Description
A vibrant and nutritious dish featuring roasted chickpeas and vegetables, served with a creamy tahini dressing.
Ingredients
Scale
- 2 cups broccoli (cut into 1-inch florets)
- 2 cups Brussels sprouts (halved)
- 1 sweet potato (diced into 1/2-inch cubes)
- 15 oz chickpeas (rinsed and drained)
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup Dijon mustard
- 1/2 cup tahini
- 1/2 cup water
- 1/4 cup apple cider vinegar
- 2 tbsp date syrup
- 2 1/2 tbsp lemon juice (freshly squeezed)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the chickpeas, broccoli, Brussels sprouts, and sweet potato with olive oil, garlic powder, salt, and pepper.
- Spread the mixture evenly across a baking sheet and roast for about 25 minutes, stirring halfway through.
- Whisk together the Dijon mustard, tahini, water, apple cider vinegar, date syrup, lemon juice, salt, black pepper, and red pepper flakes in a bowl until smooth.
- Transfer the roasted chickpeas and vegetables to a serving platter and drizzle with tahini dressing.
Notes
Feel free to use any vegetables you have on hand. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg