Roasted Vegetables with Crispy Chickpeas and Creamy Yogurt Sauce
This Roasted Vegetable with Crispy Chickpeas is served with creamy yogurt sauce. It is loaded with flavors, and you can customize it to your liking. I like that this meal comes together in just 40 minutes.
Why You Will Love Roasted Vegetables with Crispy Chickpeas and Creamy Yogurt Sauce
Budget-friendly. Ingredients like cauliflower, mushrooms, broccoli, and potatoes are some of the most affordable vegetables, and this meal includes some of these inexpensive ingredients.
Customizable. You can add another protein source like chicken breast to make this meal high protein. You can also add some of your favorite vegetables.
Easy to make. This meal requires only a single sheet pan and takes 40 minutes. Sheet pan meals are the easiest to prepare, and they are delicious.
Ingredients Needed for Roasted Vegetables with Crispy Chickpeas and Creamy Yogurt Sauce
- Chickpeas are a good source of plant-based protein. You can substitute it with chicken breast.
- Yogurt is an excellent protein source and can help aid in digestion.
- Mushrooms are a rich source of dietary fiber.
- Broccoli contains vitamins, minerals, and fiber.
- Baby potatoes contain antioxidants that can help reduce inflammation.
- Red onion has antioxidants and anti-inflammatory properties.
- Olive oil is a good source of healthy fats.
- Dijon mustard. You can substitute the Dijon with yellow mustard.
- Cilantro can be replaced with parsley.
- Cauliflower is a good source of vitamins C and K.
- Lemon juice helps to boost immunity.
- Honey or Maple syrup adds sweetness to the yogurt sauce.
- Seasonings: I used salt, black pepper, smoked paprika, oregano, thyme, and garlic powder
How To Make Roasted Vegetables with Crispy Chickpeas and Creamy Yogurt Sauce
Add pre-cooked potatoes, broccoli, mushrooms, cauliflower, chickpeas, and onion on a baking sheet. Add olive oil. Season with salt, black pepper, smoked paprika, thyme, and garlic powder. Transfer to the oven and roast at 375 degrees F for 20-25 minutes.
To make the sauce, combine the yogurt, olive oil, lemon juice, honey, Dijon mustard, salt, oregano, and garlic powder in a mixing cup.
Sprinkle the cilantro on top.
Transfer to glass bowls, add the sauce, and enjoy! For a detailed recipe, please refer to the recipe card below.
Commonly Asked Questions
What is chickpeas? Chickpeas are legumes that are high in fiber and protein. They are featured in most plant-based recipes. They also contain vitamins and minerals.
Should this meal be eaten hot or cold? It is up to you. I prefer to eat mine warm as I love warm sheet pan dinners. However, this meal can also be eaten cold.
How long will this sheet pan meal last in the fridge? It will last 3-4 days.
Other Sheet Pan Meals You Will Love
Chicken Sweet Potatoes and Green Beans One Pan Dinner
Roasted Brussels Sprouts with Salmon and Sweet Potatoes
One-Pan Chicken Thighs and Vegetables with Rice
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Roasted Vegetables with Crispy Chickpeas and Creamy Yogurt Sauce
Ingredients
- 2 cups chickpeas
- 3 cups mushrooms
- 1 head cauliflower
- 8 oz broccoli
- 1 LB baby potatoes
- Half an onion
- 1 TBSP smoked paprika
- salt to taste
- 1 tsp thyme
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 TBSP olive oil
- 0.5 oz cilantro
Ingredients for the sauce
- 2 TBSP Dijon mustard
- ½ cup plain yogurt
- 2-3 TBSP lemon juice
- 1 TBSP olive oil
- ½ tsp garlic powder
- ½ tsp oregano
- salt to taste
- 1 TBSP Honey (sub for maple syrup)
Instructions
- Cut the potatoes into two halves.
- Add the potatoes to a pot with water and boil for 7-10 minutes.
- Cut the cauliflower and broccoli and dice the onion.
- Preheat the oven to 375 degrees F.
- Place parchment paper on a baking sheet. Add the potatoes, cauliflower, broccoli, chickpeas, mushrooms, and onion. Add the olive oil.
- Combine the smoked paprika, garlic powder, salt, black pepper, and thyme. Add the seasoning mixture to the baking sheet and stir.
- Transfer the sheet pan to the oven and bake at 375 degrees F for 20-25 minutes.
Make the sauce
- In a mixing cup, combine the yogurt, Dijon mustard, lemon juice, honey, salt, oregano, garlic powder, and olive oil.
Serve
- Combine the roasted vegetables and chickpeas and sprinkle diced cilantro on top.
- Add to glass bowls, add the sauce, and enjoy!
Could I replace the yogurt with tahini?
Yes, you can! Great Idea