Veggie and Chickpea Rice Bowl

Preheat oven to 425°F.

Slice carrots and peppers.

Toss chickpeas and veggies with oil and salt.

Roast 20 minutes until tender.

Cook rice until fluffy.

Whisk tahini, lemon juice, and water.

Divide rice into bowls.

Top with roasted veggies and chickpeas.

Add cucumber and drizzle sauce.

Serve warm or room temp.