I’m very proud to be able to share with you a delicious and easy sheet-pan recipe from one of the greatest vegan recipe creators in the game, and someone who I get to call a friend, Jackie Sobon of Vegan Yack Attack.

Jackie Sobon’s recipe for Dill-Roasted Chickpeas with Potato Wedges can be found in her newest book “Vegan Yack Attack’s Plant-Based Meal Prep”. This collection of recipes is the perfect guide for beginners who are looking for a bit of hand-holding as they transition to a vegan lifestyle, or for the long-term plant-based eater who is looking to save a little bit of time in the kitchen.

For more information about her book, click the affiliate link HERE. And if you would like to enter to win a copy, follow THIS LINK to my Instagram account, and follow the directions under the image of the “Vegan Yack Attack’s Plant-Based Meal Prep” book.

The recipe I have prepared from the book is such a great way to get dinner on the table in a hurry, while also making a bit extra to have for a few meals to come. The flavors are complex and bright, while the ingredients are inexpensive and easy to find. 

Check out the video below to watch me cook this amazing recipe, and then scroll down to view the full, printable recipe.

Dill-Roasted Chickpeas with Wedges
Prep Time
10 mins
Cook Time
40 mins
 
Sometimes when everything in a meal is roasted, it can become beige and boring in both looks and flavor. Not this sheet-pan dish! Timed just right, you get golden, lemony potatoes, al dente Brussels, and savory chickpeas, all dressed with a perky sour cream sauce.
Course: Dinner, Lunch, Main Course
Servings: 4 servings
Calories: 442 kcal
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
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ 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
  • ½ teaspoon paprika
  • Pinch salt
  • 12 ounces 340 g Brussels sprouts, shaved
FOR THE ASSEMBLY:
  • ½ cup 110 g Sunflower Sour Cream (page 166)
  • 2 tablespoons 30 ml water
  • 1 tablespoon 3 g minced chives
  • 2 teaspoons 10ml lemon juice
  • ¼ teaspoon dried dill
  • Pinch salt
  • 4 lemon wedges
Instructions
To make the chickpeas:
  1. 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:
  1. 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:
  1. 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.
Recipe Notes

 “Reprinted with permission from Jackie Sobon and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2020”