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.
