Lemon Herb Roasted Veggies with Chickpeas over Garlicky White Bean Mash
A vibrant and flavorful vegan meal featuring roasted vegetables and chickpeas seasoned with lemon and herbs, served over a creamy, garlicky white bean mash.
Servings: 4 servings
Calories: 500kcal
Cost: $12
Equipment
- Baking sheet
- food processor or blender
Ingredients
FOR THE ROASTED VEGGIES & CHICKPEAS:
- 2 zucchini, sliced into half-moons
- 2 red bell peppers, chopped
- 2 cups broccoli florets (approx. 480ml)
- 2 small red onions, cut into wedges
- 2 cans (15 oz each) chickpeas, drained and rinsed (approx. 840g)
- 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 (approx. 840g)
- 4 tbsp olive oil
- 2 cloves garlic, minced
- 4 tbsp lemon juice
- 4 tbsp plant milk (or water) more as needed
- Salt and pepper to taste
Instructions
- 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.
Notes
Ensure vegetables are spread in a single layer for even roasting. Adjust mash consistency with plant milk or water as needed.