Tahini Garlic Roasted Chickpeas — Irresistible Pantry-Ready Weeknight Dinner

A crispy, garlicky chickpea roast finished with a silky tahini drizzle that comes together in under 40 minutes.

Prep Time	Cook Time	Total Time	Servings
15 min	25 min	40 min	4

Intro

This dish is built for the busy weeknights: pantry-friendly, budget-friendly, and deeply satisfying. Crispy chickpeas get a glossy tahini-garlic glaze that clings to every surface, while lemon brightness keeps things fresh. It’s equally good on its own or tucked into bowls with grains and greens.

The Best Core Ingredient for This Recipe

• Canned Chickpeas (Drained and Rinsed)

  Pros: Quick to use, consistently tender, and forgiving if you’re short on time. Cons: Slightly higher sodium unless you rinse well.

• Dried Chickpeas (Soaked and Cooked)

  Pros: Budget-friendly and often creamier when perfectly cooked. Cons: Requires planning and extra simmer time.

• Texture Preference: Whole Chickpeas vs. Slightly Mashed

  Whole chickpeas hold their shape and roast into crisp edges. Slightly mashed yields more surface area for the sauce to cling to and velvety bites.

Other Ingredients (and Helpful Swaps)

• Tomatoes: Not required, but a handful of roasted cherry tomatoes can brighten the dish. Swap: sun-dried tomatoes for a concentrated sweetness.
• Onion: Fine as a base if you like, but not essential. Swap: red onion or shallot for a milder bite.
• Garlic: Core aromatics here; use fresh for best aroma. Swap: 1 teaspoon garlic powder (increase by 1/4 teaspoon for strength) if you’re out of fresh garlic.
• Red Pepper: Adds warmth and a gentle kick; swap with smoked paprika for depth or chili flakes for heat.
• Pasta: Not required, but this roast pairs beautifully with pasta, quinoa, or a leafy greens bowl. Swap: cook and toss with your favorite grain.
• Herbs: Fresh parsley or cilantro brighten the finish. Swap: dill or chives for a different herbal note.

Ingredients

Sauce

• Tahini: 3 tablespoons (45 ml)
• Lemon juice: 2 tablespoons (30 ml)
• Garlic: 3 cloves, minced
• Water: 1–3 tablespoons (15–45 ml), to reach drizzling consistency
• Kosher salt: 1/4 teaspoon (1.5 g)

Chickpeas & Spices

• Chickpeas: 2 x 15-ounce (425 g) cans, drained and rinsed (about 850 g total)
• Olive oil: 2 tablespoons (30 ml)
• Paprika: 1 teaspoon (2 g)
• Ground cumin: 1/2 teaspoon (1 g)
• Kosher salt: 3/4 teaspoon (4.5 g)
• Black pepper: 1/4 teaspoon (1 g)
• Optional: pinch chili flakes for heat

Finish

• Fresh parsley or cilantro, chopped: 2 tablespoons (8 g)
• Sesame seeds: 1 teaspoon (6 g)
• Lemon zest: 1 teaspoon (optional)

Directions

1. Prep and preheat (5 min) — Preheat the oven to 425°F (220°C). Line a baking sheet with parchment. Drain and rinse the chickpeas; pat very dry with a towel.
2. Season the chickpeas (2–3 min) — In a bowl, toss chickpeas with olive oil, paprika, cumin, kosher salt, and pepper until evenly coated. Spread in a single layer on the sheet for even roasting.
3. Roast the chickpeas (20–25 min) — Bake until the edges are crisp and lightly blistered, turning once halfway, until they look glossy and toasted.
4. Make the tahini-garlic sauce (2–3 min) — In a small bowl, whisk tahini, lemon juice, minced garlic, and 1 tablespoon water. Add more water 1 teaspoon at a time until the drizzle is pourable; season with 1/4 teaspoon kosher salt, then taste.
5. Toss and finish (3–5 min) — Remove the chickpeas from the oven. Drizzle with half the tahini sauce and toss to coat. Return to the oven for 2–3 minutes to set the glaze, then transfer to a serving bowl.
6. Garnish and serve (1–2 min) — Drizzle with the remaining sauce, scatter chopped parsley and sesame seeds, and zest a touch of lemon over the top. Serve warm.

How to Store Leftovers

• Refrigerate in an airtight container for up to 3 days.
• Reheat in a 350°F (175°C) oven for 8–10 minutes, or in a skillet over medium heat until warmed through and edges look glossy again.
• Do not leave at room temperature for more than 2 hours.
• Sauce can be frozen separately for longer storage.

What to Serve With Tahini Garlic Roasted Chickpeas

• Warm flatbread or pita: a quick scoop-and-mopper that’s perfect for dipping.
• Grain bowl base: toss with quinoa or farro for a hearty meal.
• Light salad: a simple cucumber, kale, or arugula salad to balance the rich chickpeas.

Variations & Tips

• Spicier: Add 1/4–1/2 teaspoon chili flakes to the chickpeas with the oil.
• Creamier: Increase tahini to 4 tablespoons and loosen with a touch more lemon juice.
• Gluten-free: All components are naturally gluten-free; just check any spice blends for hidden gluten.
• Can swap: Use white beans or chickpeas with a different spice profile for variety.
• Fresh herb boost: Garnish with extra chopped parsley and a light squeeze of lemon right before serving.

Enjoy Your Tahini Garlic Roasted Chickpeas

May you savor that first bite—the crisp edges, the creamy tahini kiss, and the bright, fresh finish. Enjoy your Tahini Garlic Roasted Chickpeas as a comforting, pantry-friendly weeknight staple.