Roasted Chickpeas and Vegetables with Lemon Tahini
Ingredients
- 1 can chickpeas (14 ounces), drained and rinsed
- 1 large sweet potato, cut into 1-inch pieces
- 1 large head of broccoli, cut into bite-size florets
- Drizzle of olive oil or balsamic vinegar
- Dash of garlic powder
- Dash of herbs
- Dash of paprika
- Salt and freshly ground black pepper to taste
- 1 large avocado, sliced
Lemon tahini dressing
- 2/3 cup tahini
- Juice of 2 medium lemons
- Zest of one medium lemon
- 2 tablespoons maple syrup
- 2 cloves garlic
- 1/3 cup water, plus more as needed
- Salt to taste
Preparation
Preheat the oven to 450°F.
Line two large, rimmed baking sheets with parchment paper or use non-stick sheets.
Rub the chickpeas between a kitchen towel to remove skins and transfer to a bowl with sweet potato and broccoli.
Drizzle with olive oil to coat and add garlic powder, dried herbs, paprika, salt, and black pepper to taste.
Spread the mixture on the baking sheets in a single layer.
Roast for 15 minutes, then toss and roast for another 10 minutes or until chickpeas are crispy and sweet potato is fork tender.
Meanwhile, whisk together tahini, lemon juice, lemon zest, and maple syrup in a bowl.
Grate garlic into the dressing, add water to reach desired consistency, and season with salt.
Serve the roasted chickpeas and vegetables with avocado slices and drizzle with dressing to taste.
Notes
Serves 4.
Refrigerate any remaining dressing in an airtight container for up to three days.
