Garlic Herb Sheet Pan with Herby Tahini Dressing

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
  • 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

  1. Preheat the oven to 425°F and line a baking sheet with parchment paper.

  2. Pat dry the chickpeas with a kitchen cloth to remove excess moisture.

  3. Place chopped vegetables and chickpeas on the prepared sheet pan.

  4. In a small bowl, combine olive oil, apple cider vinegar, garlic, dry basil, dry oregano, dry thyme, salt, and nutritional yeast. Add most of the chopped parsley and cilantro, reserving a tablespoon for later.

  5. Mix the herb and olive oil mixture well, then drizzle it over the vegetables and chickpeas. Toss to coat thoroughly.

  6. Arrange lemon slices on top of the vegetables and chickpeas.

  7. Bake in the preheated oven for 20-23 minutes.

  8. While baking, prepare the herby tahini dressing by whisking together tahini, lemon juice, garlic powder, leftover herbs, and water. Adjust consistency with more water if needed. Season with salt and pepper to taste.

  9. Once the sheet pan contents are cooked, remove from the oven and let them cool slightly.

  10. Serve the roasted vegetables and chickpeas over grains, drizzle with the herby tahini dressing, and sprinkle with the reserved chopped parsley and cilantro.

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