Sheet Pan Sweet Potato and Chickpea Zaa'tar
The sheet pan meal has crispy chickpeas, roasted sweet potatoes, and roasted grape tomatoes to top on naan, salads, sandwiches, etc.
Servings 4
Calories 328kcal
Ingredients
- 1 can chickpeas
- 1 pint grape tomatoes
- 2 large sweet potatoes
- 4 slices naan
- avocado oil spray
- 1 tbsp zaa'tar seasoning
- 1 small container roasted garlic hummus
- 1 7 oz bag arugula
- 2 bunches chopped parsley
- salt and pepper to taste
Optional Tahini Dressing
- 1/4 cup tahini
- 4 tsp honey
- 1 tsp chopped garlic
- Juice of 1 lemon
- water if you want to thin
Instructions
- Preheat oven to 425 degrees and line a large roasting pan with parchment paper.
- Chop sweet potatoes and place on the roasting pan.
- Rinse and dry chickpeas and place on the roasting pan.
- Add washed grape tomatoes to the roasting pan and spray the veggies with avocado oil. Sprinkle over zaa'tar seasoning.
- Place in oven for about 45 minutes until chickpeas are crispy and tomatoes are bubbly and golden. Check to see if chickpeas and tomatoes are done after about 30 minutes. Remove from pan and allow sweet potatoes to finish roasting until reached desired crispness.
- Chop up fresh parsley and add the tomatoes and chickpeas back on the pan with sweet potatoes. Mix in the chopped parsley.
- Top naan with a generous serving of hummus and add arugula on top when serving.
- Layer on roasted veggies and ready to serve. Drizzle with Tahini dressing if desired.
Nutrition
Serving: 1g | Calories: 328kcal | Carbohydrates: 53g | Protein: 13g | Fat: 10g