A substantial salad combing the caramelised flavours of roasted vegetables mixed with sweetcorn, peas and spinach with quinoa and chickpeas, all dressed in a creamy tahini dressing.

Roasted Veggies with Corn, Peas & Chickpeas - Tahini Dressing

The Balanced Kitchen
Prep Time 15 mins
Cook Time 35 mins
Course Main Course
Cuisine English, Mediterranean
Servings 2 servings


Roasting veggies

  • 2 medium sweet potatoes peeled roughly chopped
  • 1 large courgette washed chopped
  • 2 red onions peeled quartered
  • 1 large red bell pepper washed chopped

Rest of ingredients

  • 1 cup pre-cooked quinoa
  • 1 cup pre-cooked chickpeas
  • 2 cups fresh spinach
  • 1 lemon or lime juice to serve optional
  • 1/2 cup frozen peas
  • 1/2 cup frozen sweetcorn


  • 1 heaped spoonful tahini
  • 1 juice of lemon
  • 1 TSBP pure Maple syrup
  • 1 dash water for a thinner consistency and ease of mixing


  • Begin by preparing all of the roasting vegetables and pre-heating the oven to 180 degrees Place the prepared vegetables on a roasting tray (use 2 if needed), drizzle a small amount of oil on the veggies and roast in the oven for about 35mins until starting to caramelise.
  • Prepare the dressing by mixing all of the dressing ingredients with a whisk in a small bowl.
  • Place the frozen peas and sweetcorn into a bowl and cover with freshly boiled water and leave to stand for about 7 minutes to defrost, then drain.
  • Once the vegetables have cooked, remove the tray from the oven and leave to cool for a few minutes. Add the cooked quinoa, chickpeas, spinach and drained peas and sweetcorn to the roasted vegetables, combine together before placing on a large serving bowl. Serve with the dressing drizzled over.
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