PORTOBELLO AND CHICKPEA SHEET-PAN SUPPER
This is a fantastic meatless dinner or an amazing side dish. It works well with a variety of sheet-pan-roasted vegetables. We enjoy using zucchini or squash in the summer, and you can also change up the herbs in the dressing. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner Side Dishes
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a small bowl, combine the first 6 ingredients. Toss chickpeas with 2 tablespoons oil mixture. Transfer to a 15x10x1-in. baking pan. Bake 20 minutes., Brush mushrooms with 1 tablespoon oil mixture; add to pan. Toss asparagus and tomatoes with remaining oil mixture; arrange around mushrooms. Bake until vegetables are tender, 15-20 minutes longer.
Nutrition Facts : Calories 279 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 448mg sodium, Carbohydrate 28g carbohydrate (8g sugars, Fiber 7g fiber), Protein 8g protein. Diabetic Exchanges
PORTOBELLO-CHICKPEA WRAPS
A nice healthy and light meal for a weeknight or lunch. Recipe from Food Network Magazine.
Provided by Daily Inspiration S @DailyInspiration
Categories Lettuce Salads
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees. Toss the mushrooms, onion, half of the tomatoes, 1 tbsp. olive oil, the rosemary, 1/2 tsp. salt and a few grinds of black pepper on a rimmed baking sheet. Roast until the vegetables are tender, about 15 minutes. Slice the mushrooms.
- Meanwhile, combine half of the chickpeas in a medium bowl with 1 tbsp. each olive oil and balsamic vinegar and smash with a fork. Season with salt and pepper. Spread on lavash and top with muenster and parmesan.
- Drain any liquid from the vegetables; arrange lengthwise down the center of the lavash. Top each with 1 cup arugula, then roll up, starting with a long side. Arrange on a baking sheet ; bake until toasted and the cheese melts, about 5 minutes.
- Whisk the remaining 1 1/2 tbsp. olive oil and 1 tbsp. balsamic vinegar in a large bowl. Add the remaining tomatoes, chickpeas and arugula; season with salt and pepper and toss. Slice the wraps into quarters. Serve with the salad.
ROASTED CHICKPEA WRAPS
This super-healthy vegetarian supper packs in 4 of your 5 a day, with avocados, roasted red peppers and spiced chickpeas
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Drain the chickpeas and put in a large bowl. Add the olive oil, cumin and paprika. Stir the chickpeas well to coat, then spread them onto a large baking tray and roast for 20-25 mins or until starting to crisp - give the tray a shake halfway through cooking to ensure they roast evenly. Remove from the oven and season to taste.
- Toss the chopped avocados with the lime juice and chopped coriander, then set aside until serving. Warm the tortillas following pack instructions, then pile in the avocado, lettuce, yogurt, peppers and toasted chickpeas at the table.
Nutrition Facts : Calories 489 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 14 grams fiber, Protein 18 grams protein, Sodium 0.8 milligram of sodium
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