30 Minute Roasted Chickpeas and Veggies
Roasted chickpeas, broccoli, Brussels sprouts, and sweet potatoes come together in just 30 minutes.Finished with a creamy tahini Dijon dressing.A healthy vegan sheet pan dinner that's perfect for busy weeknights.
Ingredients
For the Roasted Vegetables
- 2 cups broccoli cut into 1-inch florets
- 2 cups Brussels sprouts halved
- 1 sweet potato diced into ½-inch cubes
- 1 15-ounce can chickpeas, rinsed, drained, and dried
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Dressing
- ¼ cup Dijon mustard
- ½ cup tahini
- ½ cup water
- ¼ cup apple cider vinegar
- 2 tablespoons date syrup
- 2½ tablespoons fresh lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ¼ teaspoon red pepper flakes
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the broccoli, Brussels sprouts, sweet potato, and chickpeas. Pat the chickpeas completely dry.
- Combine the vegetables and chickpeas in a large bowl with olive oil, garlic powder, salt, and black pepper. Toss until evenly coated.
- Spread everything into a single layer on the prepared baking sheet.
- Roast for 15 minutes.
- Stir the vegetables and chickpeas, then continue roasting for another 5 minutes until tender and golden.
- For extra crispy chickpeas, broil for 2 minutes, watching carefully.
- While everything roasts, whisk together Dijon mustard and tahini. Gradually whisk in water until smooth. Add apple cider vinegar, date syrup, lemon juice, salt, pepper, and red pepper flakes.
- Transfer the roasted vegetables to a serving bowl and drizzle generously with the dressing.
- Serve the 30 Minute Roasted Chickpeas and Veggies immediately while warm.
Notes
- Swap broccoli for cauliflower.
- Use maple syrup instead of date syrup if desired.
- Add roasted red peppers or carrots for more variety.
- Excellent served over rice, quinoa, or mixed greens.