Chickpea, Potato & Pepper Sheet Pan Dinner
I chose this recipe to show the magic of the liquid in a can of chickpeas called aquafaba. For me using it instead of oil to make both the dressing and to season the vegetables before baking saves so many calories and keeps you from wasting a product you purchased already. Sheila Kelly, Create Cooking Challenge: Easy Peasy entrant, WILL viewer
Recipe Ingredients
- - One 15 1/2 oz can chickpeas, drained but save the liquid called aquafaba for later in the recipe
- - 1 large bell pepper, cut into thick strips
- - 1.5 lbs gold potatoes, cut into 1" pieces
- - 1 tablespoon & 1 teaspoon a garlic & herb seasoning
- - 1 tablespoon & 1 teaspoon black pepper
- - One 8 oz pkg baby greens & spinach
- - 1/2 cup honey mustard
Recipe Instructions
- Preheat oven to 375 degrees. Line a large baking sheet with a silicone mat or parchment paper.
- Place the chickpeas, cut potatoes & peppers on the baking sheet. Drizzle 1 Tbsp of the aquafaba & 1 Tbsp each of the garlic & herb seasoning and black pepper on the vegetables and stir.
- Bake for 30 minutes until the potatoes are cooked thru and the veggies are a crispy perfection.
- While the veggies are roasting, make the dressing. To a small mason jar add the 1/2 cup honey mustard, 1/4 cup aquafaba, remaining tsp of the pepper and garlic & herb seasoning.
- Put the lid on and shake till well combined.
- Once the veggies are done, remove from the oven.
- To serve add a couple of handfuls of greens to a bowl then the roasted vegetables and drizzle with the dressing.