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!
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