This simple and flavorful chickpea salad is the perfect dish for a midday lunch or a great side dish. In this blog post, we’ll explore the wonders of a quick and tasty chickpea sheet pan dinner that will elevate your weeknight meals without sacrificing precious time.

I remember the very first time I tried chickpeas. It was right after the holidays and I made a New Year’s resolution to eat healthier. I didn’t know how long it would last but I was determined to go as long as I could. It was a mediterranean chickpea bowl and I thought to myself, I can actually do this! This tastes delicious! This reminds me of that exact chickpea bowl I had years ago. And in case you”re wondering how long it lasted, it’s still going.

This chickpea recipe is one of those dishes you can add or take away ingredients if you like.

Ingredients:

• 1 can chickpeas, washed and drained

• 2 large sweet potatoes, diced

• 2 red onions, diced

• 1/2 bag broccolli florets

• 1 cup quinoa

• 1 handful of kale

• 1 tsp oregano

• 1 tsp cumin

• 1 tsp garlic powder

• 1 tsp paprika

• 2 tbsp olive oil

• 1 can corn or frozen (optional)

4 Ingredient Dill Garlic Dressing

• 1/3 cup hummus

• 2 tbsp lemon juice

• 1 tsp dried or fresh dill

• 3 garlic cloves, minced

• 3 tbsp water

• Salt and pepper to taste

Instructions:

• Preheat oven to 400 degrees.

Preheat your oven to 400 degrees F (200degrees Celcius). This ensures a perfect roast for the chickpeas and veggies.

• Prepare the Chickpeas

Rinse chickpeas and pat dry with a paper towel. Toss them in a bowl with olive oil, garlic powder, paprika, cumin, salt and pepper for a flavorful coating.

• Chop and Toss Vegetables

Chop your preferres vegetables into bite-sized pieces. Mix them in a bowl with olive oil, salt and pepper, ensuring an even coating.

• Assemble on Sheet Pan:

Toss chickpeas, sweet potato, onions, broccoli or preferred veggies evenly on a baking sheet. Make sure they are in a single layer for even roasting. Drizzle with olive oil if needed.

Place the sheet pan in the preheated oven and roast for 25-30 minutes or until the chickpeas are golden brown and the veggies are tender, tossing halfway through.

• Make Dressing:

While veggies roast, grab a small bowl and add hummus, lemon juice, dried dill, minced garlic, 3 tbsp water, salt and pepper to taste. Whisk together till dressing forms a drizzling consistency. Set aside.

Once veggies are done, sprinkle fresh herbs like parlsey or cilantro for a burst of freshness.

First add quinoa, then top with a handful of fresh kale. Next, add roasted veggies then drizzle with dill garlic dressing.