Vegetarian Sheet Pan Dinner with Chickpeas and Veggies

Background and History:

Sheet pan dinners have gained popularity as a convenient way to create wholesome, plant-based meals. This Vegetarian Sheet Pan Dinner with Chickpeas and Veggies showcases the versatility of chickpeas and the vibrant colors of assorted vegetables, offering a contemporary take on simple yet nutritious cuisine.

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.

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