Citrus & Herb Dijon Chickpeas & Roasted Vegetables Sheet Pan with Garlic Yogurt Sauce

Last Updated on November 10, 2024 by Christin Gillespie

This Citrus & Herb Dijon Chickpeas & Roasted Vegetables Sheet Pan with Garlic Yogurt Sauce is a mouthful of deliciousness. Spiced crispy chickpeas and herbed roasted vegetables get paired with a savory garlic yogurt sauce and creamy avocado. It’s the perfect healthy vegan sheet pan recipe that is customizable, meal prep friendly, and ready in 45 minutes!

This healthy vegan sheet pan recipe is not your average. It’s a vibrant, flavorful, and best of all, easy meal that is perfect for a nutritious dinner. Needless to say, it checks all the boxes.

Even though the crispy chickpeas and roasted veggies are phenomenal, what really takes this vegan sheet pan recipe to the next level is the garlic yogurt sauce. It’s super savory, with a bit of a tang, because we’re using coconut yogurt. Just be sure to use a plain flavor, as well as a clean brand.

Regardless if you’re on the hunt for a quick meal, a nutritious meal prep option, or just want a tasty dinner, this Citrus & Herb Dijon Chickpeas & Roasted Vegetables Sheet Pan with Garlic Yogurt Sauce, is it! 

Why You’ll Love This Vegan Sheet Pan Recipe

• Full of Flavor & Loaded with Nutrition: A vegan sheet pan recipe that’s loaded with veggies and plant protein, is paired perfectly with a gut healthy coconut yogurt sauce.
• Quick & Easy: This vegan recipe comes together in about 45 minutes.
• Great for Meal Prep: This Citrus & Herb Dijon Chickpeas & Roasted Vegetables Sheet Pan with Garlic Yogurt Sauce recipe stores well in the fridge, making it a great recipe to meal prep for quick lunches or dinners throughout the week.

Ingredients

• Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as plant protein + fiber.
• Organic Yellow Onion: I used yellow, but any color that you have will work great!
• Organic Asparagus: If you don’t have those on hand, swap for broccoli, brussel sprouts, or traditional green beans!
• Organic Sweet Potato: For this recipe I used organic Japanese sweet potato, but any sweet potato works in this recipe. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing. 
• Organic Spices & Herbs: Smoked paprika, dried rosemary, sea salt, & black pepper, are used to flavor this dish.
• Organic Dijon Mustard: A little goes a long way to intensify the flavors.
• Organic Lemon: I find roasting up a lemon adds the perfect amount of citrus flavor. 
• Organic Garlic Yogurt Sauce: It only takes a couple of minutes to whip up and pairs perfectly with the sheet pan. 
• Organic Avocado: For some additional healthy fats & creaminess!

How To Make

1. Marinate Chickpeas. First, press as much liquid out of the chickpeas as you can and set aside. In a mixing bowl, whisk together the marinade ingredients, then add the chickpeas to the bowl and combine until coated. Let sit for 15 minutes. 
2. Crispy Chickpeas & Potatoes. Preheat the oven to 425 degrees F. Transfer the marinated chickpeas on a lined baking sheet. On a separate lined baking sheet, combine the diced potatoes & seasoning with the half of the avocado oil. Toss well to evenly coat. Transfer both the oven and roast for 25 – 30 minutes, flipping halfway. 
3. Add the Vegetables. At 15 minutes, halfway point, add the asparagus, onion, and sliced lemon to the potatoes. Bake for the final 10 – 15 minutes.
4. Garlic Yogurt Sauce. In a bowl, combine all ingredients to a bowl and stir until fully combined.
5. Assemble. Divide sheet pan ingredients to bowls and pair with a dollop of the garlic yogurt sauce and sliced avocado. Enjoy!

Tips for Making this Vegan Sheet Pan Recipe Perfectly

• Organic Marinade: Be sure to let the chickpeas marinade for 15 minutes prior to baking. This ensures optimal flavor.
• Organic Sweet Potato: Select your favorite type of sweet potato for this vegan bowl. I used organic Japanese sweet potatoes.
• Organic Asparagus: If you don’t have those on hand, swap for broccoli, brussel sprouts, or traditional green beans!
• Baking: Be sure to use two separate baking sheets for the chickpeas & vegetables. This ensures that everything doesn’t get overcrowded & ensures an even bake. 
• Organic Coconut Yogurt: Use a plain flavor, because the extra sugar isn’t needed. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.

Storing & Reheating

This Citrus & Herb Dijon Chickpeas & Roasted Vegetables Sheet Pan with Garlic Yogurt Sauce recipe is perfect for leftovers & meal prep! Just be sure to let the ingredients cool completely before transferring to an air-tight glass container. 

Fridge Storage. Transfer ingredients to separate air-tight glass containers and refrigerator for up to 4 days. Assemble them when ready to enjoy.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the harvest bowl ingredients to an oven-safe bowl. Place in the oven for about 15 minutes, until warmed through. To serve, pair with avocado & garlic yogurt sauce.

More Recipes You’ll Love

• Herbed Sweet Potato, Green Bean, & Chickpea Sheet Pan Dinner
• Citrus & Herb Chickpea Dinner
• Italian Herb Roasted Vegetable & Chickpea Sheet Pan Dinner
• Vegan Sheet Pan Harvest Bowl with Garlic Yogurt Sauce
• Chickpea & Sweet Potato Hash
• Vegan Pesto Buddha Bowl

Sharing Is Caring!

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

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