Roasted Chickpeas & Veggies with Lemon Tahini

  Ingredients: 1 can chickpeas (14 ounces), drained, and rinsed 1 large sweet potato, cut into 1-inch pieces 1 large head of broccoli, cut into bite size florets Drizzle of olive oil or balsamic vinegar Dash of garlic powder Dash of herbs Dash of paprika Salt and freshly ground black pepper to taste 1 large avocado, sliced For the Lemon Tahini Dressing: 2/3 cup tahini Juice of 2 medium lemons Zest of one medium lemon 2 tablespoons maple syrup, plus more to taste 2 cloves garlic 1/3 cup water, plus more as needed Salt to taste Method: Preheat the oven to 450°. Line two large rimmed baking sheet with parchment paper or use non-stick sheets.  Rub the chickpeas between a large kitchen towel to remove the skins. Transfer the chickpeas to a large bowl with the sweet potato and broccoli. Drizzle with olive oil to coat. Add a generous dash of garlic powder, dried herbs and paprika. Season with salt and black pepper to taste. Transfer to the prepared baking sheets in a single layer. Roast the chickpeas and vegetables for 15 minutes.  Toss them so they cook evenly and roast for about another 10 minutes or until the chickpeas are crispy and the sweet potato is fork tender. Meanwhile, prepare the dressing. In a medium bowl whisk the tahini, lemon juice lemon zest and maple syrup. Grate the garlic into the bowl using a microplane grater. Add water until the dressing is the desired consistency. Season with salt.  Serve the roasted chickpeas and vegetables with avocado slices. Drizzle with dressing to taste.  Refrigerate any remaining dressing in an airtight container for up to three days. Enjoy  

Roasted Chickpeas & Veggies with Lemon Tahini

 

Roasted Chickpeas & Veggies with Lemon Tahini

Ingredients:

1 can chickpeas (14 ounces), drained, and rinsed

1 large sweet potato, cut into 1-inch pieces

1 large head of broccoli, cut into bite size florets

Drizzle of olive oil or balsamic vinegar

Dash of garlic powder

Dash of herbs

Dash of paprika

Salt and freshly ground black pepper to taste

1 large avocado, sliced

For the Lemon Tahini Dressing:

2/3 cup tahini

Juice of 2 medium lemons

Zest of one medium lemon

2 tablespoons maple syrup, plus more to taste

2 cloves garlic

1/3 cup water, plus more as needed

Salt to taste

Method:

Preheat the oven to 450°.

Line two large rimmed baking sheet with parchment paper or use non-stick sheets. 

Rub the chickpeas between a large kitchen towel to remove the skins. Transfer the chickpeas to a large bowl with the sweet potato and broccoli. Drizzle with olive oil to coat. Add a generous dash of garlic powder, dried herbs and paprika. Season with salt and black pepper to taste. Transfer to the prepared baking sheets in a single layer.

Roast the chickpeas and vegetables for 15 minutes. 

Toss them so they cook evenly and roast for about another 10 minutes or until the chickpeas are crispy and the sweet potato is fork tender.

Meanwhile, prepare the dressing. In a medium bowl whisk the tahini, lemon juice lemon zest and maple syrup. Grate the garlic into the bowl using a microplane grater. Add water until the dressing is the desired consistency. Season with salt. 

Serve the roasted chickpeas and vegetables with avocado slices. Drizzle with dressing to taste. 

Refrigerate any remaining dressing in an airtight container for up to three days.

Enjoy