Herb Roasted Chickpea and Vegetable Bowls with Lemon Dressing
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 648kcal
Ingredients
For the spice mix:
- 4 tsp. garlic powder
- 4 tsp. basil
- 4 tsp. oregano
- 2 tsp. rosemary
- 2 tsp. dill
- 2 tsp. marjoram
- 1 tsp. cinnamon
- 1 tsp. thyme
- ½ tsp. nutmeg
- 1 tsp. black pepper
For the vegetables:
- 12 new potatoes chopped in ½” pieces
- 1 large onion chopped
- 4 zucchini or yellow squash chopped
- 2 15 oz. cans chickpeas drained and rinsed
- 2 cups cherry or grape tomatoes halved
For the lemon dressing:
- 3 Tbs. lemon juice
- 1 Tbs. red wine vinegar
- 4 tsp. maple syrup
- salt & pepper to taste
Instructions
For the spice mix:
- Stir all the spices (garlic powder through black pepper) together in a small bowl.
For the vegetables:
- Place the potatoes in a single layer on a large sheet pan and roast in the oven at 400° for 10 minutes.
- Remove the pan and add the other vegetables and chickpeas to the pan.
- Sprinkle the spices over everything and stir to coat it all in spices.
- Return the pan to the oven for another 20-30 minutes or until the potatoes are tender.
- After roasting, drizzle 6-8 Tbs. water over the vegetables on the pan and stir.
For the lemon dressing:
- While the vegetables roast, stir together the lemon juice, vinegar, maple syrup, salt and pepper.
- Serve the vegetables in bowls, topped with the lemon dressing.
Nutrition
Serving: 6to 8 | Calories: 648kcal | Carbohydrates: 132g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Sodium: 59mg | Potassium: 2851mg | Fiber: 26g | Sugar: 18g | Vitamin A: 1130IU | Vitamin C: 130mg | Calcium: 288mg | Iron: 12mg