Herb Roasted Chickpea and Vegetable Bowls with Lemon Dressing
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 542kcal
Ingredients
For the spice mix:
- 2 tsp. garlic powder
- 2 tsp. basil
- 2 tsp. oregano
- 1 tsp. rosemary
- 1 tsp. dill
- 1 tsp. marjoram
- ½ tsp. cinnamon
- ½ tsp. thyme
- ¼ tsp. nutmeg
- ½ tsp. black pepper
For the vegetables:
- 6 new potatoes chopped in ½” pieces
- 1 small onion chopped
- 2 zucchini or yellow squash chopped
- 15 oz. can chickpeas drained and rinsed
- 1 cup cherry or grape tomatoes halved
For the lemon dressing:
- 1½ Tbs. lemon juice
- ½ Tbs. red wine vinegar
- 2 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 3-4 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: 3to 4 | Calories: 542kcal | Carbohydrates: 113g | Protein: 19g | Fat: 4g | Saturated Fat: 1g | Sodium: 443mg | Potassium: 2614mg | Fiber: 22g | Sugar: 11g | Vitamin A: 1104IU | Vitamin C: 128mg | Calcium: 263mg | Iron: 10mg