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    Home » Recipes » Vegan Main Dish Recipes

    Chickpea Bowls (Vegan Sheet Pan Dinner)

    By: Amy Katz · Published: Jan 24, 2020 · Last modified: Mar 28, 2022 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, soy-free, vegan
    Chickpea Bowl with potatoes and Brussels sprouts in top image and components in a glass storage container in bottom image.

    Vegan Chickpea Bowls are an easy sheet pan meal featuring seasoned roasted potato wedges, shaved Brussels sprouts, and a creamy sauce. Perfect for meal prep!

    Chickpea Bowl with potatoes and Brussels sprouts drizzled with sauce with meal prep containers in the background.

    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 spiced 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, like these dill-roasted Chickpea Bowls.

    Sheet pan and one-dish meals, such as Vegan Fajitas and Lemon Asparagus Orzo are 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.

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Equipment
    • Instructions
    • Variations
    • Serving suggestions
    • Storing
    • FAQ
    • More recipes perfect for meal prep
    • 📋 Recipe
    • 💬 Comments

    Why you'll love this recipe

    • It combines a protein, a starch, a green vegetable, and a tangy sauce to bring it all together.
    • Everything cooks at the same time and can be prepared in advance for easy grab-and-go meals.
    • The components are full of flavor thanks to a variety of herbs and spices.

    Ingredients

    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 (Instead I use extra virgin olive oil instead since it's the preferred oil on a vegan Mediterranean diet.)
    • Dried dill
    • Garlic powder
    • Salt and pepper
    • Lemon pepper
    • Paprika
    • 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.

    For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.

    Equipment

    For this recipe you will need two large baking sheets. I recommend lining them with parchment paper for easier cleanup.

    Instructions

    Collage of 6 numbered images showing how to make this recipe.
    1. In a bowl, combine the chickpeas, onion, oil, dill, salt, garlic powder, and pepper. Toss until evenly coated.
    2. Spread the mixture out on one of the baking sheets. Line the baking sheets with parchment paper for easier clean up.
    3. In another bowl, combine the potatoes, oil, lemon pepper, paprika, and salt. Toss until evenly coated.
    4. 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.
    5. Flip the potatoes and move the chickpeas to one side of the baking sheet. Spread the Brussels sprouts next to the chickpeas.
    6. 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.

    Variations

    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, veggies, and a sauce. But it's easy to change the seasoning and flavors and turn this dish into something new.

    Instead of dill roasted chickpeas and shaved Brussels sprouts, try smoky roasted chickpeas and broccolini or broccoli. Or sub sweet potatoes in place of the gold potatoes.

    Or instead of the sauce, serve your bowl with cashew ranch, hot sauce, or chimichurri sauce. You can also swap out the spices and use whatever you have on hand.

    Serving suggestions

    Chickpea bowl drizzled with sunflower sour cream sauce.

    To serve, divide the chickpeas, potatoes, Brussels sprouts, and lemon wedges between 4 bowls or storage containers. Drizzle with the sour cream sauce just before serving.

    And you can top your chickpea bowls with sliced avocado, chopped raw kale, vegan feta cheese, pumpkin seeds, and more.

    You can also serve them with other vegetables, salads, or even grains.

    • Bowl of roasted mushrooms garnished with pine nuts, parsley, and a lemon wedge
      Roasted Baby Bella Mushrooms
    • Dish of Mustard Roasted Cauliflower garnished with fresh dill.
      Mustard Roasted Cauliflower
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    • Overhead of bowl of grain salad garnished with fresh basil
      Grain Salad with Orange, Carrots, and Basil

    Storing

    Roasted Brussels sprouts, chickpeas, lemon wedges, and potatoes in glass storage containers.

    The sauce and the bowls can be stored separately in the refrigerator for up to 7 days. For best results, do not freeze.

    FAQ

    Can dried chickpeas be used instead of canned?

    If you want to use dried beans, cook them in advance before making this recipe. You will need 1 cup of dried chickpeas which will be approximately 3 cups when cooked.

    Are chickpeas and garbanzo beans the same thing?

    Yes, they are one in the same. The word chickpea is derived from Latin, while the word garbanzo is derived from Spanish.

    How do you wash canned chickpeas?

    Use a fine mesh strainer to rinse the chickpeas well with cold water. Not only will this reduce the sodium content if they are packed in liquid containing salt, but it will also make them easier to digest.

    More recipes perfect for meal prep

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      5 Easy Breakfast Chia Pudding Recipes
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    If you're looking for even 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.

    Vegan Yack Attack's Plant-Based Meal Prep

    • More than 100 recipes and 14 weekly plans
    • Batch cooking made easy
    • Simple, make-ahead recipes
    Buy from Amazon

    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 recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    📋 Recipe

    Roasted potato wedges, chickpeas, and Brussels sprouts drizzled with sauce and garnished with lemon wedges.

    Chickpea Bowls (Vegan Sheet Pan Dinner)

    Vegan Chickpea Bowls are an easy sheet pan meal featuring roasted potato wedges, Brussels sprouts, and a creamy sauce. Perfect for meal prep!
    5 from 1 vote
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Main Course
    Cuisine: Fusion
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 4
    Calories: 455kcal
    Author: Amy Katz

    Equipment

    • 2 baking sheet pan

    Ingredients

    • FOR THE CHICKPEAS:
    • 2-15 ounce cans chickpeas, drained and rinsed
    • â…“ cup diced yellow onion
    • 2 teaspoons sunflower oil, (or olive 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, (or olive 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
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    Reprinted with permission from Jackie Sobon and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2020
    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
    • ½ teaspoon salt
    Instructions:
    Place the sunflower seeds in a small pot and cover them with water. Cover and bring to a boil, then adjust the heat to medium-low and simmer for 5 minutes. Strain the water from the seeds and transfer the seeds to a blender. Add the water, lemon juice, olive oil, white vinegar, and salt and puree until completely smooth, scraping down the sides a few times. You may need to add more water, 1 Tablespoon (15 ml) at a time. Store in the refrigerator for up to 10 days. 
    Makes about 2 cups.
    Per serving: 112 calories; 11 g fat; 4 g carbohydrates; 2 g fiber; 1 g sugar; 4 g protein
    NOTE: You will only need ½ cup Sunflower Sour Cream to make the sauce for this recipe. Use the remaining amount in other recipes calling for sour cream. It will last in the refrigerator for up to 7 days.
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    Nutrition

    Calories: 455kcal | Carbohydrates: 71g | Protein: 18g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 1092mg | Potassium: 1219mg | Fiber: 17g | Sugar: 6g | Vitamin A: 862IU | Vitamin C: 107mg | Calcium: 149mg | Iron: 5mg

    Nutritional information is an estimation only.

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsI made thisQuestions
    1. Christy

      May 22, 2020 at 4:10 pm

      Will using roasted sunflower seeds change the taste too much? I do also have cashews on hand that are raw.

      Reply
      • Amy Katz

        May 23, 2020 at 1:28 pm

        I would make it with the raw cashews instead.

        Reply
    2. Amy

      February 22, 2020 at 11:29 am

      5 stars
      Just made this for lunch and it was out of the ballpark! Thank you so much for posting! My husband decided this is what he wants to eat every day 🙂

      Reply
      • Amy Katz

        February 22, 2020 at 3:24 pm

        I'm so happy to hear this, Amy!

        Reply
    3. Jackie of Vegan Yack Attack

      February 04, 2020 at 9:56 am

      Beautifully done, Amy!! Everything looks amazing.

      Reply
      • Amy Katz

        February 04, 2020 at 10:01 am

        Thanks so much, Jackie! Congratulations on another fantastic book!

        Reply
    4. Tricia Berkow

      January 26, 2020 at 11:52 am

      I have beautiful fresh dill plants. Can I use fresh dill instead of dried?

      Reply
      • Amy Katz

        January 26, 2020 at 12:44 pm

        Yes, fresh dill would be wonderful in this recipe! I would use about a Tablespoon.

        Reply

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