Roasted Vegetable & Chickpea Traybake
This Chickpea Vegetable Traybake combines protein-rich chickpeas with seasonal vegetables roasted to perfection with warming spices and bright lemon. This sheet pan dinner is topped with a zesty cilantro drizzle and sweet cherry tomato confit for layers of flavor in every bite!
Equipment
- Baking tray/sheet pan
- large mixing bowl
- Cutting Board and Knife
- food processor
- Measuring spoons and cups
- - **Vegetable Peeler**
- Citrus zester/grater
- Airtight jar
Ingredients
For the Chickpea Traybake:
- 1 15-oz can chickpeas (400g / 240g drained weight) drained and rinsed
- 1 lb seasonal vegetables (about 500g) e.g. sweet potatoes, rutabaga, parsnips
- 1 whole red onion thinly sliced
- 2 tablespoons extra virgin olive oil
- Zest of 1 unwaxed lemon
- 1 teaspoon ground cumin
- 1 teaspoon paprika powder
- ½ teaspoon turmeric powder
- ½ teaspoon cayenne pepper optional
- Salt and black pepper to taste
- 1 handful Broccolini / Tenderstem broccoli washed and chopped into bite-size pieces
- freshly sliced lemon for serving
For the Zesty Cilantro Drizzle:
- 1 handful fresh cilantro thick stems removed (UK: coriander)
- Juice of 1 lemon
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic roasted
- Salt and pepper to taste
For the Cherry Tomato Confit:
- 10.5 oz cherry tomatoes (300g) washed and halved
- 3 cloves garlic
- Extra virgin olive oil
- Fresh thyme optional
- Salt and pepper to taste
Instructions
For the Tomato Confit
- Start by preheating your oven to 275°F (135°C). Wash and halve the cherry tomatoes, then toss them in a bowl with olive oil, garlic cloves, fresh thyme sprigs, salt, and pepper.
- Arrange the seasoned tomatoes cut-side up in a baking dish - placing them close together will result in a juicier, more concentrated confit. Add enough olive oil so the tomatoes sit partially submerged.
- Slow-roast in the oven for 1.5-2 hours until they become wonderfully tender and caramelized. Allow to cool before transferring to an airtight jar with the infused oil.
For the Chickpea Traybake
- Preheat your oven to 200°C (180°C fan).
- In a large mixing bowl, combine the drained and rinsed chickpeas with your chopped seasonal vegetables and thinly sliced red onion. Add the olive oil, lemon zest, ground cumin, paprika, turmeric, and cayenne pepper if using. Season with salt and pepper, then toss everything thoroughly to ensure all pieces are evenly coated with the oil and spices.
- Transfer the seasoned chickpea and vegetable mixture to a large baking tray, spreading everything out in a single even layer - this ensures proper roasting rather than steaming. Place the fresh lemon slices on top of the vegetables and chickpeas. Put the tray in the preheated oven and roast for 25 minutes until the vegetables begin to soften and take on some color.
- While the main vegetables are roasting, toss the tenderstem broccoli pieces in the remaining oil and spices left in the mixing bowl.
- After the initial 25 minutes of roasting, remove the tray from the oven and arrange the broccoli on top of the partially roasted vegetables. Return to the oven for another 5-10 minutes until all vegetables are golden and tender and the broccoli is bright green with slightly crispy edges.
Prepare the Cilantro Drizzle
- While everything is roasting, make the fresh cilantro drizzle. In a food processor, combine the fresh cilantro (thick stems removed), lemon juice, olive oil, and roasted garlic cloves from the tomato confit if you saved them. Add salt and pepper to taste, then blend until you have a vibrant green sauce. If it's too thick, add a little more olive oil or a splash of water.
Assemble & Serve
- Once everything is roasted to perfection, remove the tray from the oven. For serving, spoon some of the cherry tomato confit over the top of the roasted vegetables and chickpeas. Drizzle generously with the fresh cilantro sauce.
- Serve immediately while hot, straight from the tray for a rustic presentation or transfer to a serving platter. This sheet pan dinner is perfect on its own or with a side of fluffy quinoa or crusty bread to soak up all the flavorful juices.
Notes
- Leftovers: Store any leftover chickpea vegetable traybake in airtight containers in the refrigerator for up to 4 days. Keep the cilantro drizzle and tomato confit separate for best results.
- Reheating: For the best texture when reheating, place in a 350°F oven for 10-15 minutes rather than microwaving, which can make the vegetables soggy.
- Make ahead: The tomato confit can be prepared up to a week in advance and stored in the refrigerator. The oil will solidify when cold but will return to liquid at room temperature.
- Serving suggestion: This traybake works beautifully alongside couscous, quinoa, or crusty bread to soak up all the flavorful juices.
- Meal prep: Chop all vegetables and prepare the spice mixture in advance to make assembly quick and easy on busy weeknights.
- Vegetable substitutions: This versatile sheet pan dinner works with whatever vegetables are in season - try bell peppers and zucchini in summer or Brussels sprouts and butternut squash in fall.
- Spice level: Adjust the cayenne pepper to suit your heat preference, or omit entirely for a milder version that's kid-friendly.
- Texture tip: For crispier chickpeas, roast them separately for the first 15 minutes before adding to the vegetable mixture.