Sheet Pan Vegetable and Chickpea Bake

5 from 5 votes

Sheet Pan Vegetable and Chickpea Bake

Sheet Pan Vegetable and Chickpea Bake with herb-y tahini sauce is an easy vegan dinner everyone will love. Rich in fiber and heart-healthy fats, and brimming with flavor, it's a winner of a weeknight dinner.

Prep Time15

Cook Time40

Total Time55

Course: Entree

Cuisine: American, middle eastern

Diet: Gluten Free, Vegan

Servings:

Author: Jamie Vespa MS, RD

Equipment

Large rimmed baking sheet

Ingredients

1 lb. delicata squash (sub butternut squash)
1 small (or 1/2 large) red onion, cut into 1/2-inch thick slices
8 oz. (about 3 medium) parsnips, peeled and sliced on a diagonal into 2" long pieces (sub carrots)
4 Tbsp. extra-virgin olive oil, divided
1 tsp. garlic powder
3/4 tsp. salt, divided
1/2 tsp. cracked black pepper
1 (15-oz.) can chickpeas, drained and rinsed
2 Tbsp. tomato paste
1 tsp. smoked paprika
Toasted sesame seeds for garnish (optional)

Herbed Tahini Sauce

3 Tbsp. tahini
2 Tbsp. fresh lemon juice
1 Tbsp. extra-virgin olive oil
3 Tbsp. finely chopped fresh parsley
2 Tbsp. finely chopped fresh dill
1/4 tsp. ground cumin
1/4 tsp. each salt and cracked black pepper
2 to 3 Tbsp. water

Instructions

Preheat oven to 425ºF.
Slice delicata squash in half lengthwise; scoop out (and discard) seeds. Slice each half into ½-inch thick half moons. Arrange on a large rimmed baking sheet, along with red onion and parsnips (or carrots).
Toss with 2 Tbsp. olive oil, garlic powder, 1/2 tsp. salt, and black pepper. Roast vegetables for 20 minutes.
In a medium bowl, combine chickpeas, remaining 2 Tbsp. olive oil, tomato paste, smoked paprika, and remaining 1/4 tsp. salt; stir to combine.
Remove vegetables from the oven and give them a good toss. Scatter chickpea mixture over and around veggies, and place back in the oven for 20 more minutes. For extra crisp, broil for an additional 2 to 3 minutes.
Meanwhile, prepare tahini sauce:
In a medium bowl, combine tahini, lemon juice, olive oil, parsley, dill, cumin, salt, and black pepper; mix to combine. Add 2 to 3 Tbsp. of cold water, whisking after each Tablespoon, until desired consistency is achieved.
Spoon tahini sauce over vegetable and chickpea mixture. Garnish with toasted sesame seeds, if desired.

Notes

Enjoy as is, or serve mixture over a bowl of greens (I prefer arugula) with an extra drizzle of olive oil, or grains (such as quinoa) for a heartier meal.

Nutrition