Dinner
Roasted Vegetables with Garlic and Chickpeas (Vegan & Gluten Free)
This healthy roasted vegetable dinner is packed with crunchy textures, savory garlic flavor and satisfying plant-based protein from the chickpeas. Perfect for weeknights or meal prep, it's vegan, gluten-free and full of nutrients.
Total time: ⏱ 30 mins🍽 4 servingsDifficulty: EasyPreparation time: Not specifiedCooking time: Not specified
Nutritional values have not been calculated for this recipe.
A colorful plate loaded with golden roasted new potatoes, vibrant green beans, glazed carrots and crispy chickpeas. The vegetables are covered with visible herbs and a light garlic seasoning.
Ingredients
- 2 cups new potatoes, halved
- 2 cups carrots, chopped
- 1 1/2 cups green beans, trimmed
- 1 1/2 cups canned chickpeas, drained and rinsed
- 2 tbsp olive oil
- 2 cloves garlic, chopped
- 1 tbsp. smoked paprika
- 1/2 tsp. ground cumin
- 1/2 tsp dried thyme or rosemary
- Salt and pepper to taste
- Fresh parsley (optional, for garnish)
Preparation steps
- Preheat oven to 200°C (400°F).
- In a bowl, combine the potatoes, carrots and chickpeas with 1.5 tbsp of olive oil, garlic, paprika, cumin, thyme, salt and pepper.
- Spread on a baking sheet covered with parchment paper. Roast for 25 to 30 minutes, stirring halfway through cooking.
- For the last 10 minutes, toss the green beans with the remaining oil, season and add to the baking sheet.
- Roast until the vegetables are golden and crisp-tender.
- Garnish with chopped parsley and serve hot.
Chef’s tip
For added crunch, dry the chickpeas well before roasting. Add a squeeze of lemon before serving for more freshness. Excellent with quinoa, rice or as a hot salad topping.
