Garlic Herb Sheet Pan Dinner
Ingredients
- 1 (15 oz) can chickpeas
- 1/2 cup cherry tomatoes
- 1/2 red onion
- 1 red bell pepper
- 1 medium zucchini
- 5-6 lemon slices
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 4-5 cloves garlic
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1-2 tsp nutritional yeast (optional)
- 1 handful parsley
- 1 handful cilantro
Dressing
- 2 tbsp tahini
- Juice of half a lemon
- 1/2 tsp garlic powder
- 1 tbsp leftover herbs
- 1-2 tbsp water
- Salt and pepper to taste
Preparation
Preheat oven to 425F and line a baking sheet with parchment paper.
Dry the chickpeas with a kitchen cloth to remove excess moisture.
Add the chopped vegetables and chickpeas to the sheet pan.
In a small bowl, combine the olive oil, apple cider vinegar, garlic, basil, thyme, oregano, salt, and nutritional yeast.
Reserve a tablespoon of the fresh herbs and add the rest to the olive oil mixture.
Mix everything well and add to the vegetables.
Coat the chickpeas and vegetables well with the marinade using your hands and top with lemon slices.
Bake in the oven for 20-23 minutes.
While baking, make the dressing by combining tahini, lemon juice, garlic powder, remaining herbs, water, salt, and pepper, and whisk well.
If the dressing is too thick, add more water to thin it out.
Assemble by pairing the baked vegetables with grains and topping with the dressing.
