The first summer sheet pan meal is a smoky chickpea. It is vegan and packed with lots of flavour. So let’s dig into the details to the first summer sheet pan recipe.

Let’s dive in!

Smoky Chickpea, Sweet Potato and Shallot Sheet Pan

Ingredients:

1 15 oz can raw chickpeas, rinsed, drained, and thoroughly dried

1 medium sweet potato cut into 1/2 inch pieces

1 medium red pepper cut into 1/2 inch pieces

2 shallots, sliced thin

1 1/2 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

3/4 tsp onion powder

1/2 tsp thyme

Salt and Pepper to taste

2 tbsp fresh parsley, chopped

Directions:

1.     Preheat oven to 400 degrees F. Dry your drained chickpeas thoroughly using a clean tea towel, removing any loose skins that come loose. This will let them get nice and crispy!

2.     Add your veggies, chickpeas, shallots, olive oil, and spices to a large baking sheet. Toss with your hands to coat evenly and spread into a single layer. Bake for 30 to 35 minutes, stirring after 20 minutes, until fork tender. Serve!

Stay tuned for the next two sheet pan recipes coming up!