Easy Sheet Pan Chickpea and Vegetable Dinner
Ingredients
Chickpeas
- 1 can chickpeas, rinsed, drained and patted dry
- 1 tsp sriracha
- 1 1/2 tbsp soy sauce or tamari
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- 1/2 tsp dried basil
- 1 tbsp maple syrup
- 1 tsp olive oil (optional, but helpful for crisping)
- Thyme sprigs
Vegetables
- 1 medium zucchini, cubed into thick chunks
- 1/2 cup sliced mushrooms
- 1 medium sweet potato, diced into small chunks
- 1 tbsp soy sauce
- 2 tsp olive oil (optional, but can help prevent sticking and helps with browning)
- 1 tbsp maple syrup
- Thyme sprigs
Preparation
Preheat oven to 400°F.
In a bowl, add chickpeas along with sriracha, soy sauce, paprika, garlic powder, basil, maple syrup and oil, then mix to combine and coat, and place chickpea mix on a lined baking sheet.
Repeat the process with the vegetables by using the same bowl, add zucchini, mushrooms, sweet potato, soy sauce, olive oil and maple syrup, and toss together before placing on the sheet pan.
Ensure veggies and chickpeas are spread out enough to cook evenly without getting mushy and scatter fresh thyme sprigs on top.
Bake for 15 minutes, then move veggies and chickpeas around and bake for another 10 minutes or until veggies are all cooked through and browned.
