1, 15 oz can chickpeas, rinsed and drained
½ cup cherry tomatoes, halved
½ red onion, chopped
1 red bell pepper, chopped
1 medium zucchini, cut into thick half moons
5-6 thin lemon slices
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
4-5 cloves garlic, crushed or finely minced
1 tsp dry basil
1 tsp dry oregano
½ tsp dry thyme
¼ tsp salt plus more to taste
1-2 tsp nutritional yeast, optional
1 handful of parsley, stems removed and finely chopped
1 handful of cilantro, stems removed and finely chopped
Herby Tahini Dressing
2 tbsp tahini
Juice of half a lemon
½ tsp garlic powder
1 tbsp of leftover herbs
1-2 tbsp of water
Salt and pepper to taste
Preheat oven to 425F and line a baking sheet with parchment paper. Make sure to dry your chickpeas with a dry kitchen cloth to remove excess moisture. Add your chopped vegetables and chickpeas to the sheet pan. In a small bowl combine the olive oil, ACV, garlic, basil, thyme, oregano, salt and nutritional yeast. Reserve a tablespoon of the fresh herbs and add the rest to the olive oil mixture. Mix everything well and then add to the vegetables. With your hands, make sure to coat your chickpeas and vegetables really well with the marinade and top with lemon slices. Then place in the oven to bake for 20-23 minutes. While the chickpeas bake, make the dressing by combining the remaining ingredients and whisk well. If dressing is too thick, add an additional tablespoon of water to thin it out. Assemble your bowl by pairing your baked veggies with some grains and topping with your dressing.
