Sheet-Pan Lemon-Dijon Chickpea Bake with Roasted Green Beans & Baby Potatoes
This vibrant vegetarian sheet-pan dinner features protein-packed chickpeas tossed in a zesty lemon-dijon marinade, roasted alongside fresh green beans and baby potatoes for a simple, wholesome meal. Perfect for busy weeknights, this recipe delivers bright flavor and satisfying texture with minimal cleanup.
- 2 cups canned chickpeas, drained and rinsed
- 1 pound baby potatoes, halved
- 12 ounces fresh green beans, trimmed
- 3 tbsp olive oil
- 1.5 tbsp Dijon mustard
- 1 medium lemon, juice and zest
- 2 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
Advertisement
Instructions
Preheat oven to 425°F (218°C). Line a large sheet pan with parchment paper.
🌡️ 425°FIn a large bowl, whisk together olive oil, Dijon mustard, lemon juice and zest, garlic, dried thyme, salt, and black pepper.
⏱️ 2 minutesAdd chickpeas and halved baby potatoes to the bowl. Toss to coat evenly.
⏱️ 1 minuteSpread the potatoes and chickpeas on the prepared sheet pan. Roast for 15 minutes.
⏱️ 15 minutes 🌡️ 425°FRemove pan from oven, add green beans, and toss gently to combine. Return to oven and roast for another 10-12 minutes until potatoes are golden and beans are tender.
⏱️ 12 minutes 🌡️ 425°FServe warm, garnished with extra lemon zest if desired.
Advertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
