Sheet Pan Lemon Garlic Chickpeas with Baby Potatoes & Carrots is a healthy vegan recipe that will be a weeknight staple. It’s an easy-to-make plant-based meal that is ready in under 40 minutes & full of flavor at every bite!
Sometimes less complex is the best when it comes to a tasty plant-based meal, & that is indeed the case with this vegan sheet pan recipe.
The sheet pan includes crispy chickpeas & hearty vegetables that get coated in a lemon-garlic concoction. Bake for about 25 minutes & you’ve got yourself a weeknight winner!
Enjoy this Sheet Pan Lemon Garlic Chickpeas with Baby Potatoes & Carrots as is, pair with fresh greens, cooked cauliflower rice, or however you’d like!
Why You’ll Love This Vegan Sheet Pan Recipe
- Loaded with Nutrition: An easy-to-make meal that’s created with plant-based protein & hearty veggies to nourish your body!
- Quick & Easy: It’s the perfect vegan sheet pan recipe to prepare on a busy weeknight, as it comes together in under 40 minutes & cleanup is a breeze.
- Great for Meal Prep: This Sheet Pan Lemon Garlic Chickpeas with Baby Potatoes & Carrots stores well in the fridge, making it the best vegan recipe to prepare in advance for healthy dinners throughout the week.
Ingredients
- Organic Chickpeas: Roasted to perfection to provide a nice crunch, as well as plant protein & fiber.
- Organic Yellow Baby Potatoes: These small potatoes, often referred to as new potatoes, are the perfect addition to add some heartiness.
- Organic Carrots: For some vibrancy & nutrients.
- Organic Lemon Garlic Mixture: A combination of avocado oil, fresh lemon juice, garlic cloves, & dried herbs.
How to Make
- Lemon Garlic Mixture. In a bowl, whisk the mixture together.
- Sheet Pan. Preheat the oven to 425 degrees F. On a sheet pan lined with parchment paper, add the drained chickpeas & vegetables. Toss with lemon garlic mixture. Top with the lemons & transfer to the oven for 20–25 minutes, flipping halfway through.
- Assemble. Divide the sheet pan between bowls & enjoy!
Tips for Making this Vegan Sheet Pan Recipe Perfectly
- Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
- Baking: Be sure to flip the chickpeas & vegetables halfway, as this ensures even baking.
- Serving Suggestions: Enjoy as is or serve with fresh greens, quinoa, or cooked cauliflower rice!
Storing & Reheating
This Sheet Pan Lemon Garlic Chickpeas with Baby Potatoes & Carrots is the perfect vegan recipe for healthy leftovers & make-ahead dinners!
Storing. Transfer the cooled sheet pan ingredients to an airtight glass container & refrigerate for up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the ingredients to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through.
More Healthy Sheet Pan Recipes
- Cajun Chickpea Sheet Pan Dinner
- Roasted Vegetable & Chickpea Sheet Pan Breakfast
- Roasted Vegetable & Chickpea Sheet Pan with Avocado Pico de Gallo
- Taco-Spiced Roasted Vegetable & Chickpea Sheet Pan with Cashew Sour Cream
- Roasted Vegetable & Chickpea Sheet Pan with Avocado Green Goddess Sauce
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Xoxo.
CMG.
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Sheet Pan Lemon Garlic Chickpeas with Baby Potatoes & Carrots
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Sheet Pan Lemon Garlic Chickpeas with Baby Potatoes & Carrots is a healthy vegan recipe that will be a weeknight staple. It’s an easy-to-make plant-based meal that is ready in under 40 minutes & full of flavor at every bite!
Ingredients
Always opt for organic ingredients.
LEMON GARLIC MIXTURE
- 2 tbsp fresh lemon juice
- 4 garlic cloves, minced
- 1 tbsp avocado oil
- 1 tsp dried oregano
- 1 tsp dried basil
- Sea salt & black pepper, to taste
SHEET PAN
- 1 (15-oz) can chickpeas, drained
- 2 cups baby potatoes, quartered
- 3 large carrots, sliced diagonally
Instructions
- Lemon Garlic Mixture. In a bowl, whisk the mixture together.
- Sheet Pan. Preheat the oven to 425 degrees F. On a sheet pan lined with parchment paper, add the drained chickpeas & vegetables. Toss with lemon garlic mixture. Top with the lemons & transfer to the oven for 20–25 minutes, flipping halfway through.
- Assemble. Divide the sheet pan between bowls & enjoy!
Notes
Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
Baking: Be sure to flip the chickpeas & vegetables halfway, as this ensures even baking.
Serving Suggestions: Enjoy as is or serve with fresh greens, quinoa, or cooked cauliflower rice!
Storing & Reheating: Transfer the cooled sheet pan ingredients to an airtight glass container & refrigerate for up to 4 days.To reheat, preheat the oven to 350 degrees F. Transfer the ingredients to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through.
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