Roasted Vegetable and Chickpea Medley

Name: Roasted Vegetable and Chickpea Medley
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 can chickpeas; 1 pound potatoes; 1 pound Brussels sprouts; 3 cloves garlic; 3 tablespoons olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon Dijon mustard; 1 teaspoon dried thyme; Salt and black pepper; Lemon juice

Tender roasted potatoes, Brussels sprouts, and chickpeas tossed in a tangy herb vinaigrette.

40 min · Beginner · 380 cal · 12g protein · $1.60/serving · American

Vegan Comfort Food High-Protein

40minutes

4servings

380calories

12gprotein

$1.60per serving

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Ingredients (serves 4)

1 can chickpeas
1 pound potatoes
1 pound Brussels sprouts
3 cloves garlic
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon dried thyme
Salt and black pepper
Lemon juice

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Instructions

1
Preheat oven to 400°F. Cut potatoes into 1-inch cubes. Trim Brussels sprouts and halve them.
2
Drain and dry chickpeas.
3
Toss potatoes, Brussels sprouts, and chickpeas with 2 tablespoons olive oil, minced garlic, thyme, salt, and pepper.
4
Spread on a baking sheet and roast for 35 minutes, stirring halfway through.
5
Whisk together remaining olive oil, balsamic vinegar, Dijon mustard, and lemon juice.
6
Toss roasted vegetables with vinaigrette before serving.