Vegan delight! Sheet pan roasted vegetables with crispy chickpeas. 5/13/21

Roasted sheet pan vegetables (and a little tofu) with crispy chickpeas

If you are a vegetable lover like I am then this plateful of vegetables, a little tofu, and chickpeas makes your eyes widen and your mouth water. And if you are someone who likes minimal mess and dinner on the table in short order then this dish is for you.

I cut up the vegetables and tossed them along with the chickpeas and a couple pieces of leftover tofu in some olive oil and salt. I put everything on a sprayed, aluminum foil lined sheet pan. Next I popped the sheet pan in a 425F oven for 25 minutes. And then I was done.

I chose onion, cauliflower, broccoli, cabbage and carrots for my vegetables. Their oven roasting time is close enough for them to go on the sheet pan together. The chickpeas developed a slightly crisp skin and were a bit denser. Along with an apple for dessert I definitely got my servings of fruits and vegetables in for the day. Plus I felt good about what I was eating!

This entry was posted in American, Easy, Healthy tips, Kitchen tips, Legumes, Sheet pan, Vegan, Vegetables, Vegetarian and tagged , . Bookmark the permalink.

1 Response to Vegan delight! Sheet pan roasted vegetables with crispy chickpeas. 5/13/21

  1. Pingback: Vegan delight! Sheet pan roasted vegetables with crispy chickpeas. 5/13/21 — Omnivore | My Meals are on Wheels

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s