Vegetarian Sheet Pan Dinner with Chickpeas and Veggies

Background and History:

Vegetarian sheet pan dinners have become a staple for those seeking plant-based, wholesome meals with minimal effort. This dish is a modern take on the trend, combining the heartiness of chickpeas with an array of colorful vegetables for a nutritious and convenient dinner option.

Serves: 4

Time:

Prep Time: 10 minutes
Cooking Time: 30 minutes

Ingredients:

2 cans (15 oz each) chickpeas, drained and rinsed
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, thinly sliced
1 zucchini, sliced
1 cup cherry tomatoes
3 tablespoons olive oil
2 teaspoons ground cumin
1 teaspoon paprika
Salt and pepper to taste
Fresh cilantro or parsley for garnish (optional)

Instruction:

Preheat your oven to 425°F (220°C).
On a sheet pan, combine the chickpeas, sliced bell peppers, red onion, zucchini, and cherry tomatoes.
Drizzle with olive oil and sprinkle with ground cumin, paprika, salt, and pepper. Toss to coat evenly.
Spread the mixture out in an even layer.
Roast in the preheated oven for approximately 25-30 minutes, or until the vegetables are tender and the chickpeas are slightly crispy.
Garnish with fresh cilantro or parsley, if desired.

Nutrition Facts:

Calories: Approximately 350 per serving
Protein: Around 12g
Carbohydrates: Approximately 55g
Fat: About 12g

Notes:

Customize the dish with your favorite vegetables or a different blend of spices.
Serve with a side of yogurt, hummus, or pita bread for a complete meal.

Allergy Warning:

Be cautious of potential allergens in the ingredients used, and consider specific dietary requirements.

Indulge in the simplicity and healthfulness of our Vegetarian Sheet Pan Dinner with Chickpeas and Veggies, a modern and convenient dish that brings together the vibrant flavors of roasted vegetables and hearty chickpeas for a delicious plant-based meal.

Author
Recent Posts

myfab5