Description
A vibrant, plant-based sheet pan meal featuring crispy chickpeas and tender roasted vegetables, all topped with 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 bell pepper, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss chickpeas, sweet potato, bell pepper, and red onion with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway, until vegetables are tender and chickpeas are crispy.
- While roasting, whisk together tahini, lemon juice, and water in a small bowl until smooth. Add more water if needed for a drizzling consistency.
- Remove sheet pan from oven. Drizzle tahini sauce over the roasted mixture, garnish with fresh parsley, and serve warm.
Notes
You can customize the seasonings to taste.