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Roasted Veggies & Chickpeas with Scallion Dressing

I love roasted vegetables and using whatever I have left over to make a hearty and delicious meal; It’s my favorite way to prepare them. Roasting them in the oven really brings out their sweetness and slightly chars them, adding a delicious flavor.

For the dish, I used a combination of carrots, peppers, onions and canned chickpeas. The chickpeas become golden brown and slightly crisp, adding a hint of nuttiness. 

They are finished with a fresh herb and roasted scallion dressing that is drizzled over them, making them even more delicious and addictive! I love to serve these over quinoa or rice for the perfect vegetarian meal. A super easy and addictive vegetarian meal that is quick, easy and delicious.

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Roasted Vegetables with Chickpeas & Herbed Scallion Dressing

Yummy oven roasted veggies with crisp chickpeas, tossed in a dressing with lots of lime and fresh herbs. This is a super easy and addictive dish.
Course Side Dish, Snack, Vegetables
Keyword Vegetarian
Prep Time 10 minutes
Cook Time 40 minutes
Servings 6
Author Leona G.

Equipment

  • Sheet Pan 12×18
  • Blender

Ingredients

Roasted Veggies

  • 2 bell peppers red, yellow or green
  • 2 small yellow onions
  • 2 small red onions
  • 6-8 whole carrots peeled
  • 2 cans chickpeas drained and rinsed
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/2 tsp smoked paprika optional

Herb and Roasted Scallion Dressing

  • 1/3 cup fresh cilantro
  • 1/3 cup fresh parsley
  • 6-8 basil leaves
  • 4 roasted scallions see recipe*
  • 2 limes juiced
  • 2 cloves fresh garlic
  • 1 tbsp honey
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Instructions

VEGGIES

  • Preheat the oven to 400°
  • Cut up your peppers, onions and carrots to your liking and spread on a sheet pan lined with parchment paper or foil. Make sure your cuts are all the same size so they cook evenly. The smaller you cut your vegetables, the faster they’ll cook.
  • Add the rinsed chickpeas, oil, salt, pepper and paprika. Mix everything together to make sure all the vegetables are coated. Roast at 400° for 35-40 minutes.

DRESSING

  • While the veggies are roasting, place the scallions on a sheet of foil and pop them in the broiler part of you oven for 2-3 minutes. Check them often to make sure they don’t burn. If you don’t have a broiler, place them at the very bottom of the oven.
  • Blend the fresh herbs, roasted scallions, lime juice, fresh garlic and honey for about 30 seconds or until it’s all processed together. Add the oil in and continue to blend for 10-15 seconds, finish with salt and pepper. Pour over warm veggies and enjoy!

Notes

  • If you don’t have a broiler attachment, you can roast the scallions at the very bottom of the oven. Just place them on a piece of foil and keep an eye on them so they don’t burn. Happens fast!
  • If you don’t have a blender or food processor, chop everything finely and add in the lime juice, honey and oil at the end. The texture will be coarse and thicker, but still delicious.
  • If you don’t have red onions, just double up on the yellow and vice versa. 

 

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