Sheet Pan Chickpea Tikka
Sheet Pan Chickpea Tikka- roasted cauliflower, potatoes and chickpeas are tossed with Indian spices and served with a cooling ginger-garlic and lemon yogurt sauce. Simple to make and clean-up is a breeze! (vegan, gluten-free, grain-free)
If you follow me on Instagram then you might have seen that WE BOUGHT A HOUSE.
For the past 3 months we’ve been rushing to get renovation plans put together and approved by the bank in time for closing which finally happened last week. It’s probably the most stressful thing I’ve ever dealt with in my life. Mostly because I don’t do well with large financial decisions. And rising interest rates…UGH.
Suffice to say my mind has been a little distracted from the kitchen lately. Between that and the beautiful weather we’ve been having, I’m all about the quick and easy meals right now. Sheet pan, One-pot, 30-minutes…you can never go wrong with any of those, can ya?
This recipe definitely fits the bill. It requires minimal dishes, makes for easy clean-up, and comes together in less than an hour.
We start with a few typical vegetables commonly found in Indian dishes, cauliflower and potatoes. They get chopped and tossed with flavorful spices (the main reason the ingredient list appears so lengthy) and roasted in the oven until tender and crisp.
Once they’re mostly done, we add chickpeas and red onion and return them to the oven to roast a little longer.
While that finishes cooking, a simple yogurt sauce is made with a combination of fresh ginger, lemon and garlic. Then the finished product gets garnished with fresh cilantro and a squeeze of lemon, and dinner is served.
The spices provide a bit of warmth while the yogurt sauce cools it off with a burst of refreshing lemon. Overall it makes for a satisfying meal that’s packed full of flavor.
If you love Indian food, then you are sure to enjoy this one!
Sheet Pan Chickpea Tikka
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
- 2-pounds yukon gold potatoes, diced
- 2-pounds head cauliflower, chopped
- 2 tablespoons high heat oil
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne (optional)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 2 jalapeños, seeded and diced
- 1/2 red onion, thinly sliced
- 1 cup plain non-dairy yogurt (I like almond milk yogurt)
- 1 tablespoon minced fresh ginger
- 1 tablespoon minced fresh garlic
- zest and juice of 1 lemon
- fresh cilantro for serving
Preheat the oven to 400°F then line a baking sheet with parchment paper.
In a large bowl, combine diced potatoes and chopped cauliflower. Pour high heat oil over top then sprinkle with spices and salt. Arrange vegetables on baking sheet, making sure to give the potatoes room. You may need to use two baking sheets. Bake in the oven for 20 minutes.
The the same bowl, add chickpeas, jalapeño, and red onion. Stir until coated in any remaining oil and spices. Add more if needed. Set aside.
Meanwhile, in a small bowl, combine yogurt, ginger, garlic and lemon juice + zest. Stir until mixed thoroughly then refrigerate.
Remove sheet pan from oven. Stir cauliflower and potatoes then top with chickpeas and jalapeño. Return to oven for 15 more minutes, or until vegetables are tender.
Serve warm with sliced red onion, cilantro and yogurt sauce, and enjoy!
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!