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Sheet Pan Sweet & Sour Chickpeas with Veggies

A vibrant and crispy blend of chickpeas and fresh vegetables roasted together on a single sheet pan with a delightful sweet and sour sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Healthy, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots) Feel free to substitute with your choice of vegetables.
  • 1/4 cup sweet and sour sauce
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • cooked for serving rice or quinoa Paired to soak up the sauce.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Line a large baking sheet with parchment paper.
  3. In a large mixing bowl, combine the rinsed chickpeas, mixed vegetables, sweet and sour sauce, olive oil, salt, and pepper. Mix until well-coated.
  4. Spread the mixture onto the prepared baking sheet in an even layer.
Cooking
  1. Place the sheet pan in the preheated oven and roast for about 20-25 minutes, tossing halfway through for even roasting.
Serving
  1. Serve the chickpeas and veggies over a bed of cooked rice or quinoa.

Notes

For the best results, cut vegetables into uniform pieces and consider using seasonal veggies for added flavor. Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the oven to maintain crispiness.