Oven-roasted chickpeas & vegetables
3
Points®
Temps total: 25 min • Préparation: 15 min • Cuisson: 10 min • Portions: 4 • Difficulté: Facile
This vegetarian sheet-pan meal comes together in a flash. We roast the combination of chickpeas and vegetables at a high temperature, so it takes only 10 minutes for them to be done. The carrot slices will offer a little bite, the tomatoes will soften and burst, and the zucchini will be buttery tender.
Ingrédients
Plain fat free Greek yogurt
½ cup(s)
Extra virgin olive oil
3 tbsp(s), divided
Garlic powder
1 tsp(s), divided
Kosher salt
1 tsp(s), divided
Carrots
2 medium, thinly sliced
Zucchini
1 large, sliced
Canned drained chickpeas
15½ oz
Cherry tomatoes
12 oz, multicolored, halved
Dried oregano
1 tsp(s)
Smoked paprika
½ tsp(s)
Instructions
1
Preheat the oven to 450°F. In a small bowl, stir together the yogurt, 1 tbsp oil, ½ tsp garlic powder, ¼ tsp salt, and black pepper; set aside.
2
On a large sheet pan, combine the carrots, zucchini, chickpeas, and tomatoes. Drizzle the vegetables with the remaining 2 tbsp oil and sprinkle with the oregano, smoked paprika, and the remaining ¾ tsp salt and ½ tsp garlic powder; toss gently to coat. Roast the vegetables until the zucchini is tender, 10 to 12 minutes. Serve the vegetable mixture with the sauce.
3
Serving size: 1 cup vegetable mixture and 2 tbsp sauce
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