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Roasted vegetables with chickpeas on a white plate

Roasted Vegetables and Chickpeas

This easy one-pan dish is both healthy and customizable. Use your own favorite roasting vegetables or whatever is in season!
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Cook Time:45 mins
Total Time:1 hr
CourseSide Dish
CuisineGluten-Free, Oil-Free Option, Vegan
Servings8

Ingredients

  • 15 oz. can chickpeas
  • 2 medium carrots
  • 4 medium potatoes (about 1 lb. - I use yukon gold)
  • 1/2 head cauliflower
  • 1 small head broccoli
  • 1 small red onion
  • 1 1/2 cups mushrooms (about 4-6 oz.)
  • 5-6 cloves garlic
  • 1-2 tsp. dried basil (or other herb of choice)
  • 2 Tbsp. olive oil (optional*)
  • 1/4 tsp. salt (more/less to taste)

Instructions

  • Preheat oven to 425°F (218°C).
  • Prepare the vegetables: Mince garlic, dice carrots and potatoes, chop broccoli and cauliflower into bite-sized pieces, halve/quarter the mushrooms, and slice the onion.
  • Rinse and drain the chickpeas.
  • On a large baking sheet (use two if you’d like to space them out), place all the vegetables and chickpeas. Drizzle them with olive oil* and toss to coat. Add salt and basil, and toss again.
  • Place in the oven and roast for 40-45 minutes, stirring halfway through.

Notes

*For oil-free baking: Omit the olive oil and line your pan with parchment paper for easy non-stick baking.
Yield: This makes a very large batch so reduce or halve if desired.
Recipe adapted from Better Homes & Gardens.

Nutrition Per Serving (Estimate)

Calories: 197 kcal | Carbohydrates: 33 g | Protein: 8 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Potassium: 919 mg | Fiber: 8 g | Sugar: 4 g | Vitamin A: 3032 IU | Vitamin C: 105 mg | Calcium: 87 mg | Iron: 2 mg