Sheet Pan Lemon Herb Chickpea & Veggie Bake

• •15 oz chickpeas, canned, rinsed and thoroughly drained
• •3 cup broccoli florets
• •2 large bell peppers, any color, cut into 1-inch pieces
• •1 medium red onion, cut into 1/2-inch wedges
• •1 pint cherry tomatoes
• •0.3 cup olive oil
• •3 tablespoon lemon juice, fresh
• •3 cloves garlic, minced
• •1 teaspoon dried oregano
• •0.5 teaspoon dried thyme
• •0.5 teaspoon smoked paprika
• •0.8 teaspoon salt
• •0.3 teaspoon black pepper, freshly ground
• •2 tablespoon fresh parsley, chopped

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easier cleanup.

2. 2

   In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and black pepper. This is your lemon-herb dressing.

3. 3

   In a large bowl, combine the thoroughly drained chickpeas, broccoli florets, bell peppers, and red onion. Pour about three-quarters of the lemon-herb dressing over the vegetables and chickpeas. Toss well to ensure everything is evenly coated.

4. 4

   Spread the coated vegetables and chickpeas in a single layer on the prepared sheet pan. Ensure they are not overcrowded, as this will steam them instead of roasting. If necessary, use two sheet pans.

5. 5

   Roast for 15 minutes. After 15 minutes, remove the sheet pan from the oven, add the cherry tomatoes to the pan, and drizzle the remaining lemon-herb dressing over the tomatoes and other vegetables. Toss gently.

6. 6

   Return the sheet pan to the oven and continue roasting for another 10-15 minutes, or until the vegetables are tender-crisp and the chickpeas are slightly crispy and golden brown.

7. 7

   Carefully remove the sheet pan from the oven. Garnish with fresh chopped parsley before serving.

8. 8

   Serve immediately as a complete meal or alongside quinoa, rice, or a light salad.

Chef's Tips

• 💡**Dry Chickpeas are Key:** For crispy chickpeas, ensure they are very dry after rinsing. Pat them thoroughly with a paper towel before tossing with the dressing.
• 💡**Don't Overcrowd the Pan:** Giving the vegetables and chickpeas space to breathe on the sheet pan allows them to roast rather than steam, leading to better texture and flavor. Use two pans if your single pan is too full.
• 💡**Customize Your Veggies:** Feel free to swap or add other quick-cooking vegetables like zucchini, yellow squash, or asparagus. Add them at the same time as the cherry tomatoes to prevent them from becoming too soft.
• 💡**Spice It Up:** For a touch of heat, add a pinch of red pepper flakes to the lemon-herb dressing.