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Photo of Oven-roasted chickpeas & vegetables by WW

Oven-roasted chickpeas & vegetables

3
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
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.

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. 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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