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.
Course dinner, lunch
Cuisine gluten-free, vegan
Prep Time 5 minutesminutes
Cook Time 30 minutesminutes
Total Time 35 minutesminutes
Servings 2people
Author Stephanie McKercher, RDN
Ingredients
Sheet Pan:
1cupcooked chickpeas,drained and rinsed if canned
5carrots,halved (I used rainbow carrots)
16green beans(½ pound)
6radishes,halved (1 cup)
2tablespoonsgrapeseed oil
1tablespoonlemon juice
½teaspoononion powder
Salt and pepper
Mustard Vinaigrette:
2tablespoonsextra virgin olive oil
1tablespooncider vinegar
1tablespoonwhole grain mustard
½tablespoonmaple syrup
1teaspoonchopped fresh thyme
1clovegarlic,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.