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.
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!