This recipe for Creamy Tahini Chickpeas & Veggies is a quick, easy, and nourishing vegan dinner with a delicious, lemony tahini dressing.
Sheet pan dinners are my go-to when I'm in a rush to get something healthy on the table that the kids will enjoy eating. These types of dinners are always a win-win. Easy, tasty, and with minimal cleanup. I'm going to come 'clean' and disclose that there are two sheet pans to wash up here. But you are feeding at least four people, so give me a break friends!
More Sheet Pan Recipes:
🥣 Why This Recipe Is Fabulous
- The dressing is so scrumptious that it really doesn't matter what veggies you choose to roast. They will all taste appetizing once you add a generous drizzle of garlicky lemon tahini. Do pick firmer veggies though, such as bell peppers, thickly sliced red onion, cauliflower, and squash.
- If you're looking for a low-cost meal that's healthy and satisfying, this is it.
- It's also a perfect family dinner. The recipe serves four people, plus it's hard even for kids to resist crunchy chickpeas!
- This recipe can easily be made oil-free.
📖 How to Make This Recipe
Preheat the oven to 450°F. Line two large, rimmed baking sheets with parchment paper, or use non-stick sheets.
Remove the Chickpea Skins
This step is optional, but it does make for the crispiest chickpeas. Place the chickpeas between two layers of a large kitchen or paper towel and give them a good rub. (You may have to do this in batches to prevent them from falling all over the floor.) Massaging them removes the skins, exposing more of the legume to the heat of the oven.
Roast the Chickpeas & Veggies
Transfer the chickpeas, sweet potato chunks, and broccoli florets to a large bowl and add the seasonings, and a generous drizzle of olive oil. (For oil-free, substitute the olive oil for fresh lemon juice or balsamic vinegar.)
Place the chickpeas and veggies onto the baking sheets in a single layer. Roast for 15 minutes. Toss the veggies so they cook evenly and place them back in the oven for about 10 minutes more, or until the chickpeas are crispy and the sweet potato is fork tender. (For even crispier chickpeas, remove the cooked veggies from the baking sheet and broil the chickpeas for about 2 minutes, or until golden brown and crunchy.)
Make the Creamy Tahini Dressing
Make the tahini dressing while the veggies are roasting. Whisk the tahini, lemon juice, lemon zest, and water in a medium bowl. Grate the garlic using a microplane grater directly into the bowl. Add maple syrup to taste. Adjust the amount of water until the dressing is the desired consistency. Season with salt and black pepper.
Serve the roasted veggies and chickpeas with a generous drizzle of dressing, and sliced avocado.
👩🏼🌾 Ingredients & Nutrition
Sweet potatoes are loaded with nutrients. The variety with orange flesh are richest in beta-carotene. Beta-carotene is a naturally occurring plant “phyto” chemical that gives vegetables their bright colors. Phytochemicals are believed to protect cells from damage that could lead to cancer.
In addition, research studies haven’t found sweet potatoes to be a major culprit for weight gain or even diabetes. Eaten in moderation, sweet potatoes are an excellent addition to a healthful diet.
Avocados are very nutritious. They're high in fiber, which is important for feeling full between meals and for keeping our digestive tract moving. They're also high in potassium, an electrolyte that’s essential for our heart, muscles and many bodily functions. Plus, avocado helps us absorb fat-soluble vitamins: A, D, E and K. Adding avocado to this Creamy Tahini Chickpeas & Veggies recipe helps you absorb even more vitamins from the veggies.
Sweet potatoes are considered a starchy vegetable. Starchy foods include bread, pasta, rice, potatoes, breakfast cereals, oats, and other grains like rye and barley. Although these starchy foods are often referred to as 'carbs', this is a little misleading as carbohydrates include both starch and sugars, as well as fiber.
Starchy vegetables are more calorie-dense than non-starchy vegetables, but this does not make them bad for you.
Avocados are creamy, delicious, and very versatile. They're used to make smoothies, vegan chocolate pudding, guacamole, and most notably, avocado toast! It's no wonder that it's easy to overdose on avocados.
However, if you’re getting all of your healthy fat from avocados, you’re missing out on other key nutrients from foods like nuts and seeds. To maintain an overall healthy diet, variety is key to getting everything your body needs. While there's no magic number for how many avocados you should be eating, they are a calorie-dense food, so if you're watching your weight, stick to about one-half avocado a day.
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Creamy Tahini Chickpeas & Veggies
- 14 ounces chickpeas canned, drained and rinsed
- 1 large sweet potato cut into 1-inch pieces
- 1 large head broccoli cut into bite size florets
- Drizzle of olive oil or balsamic vinegar or fresh lemon juice
- Dash of garlic powder
- Dash of dried herbs
- Dash of paprika
- Salt and freshly ground black pepper to taste
- 1 large avocado sliced
For the Lemon Tahini Dressing:
- ⅔ cup tahini
- 2 medium lemons juice
- 1 medium lemon zest
- ⅓ cup water plus more as needed
- 2 garlic cloves
- 2 tablespoons maple syrup or to taste
- Salt to taste
- Preheat the oven to 450°F.
- Prepare Baking Sheets: Line two large, rimmed baking sheets with parchment paper, or use non-stick sheets.
- Prepare Chickpeas and Vegetables: Rub the chickpeas between two layers of a large kitchen towel to remove the skins (optional). Transfer the chickpeas to a large bowl with the sweet potato, and broccoli. Drizzle with olive oil to coat. Add a generous dash of garlic powder, dried herbs, and paprika. Season with salt and black pepper to taste. Transfer to the prepared baking sheets in a single layer.
- Roast the chickpeas and vegetables for 15 minutes. Toss them so they cook evenly. Roast for about 10 minutes more, or until the chickpeas are crispy and the sweet potato is fork tender.
- Prepare Dressing: Meanwhile, prepare the dressing. In a medium bowl, add the tahini, lemon juice, lemon zest, and water. Grate the garlic into the bowl using a microplane grater. Whisk to combine. Add the maple syrup, and more water as needed until the dressing is the desired consistency and sweetness. Season with salt.
- For Serving: Serve the roasted chickpeas and vegetables with avocado slices. Drizzle with the desired amount of dressing.
- For oil-free, substitute the olive oil for fresh lemon juice or balsamic vinegar.
- For extra crispy chickpeas, broil them at the end for about 2 minutes.
- Refrigerate any remaining dressing in an airtight container for up to three days.
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.