Oven-Roasted Chickpeas and Vegetables
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This vegetarian meal comes together in a flash and can be a main dish or a side. We roast the combination of chickpeas and vegetables at a high temperature for maximum flavor and caramelization. The carrot slices will offer a little bite, the tomatoes will soften and burst, and the zucchini will be buttery tender.
Ingredients
Plain fat free Greek yogurt
½ cup(s)
Extra virgin olive oil
3 Tbsp, divided
Garlic powder
1 tsp, divided
Kosher salt
1 tsp, divided
Black pepper
1 pinch(es)
Carrots
2 medium, thinly sliced
Uncooked zucchini
1 large, sliced
Canned chickpeas (garbanzo beans)
15½ oz, rinsed and drained
Cherry tomatoes
12 oz, multicolored, halved
Dried oregano
1 tsp
Smoked paprika
½ tsp
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
In a large baking dish, 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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