Description
This recipe is a simple and flavorful sheet pan meal featuring roasted vegetables and chickpeas, seasoned with Dijon mustard and fresh rosemary. It’s perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and drained
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1/2 red onion, sliced
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon dried rosemary (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine chickpeas, broccoli, red bell pepper, zucchini, and red onion.
- In a small bowl, whisk together olive oil, Dijon mustard, rosemary, garlic powder, salt, and pepper.
- Pour the dressing over the vegetables and chickpeas, tossing to coat evenly.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until vegetables are tender and slightly caramelized, stirring halfway through.
- Serve hot.
Notes
- Feel free to customize with your favorite vegetables like Brussels sprouts, sweet potatoes, or carrots.
- For extra crispiness, ensure the chickpeas are very dry before tossing with the other ingredients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg