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- 1 can (15 oz) chickpeas - 2 cups fresh broccoli florets - 1 vibrant red bell pepper - 1 medium zucchini - 1 large red onion - 4 cloves of garlic - 3 tablespoons extra-virgin olive oil - Zest and juice from 1 large lemon - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Salt and black pepper - Fresh parsley - Large mixing bowl - Sheet pan - Whisk - Measuring spoons I love how simple this dish is! You need just a few fresh veggies and a can of chickpeas. The bright flavors come from the lemon and garlic. The chickpeas add protein and taste great when roasted. Main Ingredients: Start with a can of chickpeas. Make sure to rinse them well. Next, grab some fresh broccoli florets. They add a nice crunch. A red bell pepper brightens the dish with color and sweetness. Don’t forget the zucchini! It cooks quickly and adds tenderness. Lastly, a large red onion gives a sharp taste that balances the other flavors. You also need garlic, minced finely for that bold flavor. Seasoning and Garnish: For seasoning, you need three tablespoons of extra-virgin olive oil. It helps everything stick and adds richness. The zest and juice of one large lemon bring brightness. Smoked paprika adds warmth, while ground cumin gives an earthy tone. Season with salt and black pepper to taste. Fresh parsley is perfect for a sprinkle on top. Equipment Needed: You will need a large mixing bowl to mix all your veggies and chickpeas. A sheet pan is essential for roasting everything together. A whisk will help you blend the seasoning well. Finally, measuring spoons ensure you get the right amounts. With these ingredients and tools, you're set to create a delicious meal! - Preheat the oven to 425°F (220°C). - Drain and rinse the chickpeas. - Prepare the vegetables: chop broccoli, slice bell pepper, zucchini, and onion. - Combine the vegetables and chickpeas in a large bowl. - In a small bowl, whisk together minced garlic, olive oil, lemon zest, lemon juice, smoked paprika, cumin, salt, and pepper until well mixed. - Drizzle the seasoning mix over the vegetables. - Spread the mix evenly on a sheet pan and roast in the oven for 20-25 minutes. - Stir halfway through cooking to ensure even roasting. - Keep vegetables evenly spaced on the pan. This lets hot air circulate for even cooking. - Adjust cooking time based on veggie size. Smaller pieces cook faster than larger ones. - Use parchment paper for easier cleanup. It prevents sticking and saves time. - Experiment with additional spices. Try cumin, coriander, or even a pinch of cayenne. - Add more lemon for extra zing. A splash of lemon juice brightens the dish. - Use fresh herbs for enhanced taste. Basil or thyme can add wonderful flavors. - Pair with grains like quinoa or rice. This adds texture and makes it filling. - Serve as a side dish or a main course. It works well in both roles. - Add protein for a heartier meal. Chicken or tofu can boost the protein content. {{image_4}} You can easily swap out the broccoli for other veggies. Asparagus or green beans work great too. They add a nice crunch. Sweet potatoes or carrots bring a touch of sweetness. This change gives a new flavor to the dish. Want to change the flavor profile? Use different citrus like lime or orange. Each brings a unique twist. For a bit of heat, add chili flakes. This step adds depth and excitement to every bite. This dish is vegan, making it perfect for many diets. You can also ensure it’s gluten-free. For a Mediterranean twist, add feta cheese. This extra step creates a creamy contrast with the lemon and garlic. Enjoy the mix of flavors! To keep your Lemon Garlic Chickpeas and Veggies fresh, refrigerate them in an airtight container. This helps lock in the flavors. Enjoy your leftovers within 3-4 days for the best taste and texture. After that, they may lose their freshness. If you want to save some for later, freezing is a great option. Place the cooled dish in a freezer-safe container. This method allows you to enjoy a tasty meal even weeks later. When you're ready to eat, thaw it in the fridge overnight. To reheat, you can use the microwave or bake them in the oven. If you microwave, do so in short bursts to avoid overheating. If you choose the oven, warm it at 350°F (175°C). Add a splash of water to keep it moist and prevent dryness. Enjoy your delicious leftovers! Yes, you can prepare this recipe a few hours in advance. Just follow the steps until you are ready to roast. Cover the pan with foil or plastic wrap. When you are ready, simply pop it in the oven. This makes dinner planning easier. You can add chicken, shrimp, or tofu. These proteins blend well with the chickpeas and veggies. They also absorb the lemon and garlic flavors nicely. You can add more smoked paprika or fresh chilies. Both options will give the dish a nice kick. Adjust it to your spice level. Experiment to find what you like best! Absolutely, this recipe is great for meal prep. It stores well and is easy to portion. You can pack it in containers for quick meals during the week. Enjoy it warm or cold! This blog post shared a simple and tasty recipe for roasted chickpeas and veggies. We covered key ingredients, clear steps for preparation, and tips for perfect roasting. You can switch up the veggies and flavors to fit your taste. Remember, this dish is great for meal prep and lasts in the fridge for several days. Enjoy getting creative with leftovers and serving this dish any way you like. Cooking should be fun, so explore different flavors and enjoy every bite!

Sheet-Pan Lemon Garlic Chickpeas & Veggies

Elevate your mealtime with this easy and flavorful Zesty Lemon Garlic Chickpeas & Veggies on a Sheet Pan recipe! Bursting with vibrant colors and delicious flavors, this dish combines chickpeas and fresh vegetables roasted to perfection with a zesty lemon garlic dressing. Perfect for a quick dinner or a tasty side, it’s both healthy and satisfying. Click through now to explore this simple recipe and bring a burst of freshness to your table!
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Ingredients
  

1 can (15 oz) chickpeas, thoroughly drained and rinsed

2 cups fresh broccoli florets

1 vibrant red bell pepper, thinly sliced

1 medium zucchini, sliced into half-moons

1 large red onion, cut into chunky wedges

4 cloves of garlic, minced finely

3 tablespoons extra-virgin olive oil

Zest and juice from 1 large, juicy lemon

1 teaspoon smoked paprika for a warm flavor

1 teaspoon ground cumin for earthiness

Salt and freshly ground black pepper, to taste

Fresh parsley, finely chopped, for a refreshing garnish

Instructions
 

Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for roasting.

    In a large mixing bowl, add the drained chickpeas, broccoli florets, sliced red bell pepper, zucchini, and red onion. Stir to combine.

      In a separate small bowl, whisk together the minced garlic, olive oil, lemon zest, lemon juice, smoked paprika, cumin, and a generous pinch of salt and pepper until well blended.

        Drizzle the garlic-lemon mixture over the vegetables and chickpeas in the large bowl. Toss everything together gently but thoroughly to ensure all ingredients are well-coated.

          Transfer the mixture to a large sheet pan, spreading everything out evenly. Avoid overcrowding the pan to allow for proper roasting.

            Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and exhibit a lovely golden-brown color. Remember to stir halfway through the cooking process to promote even cooking.

              Once done, remove the sheet pan from the oven and allow it to cool for a few minutes. Then, sprinkle freshly chopped parsley over the top for a burst of color and freshness.

                Serve warm as a delightful, healthy main dish or side, and relish the vibrant flavors!

                  Prep Time: 10 min | Total Time: 35 min | Servings: 4