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+ servings
vegan sheet pan dinner recipe with chickpeas and root vegetables garlic

Sheet Pan Chickpea & Root Vegetables

Kelly Jensen
This chickpea & roasted root vegetable vegan sheet pan dinner recipe has potatoes, carrots, garlic, and herbs in a bright homemade lemon caper dressing.
5 from 2 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner
Cuisine American, Mediterranean
Servings 4
Calories 319 kcal

Ingredients
  

For the Vegetables

  • 1 tablespoon olive oil
  • 1 teaspoon Herbes de Provence
  • 1/4 teaspoon Sea Salt
  • 1 sweet potato chopped into strips
  • 2 potatoes chopped into strips
  • 2 carrots sliced into rounds
  • 1 13 ounce can No-Salt-Added Chickpeas drained and rinsed
  • 1 red onion
  • 1 garlic chopped in half
  • 2 springs rosemary or 1 teaspoon dried
  • 1 cup cherry tomatoes sliced

For the Lemon Caper Vinaigrette

  • 3 tablespoons olive oil
  • 2 lemons juiced
  • 1 tablespoon maple syrup
  • 1 tablespoon capers
  • 1 tablespoon whole grain mustard

Instructions
 

  • Preheat the oven to 425 degrees Fahrenheit.
  • Line a sheetpan with parchment paper. Add the olive oil, Herbes de Provance, salt, sweet potato, yellow potato, carrots, chickpeas, and red onion. Toss to combine, coating the vegetables in the oil and spices. Make a space in the middle, and place the head of garlic, facing up.
  • Bake for 30 minutes. After, carefully remove sheet pan from the oven and add the cherry tomatoes. Return sheet pan to the oven to cook for an additional 10 minutes.
  • To make the dressing, add all the ingredients to a pint sized mason jar and shake well to combine.
  • After the vegetables are done cooking, remove from oven and dress with the lemon caper vinaigrette.
  • Serve hot over rice, quinoa, or riced cauliflower.

Nutrition

Calories: 319kcalCarbohydrates: 46gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 310mgPotassium: 955mgFiber: 7gSugar: 11gVitamin A: 13323IUVitamin C: 64mgCalcium: 79mgIron: 2mg
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