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–+ servings

Roasted Vegetables with Chickpeas

In search of a clever, new side dish? Look no further. It’s both savory and sweet with a surprising crunch from the chickpeas.
Yield: 3 cups
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes

Ingredients
 

  • 1 tablespoon olive oil
  • 5 cups diced butternut squash, 1-inch small cubes (about 20 oz)*
  • 15 ounces chickpeas, drained and rinsed.
  • 2 to 3 teaspoons Dash Garlic & Herb salt-free seasoning blend**

Optional Garnish:

  • Crumbled feta or goat cheese***
  • fresh lemon wedges
  • chopped parsley
Ingredient Details to Know
*Buying pre-cut butternut squash is a great time-saver but make sure to dice the chunks into smaller 1-inch pieces, so they cook at the same rate as the chickpeas.
**For a fiery flavor swap in DASH spicy seasoning blend
***Leave out for a dairy-free option.

Instructions
 

  • Preheat oven to 425˚. Mist a baking sheet with oil spray and set aside.
  • Place chickpeas on paper towels and pat dry to remove any extra moisture.
  • In a large mixing bowl, add diced butternut squash, chickpeas, olive oil, and spice blend. Toss to evenly coat.
  • Spread everything on the prepared baking sheet in a single layer and roast in the oven for about 40 to 45 minutes, or until some of the edges start to brown.
  • The vegetables will be tender and caramelized. The chickpeas will be golden, split open, and become crisp as they cool.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 210Carbohydrates: 36gProtein: 7gTotal Fat: 4.5g— Unsaturated Fat: 4g— Saturated Fat: 0.5gCholesterol: 0mgSodium: 30mgFiber: 7gTotal Sugar: 5g— Natural Sugar: 5g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.