Sheet-Pan Roasted Parmesan Chickpeas and Potatoes with Yogurt Sauce
This Sheet-Pan Roasted Parmesan Chickpeas and Potatoes with Yogurt sauce is loaded with fiber and flavors. It is an easy dish that can be prepared in 30 minutes by roasting the ingredients on a sheet- pan and serving it with the creamy sauce.
Why You Will Love This Sheet-Pan Roasted Parmesan Chickpeas and Potatoes with Yogurt Sauce
High-fiber. Some good sources of fiber are vegetables, beans, and legumes. This recipe features legumes like chickpeas and vegetables like potatoes and cucumbers, which are packed with fiber.
This is a budget-friendly dish. It is made with affordable ingredients that are always in season and can be found at any grocery store.
It is a nutritious meal. A healthy meal includes protein, fiber, carbohydrates, minerals and vitamins. This meal is loaded with these nutrients.
Ingredients and Substitutions
- Chickpeas are high in fiber and contain vitamins and minerals. It is a great source of protein.
- Greek Yogurt aids digestion and is a good source of protein. However, you can replace it with vegan yogurt.
- Baby Potatoes are filled with fiber and contain vitamin C. you can substitute the baby potatoes with sweet potatoes.
- Avocado oil. You can substitute the avocado oil with olive oil.
- Cucumber helps improve immune health.
- Mint is filled with nutrients like vitamin A.
- Parmesan cheese is an excellent protein source. You can substitute the cheese with nutritional yeast.
- Lemon juice is high in Vitamin C, which can help boost the immune system.
- Seasonings: I used Salt, black pepper, oregano, garlic powder, and dill.
How To Make Sheet-Pan Roasted Parmesan Chickpeas and Potatoes with Yogurt Sauce
Place the potatoes and chickpeas on a baking sheet. Add the parmesan sauce and combine. Transfer to the oven and roast at 400 degrees F for 25 to 30 minutes.
While the potatoes and chickpeas are roasting, prepare the Yogurt sauce. Combine the Yogurt, avocado oil, salt, black pepper, lemon juice, shredded cucumber, mint, and dill in a bowl.
Remove the sheet pan from the oven after about 30 minutes and allow it to cool.
Serve the roasted chickpeas and potatoes with the Yogurt sauce, and enjoy! The detailed recipe is on the recipe card below.
Commonly Asked Questions
What is a vegan substitute for cheese in this recipe? Nutritional yeast would add cheesy flavor to this meal and be a good vegan substitute.
Can I use vegan yogurt instead of Greek yogurt? Sure, you can. However, please use thick vegan yogurt because the sauce needs to be dense.
Can another kind of potato be used? Sweet potatoes would also be an excellent substitute for this meal, as they contain antioxidants and nutrients.
Other Roasted Meals You Will Love
Sweet Potatoes, Zucchini, Pepper, and Steak Sheet Pan Dinner
Roasted Brussels Sprouts with Salmon and Sweet Potatoes
Dijon Mustard Chicken Sheet Pan Dinner
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Sheet-Pan Roasted Parmesan Chickpeas and Potatoes with Yogurt Sauce
Ingredients
- 1 LB baby potatoes
- 2 cups canned chickpeas
- ½ cup Parmesan cheese (sub for nutritional yeast )
- 4 TBSP avocado oil (sub for olive oil)
- 1 cup Greek yogurt (sub for vegan yogurt )
- 3 TBSP Lemon juice
- ½ cup Shredded cucumber
- 1 TBSP chopped mint
- salt to taste
- 1 tsp garlic powder
- 1 tsp Oregano
- 2 tsp black pepper
- 1 tsp dill
Instructions
- Preheat the oven to 400 degrees F.
- Wash and drain the canned chickpeas.
- Wash and cut the baby potatoes into two halves for each potato.
- Place the potatoes and chickpeas on a baking sheet.
- To make the parmesan sauce, combine the Parmesan cheese, 3 TBSP avocado oil, 1 tsp oregano, 1 tsp garlic powder, salt to taste, and 1 tsp black pepper in a mixing cup. Add the sauce to the baking sheet and combine it with the chickpeas and potatoes.
- Transfer the baking pan to the oven and roast at 400 degrees F for 25-30 minutes.
- To make the yogurt sauce, Combine the Greek yogurt, lemon juice, shredded cucumber, dill, 1 tbsp avocado oil, mint, salt to taste, and 1 tsp black pepper.
- Serve: Add the yogurt sauce to a plate, add the roasted potatoes and chickpeas, and enjoy!
