Vegetable And Chickpea Sheet Pan Dinner Recipes
VEGETARIAN SHEET PAN DINNER WITH CHICKPEAS AND VEGGIES
Adding chickpeas to root vegetables on a sheet pan makes for an easy dinner! Make sure to cut all the vegetables the same size or they won't cook properly!
Provided by Kim
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
- Place chickpeas, butternut squash, onion, sweet potato, carrots, and russet potatoes on the prepared sheet pan. Drizzle with vegetable oil and toss to coat.
- Combine salt, black pepper, onion powder, garlic powder, ground fennel seeds, and rubbed sage in a bowl. Sprinkle over vegetables on the sheet pan and toss to coat.
- Bake in the preheated oven for 25 minutes. Stir and bake until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more. Season with additional salt and black pepper to taste, and top with chopped green onion before serving.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 49.8 g, Fat 6.2 g, Fiber 8.5 g, Protein 7 g, SaturatedFat 1 g, Sodium 541.5 mg, Sugar 5.8 g
SHEET-PAN FETA WITH CHICKPEAS AND TOMATOES
In a spread of Greek appetizers, or meze, there's often a warm feta dish like bouyiourdi (baked feta with tomato and hot peppers) or a saganaki (fried cheese). This recipe combines elements of these two classic appetizers into a sheet-pan meal. Softened feta provides a salty, creamy counterpoint to sweet, juicy tomatoes and chickpeas that are sticky from honey and spicy from dried chile. Try this version, then riff wildly: Switch out tomatoes for mini peppers, olives, dates or cauliflower. Swap the hot honey for anchovies, harissa, smoked paprika or turmeric. Eat with pita, grains, salad greens, hummus or yogurt.
Provided by Ali Slagle
Categories easy, beans, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees. On a baking sheet, stir together the chickpeas, tomatoes, shallot, olive oil, honey and chile flakes. Season with salt, then spread in an even layer. Arrange the feta among the chickpeas. Roast until the feta and tomatoes are soft and the chickpeas are golden brown, 30 to 35 minutes (no need to stir). Eat right away. (The feta will harden as it cools; reheat leftovers.)
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