Roasted Chickpea Sheet Pan Dinner With Cabbage and Potatoes

Roasted Chickpea Sheet Pan Dinner With Cabbage and Potatoes recipe

In this article, we will explore the delightful recipe for a Roasted Chickpea Sheet Pan Dinner with Cabbage and Potatoes. This dish is not only delicious but also simple to make and incredibly satisfying. Let’s dive in and discover how to prepare this wholesome meal. You can view my collection of other easy sheet pan dinners here.

Ingredients & Substitutions

  • Veggies
    • 2-3 tbsp avocado oil
    • ½ small cabbage, cut into bite-sized pieces
    • 4 Yukon gold potatoes, cubed
    • 1 19 oz can chickpeas, rinsed and drained
    • 2 tsp garlic powder
    • Salt, pepper, and cayenne to taste
    • Fresh herbs to serve (optional) (parsley, dill, etc)
  • Whipped Maple Tahini Sauce
    • ¼ cup tahini
    • 3 tbsp extra virgin olive oil
    • 1 lemon juiced (about ¼ cup)
    • 1 clove garlic
    • Salt & pepper to taste
    • Water to thin if needed

Helpful Tools

To prepare this recipe efficiently, you’ll need:

  • Baking sheets
  • Parchment paper
  • Blender

How To Make This Recipe

Preheat the oven to 425 degrees.

Prepare 2 baking sheets lined with parchment paper.

potatoes on sheet pan

Place potatoes and cabbage on one and chickpeas on the other. Drizzle with avocado oil, sprinkle garlic powder, cayenne, salt, and pepper. Toss to combine so that everything is equally coated.

roasted chickpeas on sheet pan with cabbage

Add the potatoes and cabbage into the oven first as they take a little longer to roast.

After the potatoes and cabbage have been in for 10 mins, add in the chickpeas and bake at 425 for another 20-25 mins, flipping everything halfway.

While the veggies are roasting, prepare your Maple Tahini Sauce. Add tahini, maple syrup, lemon juice, olive oil, garlic, salt, and pepper into a blender. Blend on high until you have a nice thick whipped consistency. Add water to thin if needed.

Roasted Chickpea Sheet Pan Dinner With Cabbage and Potatoes and Tahini Sauce

Assemble your bowls by spreading a layer of the tahini sauce on the bottom of the bowl, topping it with the potatoes, cabbage, and chickpeas and adding a little extra sauce on top.

Roasted Chickpea Sheet Pan Dinner With Cabbage and Potatoes recipe

Serve with fresh herbs on top if desired and enjoy!

Tips & Tricks

FAQs

Can I use other vegetables in this recipe?

Yes, feel free to add or substitute vegetables according to your preference.

Can I make the sauce ahead of time?

Absolutely, you can prepare the sauce in advance and store it in the refrigerator.

How long can I store the leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Roasted Chickpea Sheet Pan Dinner With Cabbage and Potatoes recipe

Roasted Chickpea Sheet Pan Dinner With Cabbage and Potatoes

Enjoy a delightful meal with Roasted Chickpea Sheet Pan Dinner with Cabbage and Potatoes, accompanied by a creamy Whipped Maple Tahini Sauce. Easy to make, packed with flavors, and incredibly satisfying!
5 from 2 votes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main, Main Course
Cuisine American, Mediterranean
Servings 4

Ingredients
  

Veggies

  • 2-3 tbsp avocado oil
  • ½ small cabbage, cut into bite sized pieces
  • 4 Yukon gold potatoes, cubed
  • 1 19 oz can chickpeas, rinsed and drained
  • 2 tsp garlic powder
  • salt, pepper and cayenne to taste
  • fresh herbs to serve (optional) (parsley, dill etc)

Whipped Maple Tahini Sauce

  • ¼ cup tahini
  • 3 tbsp extra virgin olive oil
  • 1 lemon juiced (about ¼ cup)
  • 1 clove garlic
  • salt & pepper to taste
  • water to thin if needed

Instructions
 

  • Pre-heat the oven to 425 degrees.
  • Prepare 2 baking sheets lined with parchment paper.
  • Place potatoes and cabbage on one and chickpeas on the other. Drizzle with avocado oil, sprinkle garlic powder, cayenne, salt and pepper. Toss to combine so that everything is equally coated.
  • Add the potatoes and cabbage into the oven first as they take a little longer to roast.
  • After the potatoes and cabbage have been in for 10 mins, add in the chickpeas and bake at 425 for another 20-25 mins, flipping everything halfway.
  • While the veggies are roasting, prepare your sauce by adding tahini, maple syrup, lemon juice, olive oil, garlic, salt and pepper into a blender. Blend on high until you have a nice thick whipped consistency. Add water to thin if needed.
  • Assemble your bowls by spreading a layer of the tahini sauce on the bottom of the bowl, topping it with the potatoes, cabbage and chickpeas and adding a little extra sauce on top.
  • Serve with fresh herbs on top if desired, and enjoy!
Tried this recipe?Let us know how it was!

Conclusion: Roasted Chickpea Sheet Pan Dinner

In conclusion, this Roasted Chickpea Sheet Pan Dinner with Cabbage and Potatoes is a fantastic option for a healthy and satisfying meal. With simple ingredients and easy preparation, it’s a dish that everyone will enjoy.

4 thoughts on “Roasted Chickpea Sheet Pan Dinner With Cabbage and Potatoes

  1. Jackie says:

    5 stars
    This chickpea sheet pan dinner was super easy to make!

    • spicyveganfood says:

      Thank you so much Jackie! I’m so happy you found it easy! I agree, sheet pan dinners are so nice and easy and healthy. 🙂

  2. Sabrina says:

    5 stars
    I used up all my old cabbage in this recipe and also added some broccoli 🥦 very tasty and easy to make!! Thanks Essy

    • spicyveganfood says:

      Thank you so much for your kind review!! I’m so happy you liked the sheet pan dinner and agreed this is a great way to use up all the old cabbage haha! 🙂

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