Roast Summer Vegetables Chickpeas Recipes

Steps:

• Preheat the oven to 425 degrees F.
• Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
• Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
• Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Blot chickpeas with a paper towel to dry them. In a bowl, toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper, if using. Spread on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy. Watch carefully the last few minutes to avoid burning.

Steps:

• Heat the oven to 400 degrees. Transfer the chickpeas to a baking sheet and drizzle with the olive oil. Season with salt and pepper and toss to combine. Roast the chickpeas, shaking a few times, until they're dry and bronzed, 25 to 30 minutes.
• Right when the chickpeas come out of the oven, sprinkle with the paprika, lemon zest and cayenne. Shake vigorously to fully coat, then season to taste with salt and pepper.
• While the chickpeas roast, in a small bowl, stir together the mayonnaise, lemon juice and garlic. Season to taste with salt and pepper.
• Transfer the chickpeas to a serving plate (or leave them on the baking sheet). Drizzle with mayonnaise, and serve.