Roasted Chickpeas and Vegetables with Lemon Tahini Sauce Recipe
Roasted Chickpeas and Vegetables with Lemon Tahini Sauce: Easy sheet pan dinner with 24g protein, broccoli, sweet potato, and chickpeas.
Servings: 4 people
Calories: 623kcal
Equipment
- 2 large baking sheets
Ingredients
- 3 cups chickpeas 2 (15-ounce) cans, 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 juice one-half lemon, or 1 tablespoon balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- 1 medium avocado sliced (optional)
For the Lemon Tahini Dressing:
- ½ cup tahini
- 2 medium lemons juice (about ¼ cup)
- 1 medium lemon zest
- ¾ cup ice-cold water plus more as needed
- 2 garlic cloves
- 2 teaspoons maple syrup or to taste
- Salt to taste
Instructions
- 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 (if using). Drizzle with the desired amount of dressing.
Notes
- For oil-free, substitute the olive oil for fresh lemon juice or balsamic vinegar.
- Optional for crispy chickpeas: Drying the chickpeas before roasting so they crisp up better.
- Cut the vegetables into similar-sized pieces for even cooking.
- For the dressing: Add the water to the tahini gradually. Tahini brands vary, so you may need a little more or less for a smooth, pourable dressing.
- Roast the broccoli until the edges are browned for the best flavor.
Nutrition
Calories: 623kcal | Carbohydrates: 83g | Protein: 24g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Sodium: 124mg | Potassium: 1659mg | Fiber: 23g | Sugar: 17g | Vitamin A: 13198IU | Vitamin C: 191mg | Calcium: 238mg | Iron: 8mg
