Description
A vibrant, plant-based sheet pan meal featuring crispy chickpeas, tender roasted vegetables, and a creamy tahini drizzle for a satisfying and healthy dinner.
Ingredients
Scale
For the Crust:
- 1 can (15 oz) chickpeas, rinsed and patted dry
- 1 large sweet potato, cubed
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 1 clove garlic, minced
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
- In a bowl, toss chickpeas and vegetables with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until evenly coated.
- Spread the mixture in a single layer on the prepared sheet pan. Roast for 25-30 minutes, stirring halfway, until vegetables are tender and chickpeas are crispy.
- While roasting, whisk together tahini, lemon juice, water, minced garlic, and a pinch of salt in a small bowl until smooth. Add more water if needed for desired consistency.
- Remove sheet pan from oven. Drizzle with tahini sauce and garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.