Chilly Breeze Vegan Main Dish (Printable)

Vibrant blend of roasted vegetables, chickpeas, and zesty lemon-herb dressing for a fresh, light meal.

# List of ingredients:

→ Vegetables

01 - 2 medium zucchinis, sliced into rounds
02 - 1 red bell pepper, chopped into large pieces
03 - 1 yellow bell pepper, chopped into large pieces
04 - 1 small red onion, sliced into wedges
05 - 1 cup cherry tomatoes, halved

→ Protein

06 - 1 can (15 oz) chickpeas, drained and rinsed thoroughly

→ Dressing

07 - 3 tbsp extra-virgin olive oil, divided
08 - 2 tbsp fresh lemon juice
09 - 1 clove garlic, minced
10 - 1 tsp Dijon mustard
11 - 1 tbsp fresh parsley, chopped
12 - 1 tbsp fresh mint, chopped
13 - Salt and black pepper to taste

→ Garnish

14 - 2 tbsp toasted pumpkin seeds
15 - Lemon zest for sprinkling

# Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
02 - Spread zucchini slices, bell peppers, and red onion wedges on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, season generously with salt and pepper, and toss thoroughly to coat evenly.
03 - Roast vegetables for 20-25 minutes until golden edges appear and vegetables are tender. Stir halfway through cooking to ensure even browning.
04 - While vegetables roast, pat chickpeas completely dry with paper towels. Heat 1 tablespoon olive oil in a skillet over medium heat, add chickpeas, and sauté for 5-7 minutes while stirring frequently until golden and slightly crisp. Remove from heat and set aside.
05 - In a small bowl, whisk together remaining 1 tablespoon olive oil, lemon juice, minced garlic, Dijon mustard, chopped parsley, chopped mint, and a pinch of salt and pepper until emulsified.
06 - In a large serving bowl, combine roasted vegetables, sautéed chickpeas, and cherry tomatoes. Drizzle with the lemon-herb dressing and toss gently to coat without mashing the vegetables.
07 - Divide the mixture among 4 plates. Top each serving with toasted pumpkin seeds and a generous sprinkle of fresh lemon zest before serving.

# Expert Advice:

01 -
  • The roasted chickpeas get impossibly crispy, like tiny croutons that happen to be packed with protein
  • You can throw whatever vegetables are wilting in your crisper drawer onto the sheet pan
  • The lemon herb dressing makes everything taste bright and alive, even on a Tuesday night
02 -
  • Dry the chickpeas thoroughly or they will steam in the pan and stay soft, I learned this after three attempts
  • Let the vegetables cool for just 5 minutes before tossing with tomatoes, hot tomatoes turn to mush instantly
03 -
  • Cut your vegetables into similar sizes so everything roasts evenly, tiny pieces burn while big ones stay raw
  • Use a microplane for the garlic in the dressing, it disappears into the liquid instead of leaving chunky bits

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