Balsamic Chickpeas And Veggies

balsamic chickpeas and veggies multip img aaace
balsamic chickpeas and veggies multip img aaace

Balsamic Chickpeas and Veggies

By @plantbasedrd


1/2 red onion, diced
1 small potato, cubed
1/2 cup cubed butternut squash
5 brussel sprouts, halved or quartered
4 mushrooms, quartered
1 can of chickpeas, rinsed and drained
2 tsp olive oil
2 tbsp balsamic vinegar
1 tablespoon maple syrup
1/2 tsp dry basil
1/2 tsp dry oregano
1/4 tsp fennel seeds
1/4 tsp red pepper flakes
4 cloves garlic unpeeled
Salt and pepper to taste

1 tsp mustard
2 tbsp tahini
2 tsp nutritional yeast
2 tsp apple cider vinegar
4 cloves of roasted garlic
Salt and pepper to taste
Water to thin to your preferred consistency (I used about 3 tbsp)

Preheat oven to 400F. Place rinsed and drained chickpeas on a paper towel and dry them off as best you can. Place chopped veggies and chickpeas on one or two sheet pans making sure all ingredients are spread out well and not laying on top of each other. Sprinkle your dry herbs and your balsamic sauce over top and use your hands to toss everything together. Add a few whole garlic cloves on the tray and place in the oven for 20 minutes. Remove garlic and flip veggies and bake for another 5-10 minutes. Serve with some greens in a bowl and prep your sauce.

Make your sauce by squeezing garlic out of the peel and mashing cloves into a paste. Once mashed add to a bowl with the remaining sauce ingredients and whisk until smooth. Adjust the thinness of your sauce by adding small amounts of water at a time. Add salt and pepper to taste. Pour over top your roasted vegetables and enjoy!

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