Dijon Garlic Sheet Pan Vegetables & Chickpeas

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These sheet pan veggies and chickpeas are tossed in a quick and easy Dijon garlic marinade, then roasted until crisp. Serve over nutritious leafy greens for a healthy dinner on the sheet. Gluten free, grain free, nut free.

Dijon Garlic Sheet Pan Vegetables & Chickpeas is the no-fuss weeknight dinner you’ve been looking for! It’s loaded with wholesome veggies, hearty potatoes, and chickpeas, then served over tender greens. All you need are 9 simple ingredients and your favorite baking sheet to make these flavorful veggie bowls.

Table of contents
  1. All about these delicious and nutritious veggie bowls
  2. What you need for leaf pan vegetables
  3. How to make sheet vegetables and chickpeas
  4. serving suggestions
  5. How to store sheet pan vegetables
  6. Substitutions and Variations
  7. Frequently asked questions about recipes
  8. Sheet Pan Garlic Dijon Chickpea Bowls Recipe
Vegetables, chickpeas and salad served in a white bowl

All about these delicious and nutritious veggie bowls

I’ve been on a sheet pan meal kick for a while now – they’re quick, easy to customize, and a great way to grab a few servings of veggies for dinner. If I can cook and fry a healthy vegan dinner in just minutes, I’m a happy camper!

Not to mention those sheet pan veggies and chickpeas tossed in an incredibly flavorful Dijon garlic marinade. Seriously – don’t be surprised if you eat this dish right off the tin on the kitchen counter.

What you need for leaf pan vegetables

To prepare these sheet vegetables at home, only 4 components are required:

  1. Marinade: You know Dijon Garlic is one of my all time favorite flavor combinations and this one doesn’t disappoint! All you need is olive oil, Dijon, garlic, and salt and pepper.
  2. Vegetables: I used small potatoes, peppers and carrots. The sky really is the limit here, so turn it on and use your favorite.
  3. Chickpeas: A little plant-based protein turns this sheet metal dish from a side dish into a meal!
  4. Salad: You need a bed to serve your roasted veggies and chickpeas on! To keep it light and nutritious, I recommend a simple kale salad tossed in extra Dijon dressing to tie it all together.

How to make sheet vegetables and chickpeas

  1. a coat Potatoes, carrots and peppers in the Dijon garlic marinade.
  2. Spread the vegetables on ⅔ of a large sheet pan.
  3. Add to the chickpeas in the same vegetable bowl and Mix Brush in the remaining Dijon garlic marinade. Spread over the remaining ⅓ of the sheet pan.
  4. roast meat until golden brown and crispy.
  5. while it bakes do the kale salad. whisk the oil, mustard, lemon juice, salt and pepper. massage the kale in the dressing until shiny and shrivel.
  6. surcharge the warm sheet vegetables and the chickpeas over the kale with the desired side dishes. Enjoy!

Caitlin’s cooking tips

  • Pat the chickpeas dry before marinating and frying. If they go into the oven too moist, they won’t come out nearly as crispy and tasty. For best results, rinse the chickpeas thoroughly under cold water, then place on a clean tea towel and pat dry.
  • Check if your Dijon mustard is vegan. It may come as a surprise that not all Dijon mustards are suitable for vegans. As with conventional sugar, the ingredients used to make Dijon mustard are typically vegan, but the filtering process is not. Dijon mustard often undergoes filtering processes that contain animal by-products. To confirm yours is vegan, check the brand online. Popular brand Gray Poupon has confirmed that their mustards are suitable for vegans.

serving suggestions

Unlike many sheet pan vegetable recipes online, these sheet pan vegetables are made with protein-rich chickpeas and hearty potatoes to make a filling sheet pan meal. Garnish with fresh parsley for an easy weeknight nutritional bowl. Or, if desired, serve with a simple side like Rosemary Garlic Tofu, Lemon Pepper Orzo, or Instant Garlic Rice.

If you’re looking for easier sheet pan recipes, you’ll also love these Vegan Sheet Pan Fajitas, Sheet Pan Za’atar Chickpeas with Sweet Potatoes, and this Vegan Sheet Pan BBQ with Roasted Vegetables!

How to store sheet pan vegetables

Leftover veggie bowls from the sheet pan are best served hot and crispy, but will keep in the fridge for up to 3 days. Freezing leftovers is not recommended.

If you plan on making these bowls for meal prep, keep the kale salad and vegetable mix separate. For best results, rub the kale with the oil, Dijon, lemon juice, and salt and pepper just before eating. This will prevent it from getting soggy.

Use the oven, toaster, or air fryer to reheat the vegetables and chickpeas. They get soft and mushy in the microwave and are not ideal.

Substitutions and Variations

  • Potato Options: I used fish potatoes, but any potato will do. Yukon Gold or sweet potatoes would be great here. If using a large potato, cut into bite-sized quarters or wedges.
  • Vegetable options: Really any veg you would like would be great here. Use this vegetable sheet pan recipe as an opportunity to clean out the fridge. Brussels sprouts, butternut squash, tomatoes, or green beans would be great, for example.
  • Kale Substitute: If you don’t like kale or just don’t have one on hand, substitute another green like chard, collard greens, mustard greens, arugula, or even spinach. Another great opportunity to use up whatever is growing in your home garden or stored in the fridge.
Dijon garlic chickpeas served in a white bowl with veggies on the side

Frequently asked questions about recipes

What temperature is best for baking vegetables?

In order to roast vegetables and chickpeas well, it is important to use a higher oven temperature. The sweet spot for my oven is 210°C (415°F), but if you know your oven tends to run on the cool side feel free to increase it to 220°C (430°F).

Why are my oven vegetables mushy?

If the temperature is too low, the veggies will steam instead of roast, resulting in soggy, non-crisp veggies. Or if the veggies or chickpeas were wet before throwing them in the marinade, that can also cause them to become mushy. Pat dry before turning and toasting for best results.

Can I cook these sheet pan vegetables in the air fryer?

I haven’t personally tested it, but I’m sure it would work fine! You would need to make a smaller recipe or cook in batches – start with about 15 minutes and adjust as needed.

Do I have to turn the vegetables when frying?

I didn’t find it necessary, but if the veggies seem to be getting more color on the back of the baking sheet, you can turn the pan halfway through to cook them evenly.

Enjoy! If you make this recipe and decide to pass it on Facebook or Instagramdon’t forget to tag me @FromMyBowl + #FromMyBowl! I would also appreciate if you could leave a comment below with a recipe rating! Thanks for the support 😊

For the stir-fried vegetables:

  • 2 tablespoon olive oil
  • 2 tablespoon Dijon mustard
  • 3 cloves garlic crushed
  • salt and pepper
  • 1 lb Gold or young potatoes cut in half*
  • 1 Red pepper rolled
  • 3 carrots chopped
  • 1 15 ounce can Chickpeas rinsed and patted dry
  • Chopped parsley To serve!

For the salad:

  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • juice of 1/2 lemon 1-2 tablespoons
  • salt and black pepper taste
  • 1 bunch of cabbage destalked and chopped

  • Preparation: Preheat the oven to 415 F and set a baking sheet aside.

  • Make the marinade: Whisk together the oil, mustard, garlic, salt and pepper in a large bowl. Add the potatoes, peppers, and carrots to the bowl and mix with a spatula until evenly coated. Not all of the marinade will be absorbed, but that’s ok! Place the vegetables on the baking sheet and spread evenly over 2/3 of the sheet. Put aside.

  • Chickpeas: Add the chickpeas to the same vegetable bowl and mix well until coated with the remaining marinade. Spread evenly over the remaining 1/3 of the baking sheet.

  • Roast meat: Bake on the top shelf of the oven for 30 to 35 minutes, stirring after 15 minutes, until potatoes are golden and crispy. (Caution: keep the chickpeas separate from the other vegetables so they get crispy)

  • Kale Salad: Use the same bowl as the vegetables; Add oil, mustard, lemon juice, salt and pepper and mix well. Add the chopped kale to the bowl and, using clean hands, massage the dressing into the kale for 60 to 90 seconds until the kale shrivels and appears shiny. Put aside.

  • Serve & Store: Divide the kale among serving bowls and garnish with the roasted vegetables and chickpeas. Sprinkle with parsley and serve warm. Leftovers will keep in the fridge for up to 3 days. I recommend reheating them in an oven, toaster, or air fryer – the microwave will make them mushy.

  • Potatoes: Fingerling potatoes are pretty thin, so I like to cut them in half. If you’re using a round or large potato, you may want to cut them into quarters or wedges so they’re bite-sized.

Calories: 427kcalCarbohydrates: 57GProtein: 13GFat: 18GSaturated Fatty Acids: 2GPolyunsaturated fat: 3GMonounsaturated fatty acids: 11GSodium: 612mgPotassium: 1229mgFiber: 14GSugar: 6GVitamin A: 13365ieVitamin C: 103mgCalcium: 155mgIron: 4mg

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