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Cauliflower Chickpea Sheet Pan Dinner


  • Author: Vicky & Ruth
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 9 1/2 cups 1x
  • Category: dinner
  • Method: roasting
  • Cuisine: vegan

Description

Love sheet pan dinners? So do we! 5 minute of prep time, 30 minutes in the oven, and done. And the combinations are endless! We see a lot of these in our future… We’re starting with a Cauliflower Chickpea Sheet Pan Dinner that packs so much flavor, it will knock your socks off.


Ingredients

  • 1.5 pounds fresh or frozen cauliflower florets
  • 1 pound baby Bella mushrooms, sliced ( you can also use your favorite kind mushrooms)
  • 1 pint grape tomatoes, sliced in half length wise
  • 15oz canned chickpeas, rinsed and drained
  • Seasoning mix:
  • 1/4 cup balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp sumac
  • 1 tbsp dry oregano
  • 1 tsp salt
  • Garnish:
  • Fresh chopped cilantro or parsley (optional)

Instructions

  1. Preheat the oven to 400F. Line a large baking sheet with parchment paper
  2. Arrange the cauliflower, mushrooms, tomatoes and chickpeas evenly on the baking sheet
  3. Whisk the seasoning mix ingredients in a bowl or glass measuring cup, and pour it over the vegetables and chickpeas. Mix gently to evenly distribute the seasoning
  4. Bake for 30 minutes or until the cauliflower is done. Garnish with chopped cilantro or parsley (optional)

Nutrition

  • Serving Size: 2 cups
  • Calories: 228
  • Sugar: 12
  • Sodium: 732
  • Fat: 9
  • Saturated Fat: 1.2
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 30
  • Fiber: 10
  • Protein: 11.5
  • Cholesterol: 0
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