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    Home » Recipes » Grateful Grazer

    Published: Apr 11, 2019 · Modified: Mar 11, 2022 by Stephanie McKercher, RDN · This post may contain affiliate links · 7 Comments

    Chickpea Sheet Pan Dinner with Maple Thyme Mustard Vinaigrette

    Jump to Recipe Print Recipe

    Seasonal veggies and a tangy mustard vinaigrette put this quick and easy Chickpea Sheet Pan Dinner on top of my weeknight cooking list.

    Bowl of chickpea sheet pan dinner with carrots, green beans and rice in clay bowl.

    When I think about weeknight dinners, my mind goes immediately to all things quick, easy, and nourishing. Everyday cooking is all about efficiency, but I’m not willing to sacrifice good flavor to save a few minutes, either.

    Some shortcuts (like swapping in canned beans) are necessary when you’re short on time, but others (looking at you, premade sauces) usually aren’t worth it. It takes less than 2 minutes (literally) to whisk together a homemade vinaigrette and the flavor is so, SO much better.

    What I really love about this Chickpea Sheet Pan Dinner is that it only requires about 7 minutes of active time in the kitchen, and that’s including the homemade Maple Thyme Mustard sauce. How’s that for weeknight friendly?

    Sheet Pan Dinner with chickpeas, carrots, and green beans.
    Chickpeas, carrots, and radishes in a stone bowl with rice.

    How to Make a Chickpea Sheet Pan Dinner

    This sheet pan dinner is the definition of easy.

    First you mix together the veggies in a large bowl: chickpeas, carrots, green beans, radishes, oil, and lemon. Stir it all around (you can use a spatula or your hands) until everything is evenly coated with oil. Then spread the mixture on a sheet pan and bake it for about a half hour.

    You technically could call it a day right here, but you remember what I said about homemade sauce, right?

    Whisking mustard with a little oil and vinegar (plus some fresh thyme, maple, and garlic) is one of the quickest ways to pump up the flavor of this sheet pan dinner—or any grain bowl or salad you make this season.

    I make the dressing right after I pop the sheet pan in the oven so the flavors have time to marinate on the counter while everything else is cooking.

    I also like to serve this meal with brown rice (basmati is my fave) and a few flavorful add-ons like capers, parsley, and toasted pine nuts.

    A little bit extra, I know, but still decidedly weeknight.

    Chickpeas, carrots, and green beans in a stone bowl with smaller bowl of rice and herbs.
    Closeup of sheet pan dinner with chickpeas, carrots, and green beans.
    Chickpeas, carrots, and radishes in a stone bowl with rice.

    Chickpea Sheet Pan Dinner with Maple Thyme Mustard Vinaigrette

    Chickpeas and seasonal vegetables are roasted and drizzled with a flavorful Maple Thyme Mustard Vinaigrette in this vegan sheet pan dinner recipe.
    5 from 4 votes
    Print Pin Save Saved! Rate
    Course: dinner, lunch
    Cuisine: gluten-free, vegan
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 2 people
    Author: Stephanie McKercher, RDN

    Ingredients

    Sheet Pan:

    • 1 cup cooked chickpeas, drained and rinsed if canned
    • 5 carrots, halved (I used rainbow carrots)
    • 16 green beans (½ pound)
    • 6 radishes, halved (1 cup)
    • 2 tablespoons grapeseed oil
    • 1 tablespoon lemon juice
    • ½ teaspoon onion powder
    • Salt and pepper

    Mustard Vinaigrette:

    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon cider vinegar
    • 1 tablespoon whole grain mustard
    • ½ tablespoon maple syrup
    • 1 teaspoon chopped fresh thyme
    • 1 clove garlic, minced (1 teaspoon)
    • Salt and pepper

    Optional for serving:

    • Brown rice
    • Capers
    • Parsley
    • Pine nuts, toasted if desired

    Instructions

    • Preheat oven to 450 degrees Fahrenheit and position a rack in the center position of oven. Stir chickpeas, carrots, green beans, radishes, grapeseed oil, lemon juice, onion powder, and salt and pepper until mixed. Spread on a sheet pan and bake 30 minutes, or until vegetables are tender and chickpeas are crispy.
    • While the sheet pan is in the oven, prepare the mustard vinaigrette. Whisk extra virgin olive oil, cider vinegar, whole grain mustard, maple syrup, fresh thyme, garlic, and salt and pepper. Set aside until ready to serve.
    • Remove sheet pan from oven and transfer to serving bowl. Pour mustard vinaigrette on top and serve with brown rice, capers, parsley, and pine nuts if desired.

    Notes

    Cover and store leftovers in refrigerator up to one week.
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    Like this Chickpea Sheet Pan Dinner recipe? Save it on Pinterest or share the link with a friend.

    Black text reads, "Chickpea Sheet Pan Dinner with Maple Mustard Vinaigrette," and there is a stone bowl with chickpeas, carrots, green beans, and radish.

    Try These Recipes Next:

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    • Easy Vegan Sweet Potato Casserole with Pecans
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    1. Esther Cooper says

      September 22, 2021 at 7:51 pm

      This recipe was so easy, so good and who knew roasted radishes were sweet.
      The vinaigrette was outstanding, made the dish spectacular and could be used in so many other dishes. A little knowledge is a great thing.
      Thank you.

      Reply
      • Stephanie McKercher, RDN says

        September 24, 2021 at 3:40 pm

        I love how roasting brings out the sweetness of the radishes! Thanks so much for your feedback, Esther!

        Reply
    2. Courtney L McLaughlin says

      September 14, 2021 at 7:41 am

      This was AMAZING!!!!! The Vinaigrette was out of this world, will def become apart of the regular "meal rotation" in our house.

      Reply
      • Stephanie McKercher, RDN says

        September 18, 2021 at 8:30 pm

        Thanks, Courtney! So glad you enjoyed it. 🙂

        Reply
    3. Sue says

      August 30, 2020 at 4:55 am

      5 stars
      This was wonderful, is there any chance we can get nutritional panels please, I’m trying to do vegan low carb so this would really help. Thank you.

      Reply
      • Stephanie McKercher, RDN says

        September 02, 2020 at 6:06 pm

        Thanks, Sue! I'll take your feedback about nutrition panels into consideration. Glad you enjoyed the recipe!

        Reply
    4. Sarah | Well and Full says

      April 15, 2019 at 11:52 am

      I absolutely LOVE sheet pan dinners - anything that can save me time doing dishes is a win in my book!

      Reply

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