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.
- 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
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.
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!
- 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.