Description
A simple and delicious roasted vegetable and chickpea sheet pan dinner that is healthy and easy to prepare.
Ingredients
Scale
- 1 can chickpeas, drained and rinsed
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 red onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the chickpeas and vegetables.
- Drizzle with olive oil and sprinkle with garlic powder, paprika, salt, and pepper.
- Toss everything together until well coated.
- Spread the mixture evenly on a sheet pan.
- Roast in the oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
- Serve warm and enjoy!
Notes
- Feel free to use any seasonal vegetables you have on hand.
- This dish can be served over rice or quinoa for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Roasted Vegetable, Chickpea, Sheet Pan Dinner, Easy Dinner, Healthy Recipe