This sheet pan roasted chickpeas and broccoli will become one of your new favorite quick, simple, healthy, and delicious vegan meals! It's perfect for a fast weeknight meal and also can be made ahead of time as a meal-prep lunch. Everyone will love and you'll feel great after eating it.
Preheat the oven to 400. Line a baking sheet with parchment paper.
Rinse and drain 1 can of chickpeas. Disperse the chickpeas onto the baking sheet along with the chopped broccoli florets. Drizzle with olive oil and use your hands to gently toss the chickpeas and broccoli in the oil so that they are evenly coated. Season with with the garlic powder, cumin, and then add salt and pepper to taste.
Roast in the oven for 25 minutes. Remove, use a spatula to carefully toss the veggies and chickpeas, and return them to the oven for another 5-7 minutes or until the chickpeas are crispy and golden and the broccoli is browned.
While the chickpeas and broccoli roast, you have the option to preparing rice or quinoa to serve with this dish. I like to top this meal with homemade lemon tahini dressing. To make this, mix the tahini, non-dairy yogurt, lemon juice, warm water, and garlic powder together. If the dressing is too thick to drizzle, add another ½ tablespoon of warm water and mix.
Serve ½ cup cooked rice, 1 cup roasted broccoli, and about ½ cup crispy chickpeas along with half of the lemon dressing. Serve warm.