Smoky Chickpea & Roasted Tomato Sheet Pan with Lemon-Parsley Yogurt
This hearty stovetop recipe features smoky spiced chickpeas and blistered tomatoes, paired with a refreshing lemon-parsley yogurt. Perfect for a quick, satisfying dinner packed with flavor and protein.
- 2 cups canned chickpeas, drained and rinsed
- 2 cups cherry tomatoes, halved
- 0.5 cup red onion, thinly sliced
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 0.75 tsp salt
- 0.25 tsp black pepper
- 1 cup plain yogurt
- 0.25 cup fresh parsley, chopped
- 1 whole lemon, zested and juiced
- 4 servings optional: warm pita or rice, for serving
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Instructions
In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add chickpeas and red onion; sauté for 3 minutes until onions begin to soften.
⏱️ 3 minutesAdd cherry tomatoes, smoked paprika, cumin, garlic powder, salt, and black pepper. Cook, stirring occasionally, until tomatoes are blistered and chickpeas are golden, about 8 minutes.
⏱️ 8 minutesWhile the chickpea mixture cooks, in a small bowl, whisk together yogurt, parsley, remaining 1 tablespoon olive oil, lemon zest, and 2 teaspoons lemon juice. Set aside.
⏱️ 3 minutesTaste and adjust seasoning of the chickpea mixture as needed. Serve warm, topped with lemon-parsley yogurt and pita or rice if desired.
⏱️ 2 minutesAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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