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A Bright and Satisfying Meal: Lemon Herb Roasted Veggies and Chickpeas

Sometimes you just need a meal that feels both nourishing and incredibly flavorful. This recipe brings together colorful Lemon Herb Roasted Veggies and Chickpeas, served over a creamy, Garlicky White Bean Mash. It’s a straightforward dish that relies on simple techniques – roasting vegetables until tender and caramelized, and blending beans into a smooth, savory base.

The combination of textures and tastes works really well here. You get the slight crispness and deep flavor from the roasted vegetables and chickpeas, brightened significantly by lemon juice and zest, alongside aromatic herbs. This all sits atop a comforting, garlicky white bean mash that’s surprisingly simple to whip up. It’s a substantial vegan meal that comes together without too much fuss.

Why Make These Roasted Veggies and Chickpeas?

This recipe stands out for its simplicity and vibrant flavors. Roasting is a fantastic way to bring out the natural sweetness in vegetables like bell peppers and red onions, while herbs like oregano and thyme add a lovely earthy aroma. The lemon provides a necessary brightness that cuts through the richness of the olive oil and the creaminess of the mash.

From a practical standpoint, much of the cooking time is hands-off while the vegetables roast in the oven. The white bean mash comes together quickly in a food processor, making the overall preparation manageable. It results in a balanced plant-based dish featuring vegetables, legumes for protein and fiber, and a satisfyingly creamy element without any dairy.

Spotlight on Simple Ingredients

This dish draws its goodness from readily available plant-based ingredients. Chickpeas and white beans provide a good source of plant protein and dietary fiber, contributing to a filling meal. The variety of vegetables – zucchini, bell peppers, broccoli, and red onion – offer different vitamins, minerals, and textures. Using olive oil adds healthy monounsaturated fats, while the lemon juice and herbs bring flavor without relying heavily on salt.

Gather Your Ingredients for Lemon Herb Roasted Veggies and Chickpeas

FOR THE ROASTED VEGGIES & CHICKPEAS:
2 zucchini, sliced into half-moons
2 red bell peppers, chopped
2 cups broccoli florets
2 small red onions, cut into wedges
2 cans (15 oz each) chickpeas, drained and rinsed
4 tbsp olive oil
Juice of 1 lemon + zest of 2 lemons
2 tsp dried oregano
2 tsp dried thyme
1 tsp garlic powder
Salt and pepper, to taste
FOR THE GARLICKY WHITE BEAN MASH:
2 cans (15 oz each) white beans (cannellini or navy), drained and rinsed
4 tbsp olive oil
2 garlic cloves, minced
4 tbsp lemon juice
4 tbsp plant milk (or water), more as needed
Salt and pepper, to taste

How to Make Lemon Herb Roasted Veggies and Chickpeas Step-by-Step

Preheat your oven to 425°F (220°C). Line one or two large baking sheets with parchment paper if desired, for easier cleanup.
In a large bowl, combine the sliced zucchini, chopped bell peppers, broccoli florets, red onion wedges, and drained chickpeas. Drizzle with 4 tbsp olive oil, the juice of 1 lemon, zest of 2 lemons, dried oregano, dried thyme, and garlic powder. Season generously with salt and pepper. Toss everything together until well coated.
Spread the vegetable and chickpea mixture evenly across the prepared baking sheet(s) in a single layer. Avoid overcrowding the pan, using two sheets if necessary to ensure proper roasting.
Roast in the preheated oven for 25–30 minutes. About halfway through the roasting time (around 12-15 minutes), remove the pan(s) and flip the vegetables and chickpeas to promote even cooking and browning. Return to the oven for the remaining time, until the vegetables are tender and slightly caramelized at the edges.
While the vegetables roast, prepare the white bean mash. In a food processor or blender, combine the drained and rinsed white beans, 4 tbsp olive oil, minced garlic, 4 tbsp lemon juice, and 4 tbsp plant milk (or water). Season with salt and pepper. Blend until the mixture is smooth and creamy. Add a little more plant milk or water, one tablespoon at a time, if needed to reach your desired consistency.
You can serve the white bean mash as is, or gently warm it in a small saucepan over low heat for a few minutes, stirring occasionally.
To serve, spoon a generous amount of the garlicky white bean mash onto plates or into bowls. Top with the lemon herb roasted veggies and chickpeas. Add any optional toppings you like, such as fresh parsley or a sprinkle of red pepper flakes.

Tips and Variations for Your Roasted Veggies and Chickpeas

Change up the Veggies: Feel free to substitute other sturdy vegetables that roast well, such as cauliflower florets, Brussels sprouts (halved), sweet potato chunks, or carrots. Adjust roasting time as needed.
Add Some Heat: A pinch of red pepper flakes tossed with the vegetables before roasting adds a nice kick.
Fresh Herbs: If you have fresh herbs on hand, you can use them instead of dried. Try fresh rosemary or thyme added during the last 10 minutes of roasting, or stir fresh parsley or dill into the finished dish.

Storing Leftovers

Store leftover roasted vegetables and chickpeas separately from the white bean mash in airtight containers in the refrigerator for up to 3-4 days. Reheat the vegetables gently in the oven or microwave. The mash can be reheated gently on the stovetop or in the microwave, adding a splash of plant milk or water if it has thickened too much.

Lemon Herb Roasted Veggie Bowl FAQs

Q: Can I prepare parts of this dish ahead of time?
A: Yes. You can chop the vegetables a day or two in advance and store them in the fridge. The white bean mash can also be made ahead and stored in an airtight container in the refrigerator for up to 3 days. Roast the vegetables just before serving for the best texture.
Q: What other beans can I use for the Roasted Vegetables with White Bean Mash?
A: Great Northern beans or butter beans are good substitutes for cannellini or navy beans in the mash.
Q: Is this Roasted Vegetables with White Bean Mash recipe gluten-free?
A: Yes, this recipe is naturally gluten-free as written, using only vegetables, legumes, olive oil, lemon, herbs, and spices.

Enjoy Your Roasted Vegetable Creation

This combination of Lemon Herb Roasted Veggies and Chickpeas with Garlicky White Bean Mash makes for a genuinely satisfying and flavorful meal. It’s a great way to enjoy roasted vegetables and legumes in a comforting format. We hope you enjoy making and eating it! Let us know how it turns out, and follow us on Pinterest, Instagram, and Facebook for more vegan meal ideas.

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