July 21, 2021

Crispy Spiced Chickpeas with Summer Veggies + Lemon Vinaigrette

 

Crispy Spiced Chickpeas with Summer Veggies + Lemon Vinaigrette
This vegetarian sheet-pan dinner uses summer veggies and a bright and zesty lemon vinaigrette. You will need two sheet pans and two bowls to make it..that’s it! Toss the chickpeas in a flavorful spice mix and roast until golden along with zucchini, peppers and onions. Serve this by itself for a light dinner, or with rice or quinoa (I like to mix the two together!) for something more filling.
Prep Time 10 mins
Cook Time 20 mins
Course Dinner, Main Course, Side Dish
Cuisine American
Servings 4

Ingredients
  

For the Chickpeas:

  • ¼ cup olive oil
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp coriander
  • ½ tsp curry
  • 2 cans chickpeas

For the Veggies:

  • 2 tbsp olive oil
  • 1 zucchini, sliced into half-moons
  • 1 red onion
  • 1 bell pepper
  • 1 tsp salt

For the Lemon Vinaigrette

  • 3 tbsp lemon juice
  • 1 clove garlic, minced
  • ¼ cup olive oil

Instructions
 

  • Preheat the oven to 375 degrees. Line two sheet pans with parchment paper.
  • In a medium sized bowl, add the olive oil, salt, smoked paprika, cumin, coriander, curry and chickpeas. Toss together so the oil and spiced coat the chickpeas.
  • Spread the chickpeas on one sheet pan in a single layer.
  • In the same bowl, add 2 more tablespoons of olive oil, zucchini, onion, pepper and salt. Toss the coat the veggies. Spread the veggies on the second sheet pan in a single layer.
  • Roast in the oven for about 20 minutes until the chickpeas and veggies are slightly golden.
  • Pour half vinaigrette over veggies
  • Serve over rice/quinoa and drizzle with extra vinaigrette
Keyword 30 minute meal, Dairy-free, gluten-free, healthy, sheet pan meal, vegan, vegetarian

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