Delicious and Easy Dill-Roasted Chickpeas with Potato Wedges
I’m very proud to be able to share with you this recipe for Delicious and Easy Dill-Roasted Chickpeas with Potato Wedges. This sheet-pan recipe from Jackie Sobon of Vegan Yack Attack is perfect for a quick weeknight meal, or for your week’s meal prep.
Jackie Sobon’s recipe for Delicious and Easy 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.
- 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
- 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
- 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
- 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.
- 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.
- 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.
“Reprinted with permission from Jackie Sobon and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2020”
I just tested this recipe and it is FABULOUS! I am going to St. Croix Feb 1-8, 2020 with 8 other women (carnivores). We are to help prepare a meal, so I am making this wonderful recipe and asking another lady to make lemon chicken to go with it. I believe they will see this dish as sides, but that’s okay. To answer your video question, I only meal prep lunch for work (Sundays). I am so enjoying your videos!
They’re going to love this. And maybe even some of them will realize that they don’t need the chicken when they got all those chickpeas. Thanks for watching and taking the time to comment.
I just made this and It was incredibly easy and delish! I actually made it in my air fryer so it was even faster.
Thanks for sharing!
We are still fairly new vegans, and your channel has been such an inspiration! We just made this dish as part of our meal prep for the week, and it is so delicious. Thank you so much for sharing your ideas and knowledge with the world, and we cannot wait to see what you do next!
Thank you so much for taking the time to leave such a sweet comment. I really appreciate it.