Vegetable And Chickpea Sheet Pan Dinner

Name: Vegetable And Chickpea Sheet Pan Dinner
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2 serving
Ingredients: 1 ½ cups broccolini; ½ cup red onion; 1 cup bell pepper; 1 cup carrots; 1 cup zucchini; 2 cups sweet potatoes; 1 can chickpeas; 1 tbsp olive oil; ½ tbsp dried thyme; ½ tbsp dried oregano; 2 tbsp tamari; 2 cloves garlic; 1 tsp cumin; 1 tsp garlic powder; 1 tsp paprika

User Reviews

4.4

78 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings
2
Calories
359 kcal
Course
Main Course
Cuisine
Vegan

Vegetable And Chickpea Sheet Pan Dinner

Omar Parker

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This vegetable and chickpea sheet pan meal is perfect for a vegan weeknight dinner or a meal prep-friendly option that's effortless and made with simple ingredients. It's also freezer-friendly and gluten-free.

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Ingredients

Servings

1 ½ cups broccolini chopped
½ cup red onion chopped
1 cup bell pepper de-seeded chopped
1 cup carrots peeled and chopped
1 cup zucchini chopped
2 cups sweet potatoes diced
1 can chickpeas drained and rinsed
1 tbsp olive oil
½ tbsp dried thyme
½ tbsp dried oregano
2 tbsp tamari
2 cloves garlic minced
1 tsp cumin
1 tsp garlic powder
1 tsp paprika

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Instructions

Preheat the oven to 180 degrees C/ 350 F and line a large baking tray with parchment paper. Alternatively, you can lightly grease it with olive oil.
Add the broccolini, red onion, bell peppers, carrots, zucchini, sweet potatoes and chickpeas to a large mixing bowl. Stir together well, then add the olive oil, dried thyme and oregano, tamari, garlic, cumin, garlic powder and paprika, and mix together once again.
Transfer the vegetables and chickpeas to the baking tray, spreading them out into a single layer. Bake in the preheated oven for 35-40 minutes, until all of the vegetables are cooked through and crispy.

Equipments used:

Notes

You can add other vegetables of your choice, such as cauliflower, green beans and asparagus.
Use any potato variety of your choice.
These sheet pan vegetables and chickpeas keep well in the fridge for up to 5 days. You can either eat them cold, or reheat in the microwave as desired.
In order to store in the freezer, I would recommend mixing together all the vegetables and chickpeas, then transferring to individual freezer bags. When ready to eat, allow to thaw fully in the fridge, then add the other ingredients and bake as normal.

Nutrition Information

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Calories 359kcal (18%) Carbohydrates 61g (20%) Protein 14g (28%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 1189mg (50%) Potassium 1165mg (33%) Fiber 12g (48%) Sugar 20g (40%) Vitamin A 35714IU (714%) Vitamin C 281mg (312%) Calcium 272mg (27%) Iron 6mg (33%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 359 kcal

% Daily Value*

Calories	359kcal	18%
Carbohydrates	61g	20%
Protein	14g	28%
Fat	8g	12%
Saturated Fat	1g	5%
Sodium	1189mg	50%
Potassium	1165mg	25%
Fiber	12g	48%
Sugar	20g	40%
Vitamin A	35714IU	714%
Vitamin C	281mg	312%
Calcium	272mg	27%
Iron	6mg	33%