Simplify your meal prep routine with this easy vegan sheet pan dish! Dill Roasted Garbanzo Beans combine with potatoes, Brussels sprouts and a creamy sauce.
I received a complimentary copy of Vegan Yack Attack’s Plant-Based Meal Prep to facilitate this review. All opinions are my own.
Meal preparation and bulk cooking is a great way to save time and eat well. You can make some basics like quinoa and roasted vegetables on the weekend and use them to create different meals during the week. Or you can create the actual meals in advance, which is what I did when I made Dill Roasted Garbanzo Beans with Potatoes.
Sheet pan and one-dish meals, such as vegan fajitas and lemon potatoes and chickpeas are really easy to make since everything cooks at the same temperature at the same time. And if you take a little time to do some weekend prep, weeknight meals with come together in no time.
For this recipe, you’ll roast seasoned chickpeas on one sheet pan. And at the same time, you’ll roast potato wedges on another pan. Then half way through, you’ll add some shaved Brussels sprouts to the pan of garbanzo beans. Meanwhile, it only takes minutes to prepare a creamy vegan sour cream sauce, which you’ll store separately until it’s time to eat.
Meal prep is especially helpful for those who don’t particularly enjoy cooking but want to eat nourishing plant-based meals without spending a lot of time or money. That’s why I love this recipe that combines a protein with a starch, green vegetable, and tangy sauce to bring it all together.
Chickpeas vs. garbanzo beans
I’m often asked what the difference is between chickpeas and garbanzo beans. And it turns out they are the same thing! I tend to use both terms interchangeably, but I never knew why there are two names for the same legume.
If chickpeas and garbanzo beans are the exact same bean, why are there two different names? According to Spoon University, garbanzo is the Spanish term and chickpeas is the English term.
So when you’re grocery shopping and see cans of both chickpeas and garbanzo beans, don’t be confused about which to buy since they are one in the same. I personally look for organic beans with little or no salt, but buy whatever works with your budget.
And if you really want to save money, you can purchase dried beans and cook them yourself on the stove or in an Instant Pot electric pressure cooker. If you make more than you need for the week, you can freeze the cooked chickpeas.
While the list of ingredients may seem a little long, you probably have the herbs and spices in your pantry.
- Canned garbanzo beans
- Yellow onion
- Yukon Gold potatoes
- Brussels sprouts
- Sunflower oil (I use extra virgin olive oil instead since it’s the preferred oil on a plant-based Mediterranean diet.)
- Dried dill
- Garlic powder
- Salt and pepper
- Lemon pepper
- Lemon wedges
And for the sauce, you’ll first make Sunflower Sour Cream with raw sunflower seeds, water, lemon juice, olive oil, white vinegar, and salt. Then you’ll mix the vegan sour cream with a little more lemon juice and water plus minced chives and dried dill.
How to make Dill Roasted Garbanzo Beans with Potatoes
- In a bowl, combine the chickpeas, onion, oil, dill, salt, garlic powder, and pepper. Toss until evenly coated.
- Spread the mixture out on one of the baking sheets. Line the baking sheets with parchment paper for easier clean up.
- In another bowl, combine the potatoes, oil, lemon pepper, paprika, and salt. Toss 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.
How to serve and store
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.
Once you know how to make the basic recipe, it’s easy to change it up for variety. I like to stick with the garbanzo beans, potatoes, a green vegetable, and a sauce. But it’s easy to change the seasoning and flavors and turn this dish into something new.
Instead of dill roasted garbanzo beans and shaved Brussels sprouts, try smoky chickpeas and broccolini. Or instead of the sauce, serve your bowl with cashew ranch or chimichurri sauce. You can also swap out the spices and use whatever you have on hand. The possibilities are endless!
Vegan Yack Attack’s Plant-Based Meal Prep
If you’re looking for more ideas and weekly meal plans, Vegan Yack Attack’s Plant-Based Meal Prep by Jackie Sobon is the cookbook for you. It contains a variety of recipes perfect for meal prep including breakfasts, lunches, entrees, high-protein meals, Instant Pot and freezer meals, and even kid-friendly foods.
You can create meals for yourself or for your whole family. And most of the recipes are gluten-free and nut-free besides being vegan.
And for even more delicious vegan recipes, join the Insider List and receive a FREE recipe ebook! You can also follow along on Facebook, Instagram, and Pinterest, and join the Vegan Mediterranean Diet Recipes Facebook Group.
If you love this recipe, please give it 5 stars!
Dill Roasted Garbanzo Beans with Potatoes
- FOR THE CHICKPEAS:
- 2-15 ounce cans chickpeas, drained and rinsed
- 1/3 cup diced yellow onion
- 2 teaspoons sunflower oil
- 1 teaspoon dried dill
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- FOR THE POTATOES:
- 1 pound Yukon Gold potatoes, cut into wedges
- 2 teaspoons sunflower oil
- 2 teaspoons lemon pepper
- ½ teaspoon paprika
- Pinch salt
- 12 ounces Brussels sprouts, shaved
- FOR THE ASSEMBLY:
- ½ cup Sunflower Sour Cream, (See Notes)
- 2 Tablespoons water
- 1 tablespoon minced chives
- 2 teaspoons lemon juice
- ¼ teaspoon dried dill
- Pinch salt
- 4 lemon wedges
- To make the chickpeas: 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: 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: 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.
Sunflower Sour Cream:Ingredients:
- 1 cup (145 g) raw sunflower seeds
- 6 ounces (175 ml) water
- 1 Tablespoon (15 ml) lemon juice
- 1 Tablespoon (15 ml) olive oil
- 2 teaspoons (10 ml) white vinegar
- 1/2 teaspoon salt