Description
A delightful dish blending roasted vegetables with crispy chickpeas, perfect for any occasion.
Ingredients
Scale
- 2 cups mixed vegetables (bell peppers, zucchini, carrots, etc.)
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon maple syrup
- 2 tablespoons tahini
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Water as needed
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the mixed vegetables with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on a baking sheet.
- Roast for 20-25 minutes until tender and caramelized, stirring halfway.
- In another bowl, toss the chickpeas with the remaining olive oil, salt, and pepper. Spread them on a separate baking sheet.
- Roast for 20 minutes until golden brown and crunchy.
- In a small bowl, whisk together the maple syrup, tahini, Dijon mustard, apple cider vinegar, and enough water to achieve desired dressing consistency.
- Serve the roasted vegetables and chickpeas drizzled with tahini dressing.
Notes
For crispy chickpeas, ensure they are completely dry after rinsing. Store leftovers separately to maintain textures.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg