Vegan Garlic Herb Sheet Pan Dinner
Ingredients
- 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 finely minced
- 1 tsp dry basil
- 1 tsp dry oregano
- 1/2 tsp dry thyme
- 1/4 tsp salt plus more to taste
- 1-2 tsp nutritional yeast, optional
- 1 handful of parsley, stems removed and finely chopped
- 1 handful of cilantro, stems removed and finely chopped
Herby tahini dressing
- 2 tbsp tahini
- Juice of half a lemon
- 1/2 tsp garlic powder
- 1 tbsp of leftover herbs
- 1-2 tbsp of water
- Salt and pepper to taste
Preparation
Preheat oven to 425F and line a baking sheet with parchment paper. Make sure to 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 mixture.
Mix everything well and add it to the vegetables on the sheet pan.
Use your hands to coat the chickpeas and vegetables thoroughly with the marinade and top with lemon slices.
Bake in the oven for 20-23 minutes.
While baking, make the dressing by combining the tahini, lemon juice, garlic powder, remaining herbs, water, salt, and pepper, and whisk well. If 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.
