Sheet-Pan Parmesan-Crusted Chickpea Cutlets with Roasted Broccoli & Cherry Tomatoes
Enjoy a hearty, vegetarian twist on a classic favorite with these crispy parmesan-crusted chickpea cutlets, roasted alongside tender broccoli and juicy cherry tomatoes—all cooked together on one sheet pan for easy cleanup and speedy prep.
- 2 cups canned chickpeas, drained and rinsed
- 1 cup panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 whole large egg
- 1 tsp garlic powder
- 1 tsp dried Italian herbs
- 3 cups broccoli florets
- 1.5 cups cherry tomatoes
- 3 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Preheat oven to 450°F. Line a large sheet pan with parchment paper.
🌡️ 450°FIn a bowl, mash chickpeas with a fork or potato masher. Mix in 1/2 cup panko, Parmesan, egg, garlic powder, Italian herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper until combined.
⏱️ 2 minutesForm mixture into 4 oval cutlets and coat with remaining panko. Arrange cutlets on one side of the sheet pan.
⏱️ 2 minutesToss broccoli and cherry tomatoes with olive oil, remaining salt, and pepper. Spread on the other side of the pan.
⏱️ 1 minuteRoast for 10 minutes, flipping cutlets halfway through, until golden and vegetables are tender.
⏱️ 10 minutes 🌡️ 450°FAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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