Sheet Pan Chickpeas and Vegetables with Pomegranate Tahini

Sheet Pan Chickpeas and Vegetables with Pomegranate Tahini is the perfect easy vegan Christmas dinner recipe to make this year. Crispy chickpeas, roasted sweet potatoes, and caramelized Brussels sprouts all come together on one sheet pan and are then finished with a pomegranate tahini sauce and fresh pomegranate seeds. Ready in just 30 minutes, this vegan sheet pan recipe is a flavorful way to enjoy plant protein and roasted veggies for a weeknight meal or holiday gathering!

Christmas is so close, and if you’re still on the hunt for the best easy vegan dinner recipe, you’re in the right spot. This Sheet Pan Chickpeas and Vegetables with Pomegranate Tahini is not only an effortless recipe, but it’s also packed with healthy, colorful ingredients.

It all starts by roasting up some chickpeas and your favorite seasonal vegetables on one pan, then finishing everything with a drizzle of the pomegranate tahini sauce and fresh pomegranate seeds. Easy peasy!

While this vegan sheet pan is perfect for taking center stage during the holidays, it’s definitely one of those recipes you’ll want to keep on hand throughout the winter months!

Why This Easy Vegan Sheet Pan Recipe Deserves a Spot at Your Christmas Dinner

• Easy to Make and Minimal Mess: The roasted chickpeas and vegetables come together in about thirty minutes using just one sheet pan, making this an effortless recipe.
• Vibrant in Color and Packed with Nutrition: This vegan sheet pan is one of those recipes that is not only popping with color but also full of healthy, seasonal ingredients. It’s the perfect easy vegan recipe to take the spotlight at your Christmas dinner table.
• Weeknight Winner: Take full advantage of the winter produce and enjoy this vegan sheet pan anytime you need a quick, nutritious, and delicious meal.

Ingredients Needed for This Vegan Sheet Pan Recipe

• Organic Chickpeas: Also known as garbanzo beans, chickpeas are a great source of plant-based protein, fiber, healthy fats, and carbohydrates. Not only do they amp up the plant power, but by roasting them with the vegetables, they transpire a crispy texture!
• Organic White Sweet Potato: Nutrient-rich and full of fiber (if you keep the skin on). Truly, any organic sweet potato will do, and even butternut squash if that’s what you’re in the mood for.
• Organic Brussels Sprouts: Packed with antioxidants and several powerful nutrients. If you’re not a fan, organic broccoli or cauliflower florets would be a suitable swap.
• Organic Pomegranate Tahini: A simple whisk of raw tahini, pomegranate syrup, fresh lemon juice, and garlic adds the right amount of creamy, natural sweetness that really takes this vegan sheet pan recipe up a notch. For the pomegranate syrup, Just Date is a phenomenal doctor-founded and women-owned brand whose ingredients include organic pomegranate juice and organic Medjool date syrup.
• Organic Pomegranate Seeds: Rich in polyphenols to help fight off oxidative stress and inflammation. They’re also a sweet-tart way to add some vibrancy to the roasted chickpeas and vegetables.

Steps to Make the Roasted Chickpeas and Vegetables

1. Sheet Pan. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper. Add the drained chickpeas and chopped vegetables. Toss with the avocado oil and seasonings. Roast for 20–25 minutes, tossing halfway, until the chickpeas are crispy and the veggies are tender.
2. Pomegranate Tahini Sauce. In a bowl, whisk together the sauce ingredients first. Next, gradually add in the spring water until a thick, yet pourable consistency is achieved.
3. Serve. Divide the chickpeas and roasted vegetables between bowls. Drizzle with the pomegranate tahini sauce and fresh pomegranate seeds. Enjoy!

Vegan Sheet Pan Recipes: Success Tips

• Crispy Chickpeas: The key to achieving crispy chickpeas is to drain them well prior to adding them to the sheet pan.
• Organic Pomegranate Syrup: Just Date is my recommended brand, as the ingredients include organic pomegranate juice and organic Medjool date syrup. Simple, sweet, and so great!
• Organic Vegetables: Use your preferred variety of sweet potato, or swap the Brussels sprouts with broccoli/cauliflower florets.

Storing and Reheating Easy Vegan Christmas Dinner

• Storing: Store the cooled sheet pan ingredients in a glass container (without any toppings) and refrigerate for up to 4 days.
• Reheating: To reheat, preheat the oven to 350°F (175°C) and place your portion in an oven-safe bowl. Warm in the oven for about 15 minutes, or until heated through, then enjoy with the toppings.

More Vegan Sheet Pan Recipes to Make

• Maple Dijon Chickpea & Fall Vegetable Sheet Pan
• Roasted Fall Vegetables with Balsamic Tahini Sauce
• Sheet Pan Maple Apple Chickpeas & Vegetables

If you made this Sheet Pan Chickpeas and Vegetables with Pomegranate Tahini recipe, I’d be so grateful if you would leave a rating and review below. Your feedback not only makes my day, but it also helps others discover the blog! Be sure to follow on Pinterest, Instagram, and TikTok for even more healthy content!

Xoxo.

CMG.

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