Roasted Chickpeas and Vegetables with Lemon Tahini
Ingredients
- 1 can (14 ounces) chickpeas, 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, plus more to taste
- 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 large kitchen towel to remove the skins.
Transfer the chickpeas to a large bowl with the sweet potato and broccoli.
Drizzle with olive oil to coat.
Add a generous dash of garlic powder, dried herbs, and paprika.
Season with salt and black pepper to taste.
Transfer to the prepared baking sheets in a single layer.
Roast for 15 minutes.
Toss them to cook evenly and roast for another 10 minutes or until chickpeas are crispy and sweet potato is fork tender.
Meanwhile, in a medium bowl whisk together tahini, lemon juice, lemon zest, and maple syrup.
Grate the garlic into the bowl using a microplane grater.
Add water until the desired consistency is reached.
Season with salt.
Serve the roasted chickpeas and vegetables with avocado slices and drizzle with dressing to taste.
Tips
Refrigerate any remaining dressing in an airtight container for up to three days.
