## **Background and History:**

Vegetarian sheet pan dinners have become a staple for those seeking plant-based, wholesome meals with minimal effort. This dish is a modern take on the trend, combining the heartiness of chickpeas with an array of colorful vegetables for a nutritious and convenient dinner option.

**Serves:** 4

**Time:**

- **Prep Time:** 10 minutes
- **Cooking Time:** 30 minutes

## **Ingredients:**

- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, thinly sliced
- 1 zucchini, sliced
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)

## **Instruction:**

- Preheat your oven to 425°F (220°C).
- On a sheet pan, combine the chickpeas, sliced bell peppers, red onion, zucchini, and cherry tomatoes.
- Drizzle with olive oil and sprinkle with ground cumin, paprika, salt, and pepper. Toss to coat evenly.
- Spread the mixture out in an even layer.
- Roast in the preheated oven for approximately 25-30 minutes, or until the vegetables are tender and the chickpeas are slightly crispy.
- Garnish with fresh cilantro or parsley, if desired.

## **Nutrition Facts:**

- Calories: Approximately 350 per serving
- Protein: Around 12g
- Carbohydrates: Approximately 55g
- Fat: About 12g

## **Notes:**

- Customize the dish with your favorite vegetables or a different blend of spices.
- Serve with a side of yogurt, hummus, or pita bread for a complete meal.

## **Allergy Warning:**

- Be cautious of potential allergens in the ingredients used, and consider specific dietary requirements.

Indulge in the simplicity and healthfulness of our Vegetarian Sheet Pan Dinner with Chickpeas and Veggies, a modern and convenient dish that brings together the vibrant flavors of roasted vegetables and hearty chickpeas for a delicious plant-based meal.