Beach Vegetarian Dinner Recipe: Easy & Delicious Ideas

Updated On: October 5, 2025

There’s something magical about the sun setting over the ocean, the gentle sound of waves, and a delicious meal enjoyed right on the sand. Beach dinners, especially when they’re vegetarian, capture the essence of summer—fresh, vibrant, and packed with flavor.

Today, I’m sharing my absolute favorite Beach Vegetarian Dinner Recipe: Grilled Veggie & Chickpea Salad Wraps with Lemon-Tahini Dressing. This meal is designed for ease, portability, and maximum flavor, making it perfect for your next seaside adventure.

Whether you’re planning a sunset picnic, a family cookout, or a casual meal on the boardwalk, this recipe promises to bring everyone together. Plus, it’s nourishing, quick to prepare, and customizable for all tastes.

If you love laid-back evenings and crave a healthy dinner with a beachy twist, keep reading for my step-by-step guide to a meal you’ll crave all summer long.

Why You’ll Love This Recipe

  • Portable & Picnic-Friendly: These wraps are easy to assemble and pack, making them ideal for eating on the sand or at a picnic table.
  • Fresh & Flavorful: Grilled vegetables, protein-rich chickpeas, and a tangy lemon-tahini dressing make every bite bright and satisfying.
  • Customizable: Swap in your favorite veggies or add extras like feta, olives, or avocado to suit your preferences.
  • Hearty & Healthy: Packed with plant-based protein, fiber, and healthy fats, these wraps will keep you energized for a post-dinner stroll along the beach.
  • Minimal Cleanup: Everything can be prepped ahead and assembled on-site, leaving you more time to enjoy the sunset.

Ingredients

Ingredient Amount
Chickpeas (canned) 1 (15-ounce) can, drained & rinsed
Red bell pepper 1, sliced into strips
Zucchini 1 medium, sliced into rounds
Red onion 1 small, sliced into thick rings
Cherry tomatoes 1 cup, halved
Olive oil 3 tablespoons
Smoked paprika 1 teaspoon
Garlic powder 1/2 teaspoon
Kosher salt 1 teaspoon, divided
Black pepper 1/2 teaspoon
Whole wheat wraps or flatbreads 4 large
Fresh spinach or arugula 2 cups
Feta cheese (optional) 1/2 cup, crumbled
Avocado (optional) 1, sliced
Lemon juice (for dressing) 2 tablespoons
Tahini 2 tablespoons
Maple syrup or honey 1 teaspoon
Water 1-2 tablespoons, as needed

Equipment

  • Portable grill (charcoal, gas, or electric) or grill pan/skillet
  • Large mixing bowl
  • Small bowl (for dressing)
  • Chef’s knife & cutting board
  • Tongs or spatula
  • Measuring spoons & cups
  • Aluminum foil (for easy beach cleanup)
  • Travel containers (for packing ingredients)
  • Serving plates or eco-friendly picnicware

Instructions

  1. Prep the Vegetables:

    Slice the red bell pepper into strips, zucchini into rounds, and red onion into thick rings. Halve the cherry tomatoes.

    Place all veggies in a large bowl.

  2. Season the Veggies:

    Add 2 tablespoons olive oil, smoked paprika, garlic powder, 1/2 teaspoon salt, and black pepper to the veggies. Toss until everything is well coated.

  3. Grill the Vegetables:

    Preheat your grill or grill pan to medium-high. Grill the veggies for 3–5 minutes per side, until they have nice char marks and are just tender.

    Remove and set aside.

  4. Prepare the Chickpeas:

    In a separate bowl, toss the drained chickpeas with the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of smoked paprika. You can grill them in a grill basket or sauté them in a skillet for 2–3 minutes, just until warmed and slightly crisped.

  5. Make the Lemon-Tahini Dressing:

    In a small bowl, whisk together tahini, lemon juice, maple syrup or honey, and 1 tablespoon water. If the dressing is too thick, add a bit more water until it’s creamy but pourable.

    Taste and adjust seasoning if needed.

  6. Assemble the Wraps:

    Lay out each wrap and layer with fresh spinach or arugula, a generous scoop of grilled veggies, chickpeas, cherry tomatoes, feta cheese (if using), and avocado slices. Drizzle with lemon-tahini dressing.

  7. Wrap & Serve:

    Roll up each wrap tightly, tucking in the sides to seal. Wrap in parchment or foil for easy transport.

    Serve immediately, or pack for your beach outing.

Tips & Variations

  • Make-Ahead Friendly: Grill the veggies and chickpeas at home, then assemble wraps at the beach for ultimate freshness.
  • Dressing Swaps: Try hummus, tzatziki, or your favorite vinaigrette instead of lemon-tahini for a new flavor profile.
  • Go Gluten-Free: Use gluten-free wraps or large lettuce leaves for a lighter, carb-free version.
  • Boost the Protein: Add grilled halloumi or extra chickpeas for a heartier meal.
  • Kid-Friendly: Serve deconstructed wraps as a “build-your-own” dinner, letting little ones choose their toppings.

“Beach dinners are all about flexibility—don’t be afraid to swap in whatever veggies are freshest or most loved by your crew!”

Nutrition Facts

Nutrient Per Wrap (without feta or avocado)
Calories 310
Protein 10g
Fat 10g
Carbohydrates 44g
Fiber 8g
Sugar 7g
Sodium 540mg

Nutrition will vary if you add feta, avocado, or use gluten-free wraps.

Serving Suggestions

Conclusion

Dining at the beach is one of life’s simple pleasures, and with this Beach Vegetarian Dinner Recipe, you don’t have to sacrifice flavor or nutrition for convenience. These Grilled Veggie & Chickpea Salad Wraps are as satisfying as they are portable, featuring wholesome ingredients that celebrate summer’s bounty.

Whether you’re watching the sun dip below the horizon, gathering with loved ones for a seaside picnic, or just craving something fresh and light, this recipe is sure to become your new go-to. Don’t forget to experiment with your favorite veggies and toppings—let the ocean breeze inspire your creativity!

Enjoy every bite, and make your next beach evening truly unforgettable.

Looking for more delicious, vegetarian-friendly recipes? Check out our Kosher Vegetarian Recipes collection, or try these crowd-pleasers: Go Macro Bar Recipe for a protein-packed beach snack, and the refreshing Goat Milk Ice Cream Recipe (No Eggs) as a cooling treat after a day in the sun.

Happy beach dining!

📖 Recipe Card: Grilled Veggie & Chickpea Beach Bowls

Description: A vibrant, protein-packed vegetarian dinner perfect for a beachside meal. Enjoy smoky grilled veggies, chickpeas, and a zesty lemon-tahini drizzle.

Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M

Servings: 4 servings

Ingredients

  • 1 large zucchini, sliced into rounds
  • 1 red bell pepper, cut into strips
  • 1 small red onion, sliced thick
  • 1 cup cherry tomatoes, halved
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Salt and black pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 1 clove garlic, minced

Instructions

  1. Preheat grill or grill pan to medium-high heat.
  2. Toss zucchini, bell pepper, onion, and tomatoes with 1 tablespoon olive oil, paprika, salt, and pepper.
  3. Grill vegetables for 8-10 minutes, turning occasionally, until tender and slightly charred.
  4. In a bowl, toss chickpeas with remaining olive oil and a pinch of salt.
  5. Add chickpeas to the grill in a grill basket or foil tray; grill for 5 minutes.
  6. Whisk together tahini, lemon juice, garlic, and 2 tablespoons water to make a drizzle.
  7. Divide grilled veggies and chickpeas among four bowls.
  8. Top with parsley and drizzle with the tahini sauce.

Nutrition: Calories: 340 kcal | Protein: 10 g | Fat: 16 g | Carbs: 40 g

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Photo of author

Marta K

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