Sheet Pan Mediterranean Chickpea & Veggies
Sheet Pan Mediterranean Chickpea & Veggies
Ingredients
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 can chickpeas, 15-ounce, rinsed and drained
- 1 can black beans, 15-ounce, rinsed and drained
- 1/2 red onion, medium, thinly sliced
- 1 bell pepper, any color, cored and sliced into thin strips
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 lemon wedges, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400
- 2
In a large bowl, combine the diced sweet potatoes, rinsed and drained chickpeas, rinsed and drained black beans, sliced red onion, and sliced bell pepper.
⏱️ 5 min
- 3
Drizzle the vegetables and legumes with olive oil. Add the dried oregano, dried thyme, garlic powder, salt, and black pepper. Toss everything together until well coated.
⏱️ 5 min
- 4
Spread the seasoned mixture in a single layer on the prepared sheet pan. Ensure there's enough space between the vegetables for even roasting; use two sheet pans if necessary to avoid overcrowding.
⏱️ 2 min
- 5
Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized, and the chickpeas are lightly crispy.
⏱️ 30 min•🌡️ 400
- 6
Remove the sheet pan from the oven. Garnish with fresh chopped parsley and serve immediately with lemon wedges.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Mediterranean Chickpea & Veggies
- 2 sweet potatoes, medium, peeled and diced into 1/2-inch cubes
- 1 can chickpeas, 15-ounce, rinsed and drained
- 1 can black beans, 15-ounce, rinsed and drained
- 1/2 red onion, medium, thinly sliced
- 1 bell pepper, any color, cored and sliced into thin strips
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped, for garnish
- 4 lemon wedges, for serving
Instructions
- 1
Preheat your oven to 400°F. Line a large sheet pan with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400 - 2
In a large bowl, combine the diced sweet potatoes, rinsed and drained chickpeas, rinsed and drained black beans, sliced red onion, and sliced bell pepper.
⏱️ 5 min - 3
Drizzle the vegetables and legumes with olive oil. Add the dried oregano, dried thyme, garlic powder, salt, and black pepper. Toss everything together until well coated.
⏱️ 5 min - 4
Spread the seasoned mixture in a single layer on the prepared sheet pan. Ensure there's enough space between the vegetables for even roasting; use two sheet pans if necessary to avoid overcrowding.
⏱️ 2 min - 5
Roast for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized, and the chickpeas are lightly crispy.
⏱️ 30 min•🌡️ 400 - 6
Remove the sheet pan from the oven. Garnish with fresh chopped parsley and serve immediately with lemon wedges.
⏱️ 3 min