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CHICKPEA, POTATO & PARSLEY BOWL

top down view of chickpea, potato and parsley bowl.

5 from 1 reviews

A sheet pan dinner to make your life easy! Paired with fresh parsley and a creamy lemon-tahini dressing, it’s healthy and delicious.

Ingredients

Lemon Tahini Dressing

Instructions

Preheat oven to 425 degrees F. Line a rimmed sheet pan with parchment paper, a silpat or lightly grease with oil.

Roasting: Place potatoes, carrots and chickpeas on sheet pan, drizzle with oil, sprinkle with spices and herbs of choice, and toss together to coat, either using your hands or two large spoons. Spread veggies in a single layer, sprinkle with additional seasonings if needed. Place in oven on middle rack, center of oven and bake for 40 minutes, stirring 2 – 3 times.

Dressing: In a mason jar or small bowl, add the tahini, water, lemon juice and salt, and mix well.

Chop the parsley.

Serve: Once veggies are done, let cool a few minutes and assemble your bowls.

For dressing variation, try this Creamy Lemon-Herb Hemp Dressing or Sriracha Cashew Cream Sauce!

Serves 2 – 3

NOTES:

Feel free to add 1/2 – 1 teaspoon fresh or dried thyme, rosemary or oregano.

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