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Dill-Roasted Chickpeas with Potato Wedges

These Dill-Roasted Chickpeas with Potato Wedges come from the new Vegan Yack Attack's Plant-Based Meal Prep book. They're simple to make and full of amazing flavor.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Meal Prep
Yield: 4 servings
Calories: 442kcal
Author: Jackie Sobon

Ingredients

  • FOR THE CHICKPEAS
  • 2 15-ounce [425 g] cans chickpeas, drained and rinsed
  • 1/3 cup 45 g diced yellow onion 2 teaspoons (10 ml) sunflower oil 1 teaspoon dried dill
1⁄2 teaspoon salt
1⁄2 teaspoon garlic powder
1⁄4 teaspoon black pepper

  • FOR THE POTATOES
  • 1 pound 455 g Yukon Gold potatoes, cut into wedges
  • 2 teaspoons 10 ml sunflower oil 2 teaspoons (4 g) lemon pepper 1⁄2 teaspoon paprika
Pinch salt
  • 12 ounces 340 g Brussels sprouts, shaved

  • FOR THE ASSEMBLY
  • 1 ⁄2 cup 110 g Sunflower Sour Cream
  • 2 tablespoons 30 ml water
1 tablespoon (3 g) minced chives 2 teaspoons (10 ml) lemon juice 1⁄4 teaspoon dried dill
Pinch salt
4 lemon wedges

Instructions

To make the chickpeas: Preheat the oven to 400oF (200oC, or gas mark 6) and line two baking sheets with parchment paper. In a bowl, combine the chickpeas, onion, oil, dill,
salt, garlic powder, and pepper, tossing until evenly coated. Spread the mixture out on one of the baking sheets.

    To make the potatoes: In a bowl, combine the potatoes, oil, lemon pepper, paprika, and salt, tossing until evenly coated. Spread the wedges out on the other baking sheet in a single layer. Place the baking sheets in the oven and roast for 20 minutes. Flip the potatoes and move the chickpeas to one side of the baking sheet. Spread the Brussels sprouts next to the chickpeas. Put the sheets back in the oven on opposite racks and roast for another 20 minutes.

      To assemble: Meanwhile, whisk together Sunflower Sour Cream, water, chives, lemon juice, dried dill, and salt. Refrigerate the sauce until ready to serve. To serve, divide the chickpeas, potatoes, Brussels sprouts, and lemon wedges between 4 bowls or storage containers. Drizzle with sour cream sauce just before serving. The sauce and the dishes can be stored separately in the refrigerator for up to 7 days.

        Nutrition

        Serving: 1g | Calories: 442kcal