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
Preheat the oven to 425°F 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, oregano, thyme, salt, and nutritional yeast. Reserve a tablespoon of fresh herbs and add the rest to the olive oil mixture. Mix well.
Coat the chickpeas and vegetables with the marinade and top with lemon slices. Place in the oven and bake for 20-23 minutes.
While the chickpeas bake, make 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.
Assemble your bowl by pairing the baked veggies with grains and topping with the herby tahini dressing.
