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!
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.
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.
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
- 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.
For this recipe you will need two large baking sheets. I recommend lining them with parchment paper for easier cleanup.
- 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.
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.
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.
The sauce and the bowls can be stored separately in the refrigerator for up to 7 days. For best results, do not freeze.
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.
Yes, they are one in the same. The word chickpea is derived from Latin, while the word garbanzo is derived from Spanish.
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
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.
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! ★★★★★
Chickpea Bowls (Vegan Sheet Pan Dinner)
- FOR THE CHICKPEAS:
- 2-15 ounce cans chickpeas, drained and rinsed
- ⅓ 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
- 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.
- 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
Nutritional information is an estimation only.
Will using roasted sunflower seeds change the taste too much? I do also have cashews on hand that are raw.
I would make it with the raw cashews instead.
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 🙂
I'm so happy to hear this, Amy!
Jackie of Vegan Yack Attack
Beautifully done, Amy!! Everything looks amazing.
Thanks so much, Jackie! Congratulations on another fantastic book!
I have beautiful fresh dill plants. Can I use fresh dill instead of dried?
Yes, fresh dill would be wonderful in this recipe! I would use about a Tablespoon.