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.
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!
Notes
You can store the sauce in a separate container.