Vegetarian Sheet Pan Dinner with Chickpeas and Veggies
A hassle-free, wholesome vegetarian dish that combines chickpeas and assorted vegetables, roasted together for a satisfying meal.
Servings: 4 servings
Calories: 350kcal
Ingredients
Chickpeas and Veggies
- 1 can Chickpeas, drained and rinsed Ensure they are rinsed and dried well for roasting.
- 2 tablespoons Olive oil For tossing vegetables and chickpeas.
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Pepper Adjust to taste.
- 1 teaspoon Smoked paprika or garlic powder Or use Italian seasoning for a milder flavor.
- 1 cup Assorted vegetables (broccoli, bell peppers, carrots, etc.) Chopped into similar sizes for even cooking.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Rinse and dry the chickpeas thoroughly to ensure they roast rather than steam.
- Chop the vegetables into bite-sized pieces of similar size.
- In a large bowl, toss the chickpeas and chopped vegetables with olive oil, salt, pepper, and your chosen seasoning.
Cooking
- Spread the chickpea and vegetable mixture evenly on a sheet pan.
- Roast in the preheated oven for 25-30 minutes or until the edges are browned and crispy.
- If desired, add crumbled feta cheese or a squeeze of lemon just before serving.
Notes
For a more filling meal, serve over microwave brown rice or in pita with hummus. This dish is also excellent for meal prep as the leftovers hold up well.