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Vegetable And Chickpea Sheet Pan Dinner
This vegetable and chickpea sheet pan meal is perfect for a vegan weeknight dinner or a meal prep-friendly option that's effortless and made with simple ingredients. It's also freezer-friendly and gluten-free.
Preheat the oven to 180 degrees C/ 350 F and line a large baking tray with parchment paper. Alternatively, you can lightly grease it with olive oil.
Add the broccolini, red onion, bell peppers, carrots, zucchini, sweet potatoes and chickpeas to a large mixing bowl. Stir together well, then add the olive oil, dried thyme and oregano, tamari, garlic, cumin, garlic powder and paprika, and mix together once again.
Transfer the vegetables and chickpeas to the baking tray, spreading them out into a single layer. Bake in the preheated oven for 35-40 minutes, until all of the vegetables are cooked through and crispy.
- You can add other vegetables of your choice, such as cauliflower, green beans and asparagus.
- Use any potato variety of your choice.
- These sheet pan vegetables and chickpeas keep well in the fridge for up to 5 days. You can either eat them cold, or reheat in the microwave as desired.
- In order to store in the freezer, I would recommend mixing together all the vegetables and chickpeas, then transferring to individual freezer bags. When ready to eat, allow to thaw fully in the fridge, then add the other ingredients and bake as normal.
Calories: 359kcal, Carbohydrates: 61g, Protein: 14g, Fat: 8g, Saturated Fat: 1g, Sodium: 1189mg, Potassium: 1165mg, Fiber: 12g, Sugar: 20g, Vitamin A: 35714IU, Vitamin C: 281mg, Calcium: 272mg, Iron: 6mg