Garlic Herb Sheet Pan Roasted Chickpeas and Vegetables
Ingredients
Sheet pan
- 1 (15 oz) can chickpeas, rinsed and drained
- 1/2 cup cherry tomatoes, halved
- 1/2 red onion, chopped
- 1 red bell pepper, chopped
- 1 medium zucchini, cut into thick half moons
- 5-6 thin lemon slices
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 4-5 cloves garlic, crushed or minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp salt, plus more to taste
- 1-2 tsp nutritional yeast, optional
- 1 handful fresh parsley, chopped
- 1 handful fresh cilantro, chopped
Dressing
- 2 tbsp tahini
- Juice of 1/2 lemon
- 1/2 tsp garlic powder
- 1 tbsp fresh parsley and cilantro, chopped
- 1-2 tbsp water
- Salt and pepper to taste
Preparation
Preheat oven to 425°F and line a baking sheet with parchment paper
Dry the chickpeas with a dry 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, dried basil, dried thyme, dried oregano, salt, and nutritional yeast
Reserve one tablespoon of the fresh herbs and add the rest to the olive oil mixture
Mix everything well and then add to the vegetables
Coat the chickpeas and vegetables well with the marinade and top with lemon slices
Bake in the preheated oven for 20 to 23 minutes
While the chickpeas bake, combine tahini, lemon juice, garlic powder, one tablespoon fresh herbs, water, salt, and pepper in a bowl and whisk until smooth
If the dressing is too thick, add an additional tablespoon of water to thin it out
Assemble the bowl by pairing the baked vegetables with grains and topping with the dressing
