the sesame sauce:

¼ cup soy sauce
2 cloves of garlic, minced or grated
2 spoons of honey
2 tablespoons of toasted sesame oil
1 tablespoon olive oil or avocado oil
2 tablespoons of rice vinegar
1 tablespoon grated fresh ginger
½ teaspoon red pepper flakes

For the tahini-yogurt sauce:

1 cup Greek yogurt
2 tablespoons tahini (sesame paste)
1 tablespoon of freshly squeezed lemon juice
1 clove of garlic, grated
Kosher salt, to taste

Garnish: 

½ cup fresh chopped herbs (cilantro, basil, mint)
1 tablespoon of toasted sesame seeds
Warm toasted pita bread

Directions:

1. Heat the oven to 220 degrees. Grease the baking dish with oil; add chickpeas and vegetables. Set aside.
2. Prepare the sesame sauce: mix the soy sauce, garlic, honey, toasted sesame oil, olive oil, rice vinegar, ginger and red pepper flakes in a bowl.
3. Pour the sauce over the vegetables and chickpeas and mix. Bake in the oven for 35-45 minutes (stirring the vegetables every 15 minutes) until the zucchini and peppers are completely tender.
4. Prepare the tahini-yogurt sauce: pour yogurt, tahini (sesame paste), lemon juice and grated garlic into a bowl. Mix well. Add salt (to taste) and mix again. Store the sauce in the refrigerator until ready to use (this sauce can be prepared 1-2 days in advance).
5. We recommend serving the fried vegetables in this way: spread the tahini-yogurt sauce on a large plate, then add all the vegetables and chickpeas (including all the cooking liquid in the baking dish). Sprinkle fresh herbs and toasted sesame seeds on top. Serve with warm toast. Delicious!

Yield: 4 servings
Recipe: ambitiouskitchen.com