Vegan Sheet Pan Vegetables and Chickpeas with Maple Tahini Dressing
Easy vegan sheet pan vegetables and chickpeas with a delicious maple tahini dressing. Serve roasted cauliflower, potatoes and chickpeas over leafy greens. Top it all with a creamy dressing, seeds and avocadoes for a filling and delicious vegan dinner.
Servings 4
Ingredients
- 3 cups mini potatoes, halved
- 1 small-medium cauliflower, cut into bite-sized florets
- 1 can (540ml/19oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil, for roasting
- Salt, to taste
- 6 cups leafy greens
- 1 avocado, diced
- Sunflower seeds, for topping
- Nutritional yeast, for topping
Maple Tahini Dressing
- 3 tablespoons lemon juice
- 2 tablespoons tahini
- 1 tablespoon olive oil
- 1 garlic clove, finely grated
- 1/2 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine grain sea salt
- Water, if needed to thin
Instructions
- Preheat the oven to 400°F.
- Prepare the vegetables and divide them on 2 large baking sheets, making sure not to overcrowd the pans. Drizzle with oil and toss to cover evenly. Sprinkle with salt. Roast for 30-40 minutes or until golden.
- Meanwhile, add all the dressing ingredients in a jar and whisk until smooth. Add water if needed to thin, a small amount at a time. The sauce will thicken as it sits.
- In a large bowl, add the leafy greens. Top with the roasted vegetables and chickpeas, dressing, avocadoes, seeds and nutritional yeast. Mix it all together and serve immediately.
Notes
This recipe serves 4 large salads or 6 smaller salads.
You can add smoked paprika and chipotle powder to the chickpeas before roasting. Start with 1 teaspoon of paprika and 1/2 teaspoon of chipotle to taste.
Feel free to switch the cauliflower for broccoli or a mix of both.
I love using roasted sunflower seeds for topping. You can also use pumpkin seeds or hemp hearts.
If you like your salads with more dressing, double the dressing recipe. You can also keep any leftovers in the fridge for up to 4 days.