Side dishe for 4

Roasted Chickpeas and Vegetables

Name: Roasted Chickpeas and Vegetables
Total time: 60 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 can (15 oz) chickpeas; 1 zucchini; 1 large red onion; 1 large red bell pepper; 1/4 cup low-sodium soy sauce; 2 cloves garlic; 2 tbsp honey; 2 tbsp toasted sesame oil; 1 tbsp extra virgin olive oil or avocado oil; 2 tbsp rice vinegar; 1 tbsp grated fresh ginger; 1/2 tsp red pepper flakes; 1 cup whole-milk or 2% plain greek yogurt; 2 tbsp tahini; 1 tbsp fresh squeeze lime or lemon juice; 1 clove garlic; kosher salt (optional); 1/2 cup fresh torn leafy herbs; 1 tbsp toasted sesame seeds; warm toasted pita (optional)

$10.23for 460 minServes 4

Chickpeas and vegetables roast with a sweet sesame glaze, then pair with a garlicky tahini yogurt sauce.

Photo: ambitiouskitchen.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Canned beans, 15 oz$0.09/oz typical	15 oz	$1.35Typical price
	Zucchini and summer squash, 0.5 lb$1.79/lb typical	0.5 lb	$0.90Typical price
	Red onions, 1.25 lb$1.49/lb typical	1.25 lb	$1.86Typical price
	Bell peppers, 0.45 lb$2.49/lb typical	0.45 lb	$1.17Typical price
	Garlic, 0.25$0.75 each typical	0.25	$0.22Typical price
	Fresh ginger, 0.25 oz$0.40/oz typical	0.25 oz	$0.10Typical price
	Sour cream, 8.5 oz$0.14/oz typical	8.5 oz	$1.19Typical price
	Mint, 0.5$1.99 each typical	0.5	$0.99Typical price
	Nuts and seeds, 0.25 oz$0.70/oz typical	0.25 oz	$0.20Typical price
	Lemons and limes, 0.25$0.60 each typical	0.25	$0.20Typical price
Total for the servings shown		$10.23

Swaps

Swap red onions for onionsabout $0.20/lb less at typical prices
Swap sour cream for yogurtabout $0.02/oz less at typical prices
Swap canned beans for dried beans and lentilsabout $0.02/oz more at typical prices

Pantry staples you likely have

Soy sauceHoney or maple syrupAsian sauces and pastesCooking spray, shortening, ghee, coconut and sesame oilVinegarDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

60 minstart to table
Mediumdifficulty
4servings as written
$$typical cost tier

American Vegetarian Budget Side dishes Lunches Sheet pan Back to school Cold-weather comfort Winter Spring

Typical price

$2.56 per serving$10.23 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

1 can (15 oz) chickpeas
1 zucchini
1 large red onion
1 large red bell pepper
1/4 cup low-sodium soy sauce
2 cloves garlic
2 tbsp honey
2 tbsp toasted sesame oil
1 tbsp extra virgin olive oil or avocado oil
2 tbsp rice vinegar
1 tbsp grated fresh ginger
1/2 tsp red pepper flakes
1 cup whole-milk or 2% plain greek yogurt
2 tbsp tahini
1 tbsp fresh squeeze lime or lemon juice
1 clove garlic
kosher salt (optional)
1/2 cup fresh torn leafy herbs
1 tbsp toasted sesame seeds
warm toasted pita (optional)

Steps

Heat the oven to 425 F and line a large sheet pan with cooking oil.
Drain the chickpeas and cut the zucchini, onion, and bell pepper into bite-size pieces.
Whisk the soy sauce, sesame oil, olive oil, honey, vinegar, ginger, red pepper flakes, and two garlic cloves.
Toss the chickpeas and vegetables with the glaze, spread them on the sheet pan, and roast for 30 minutes.
Stir the yogurt, tahini, lemon or lime juice, and remaining garlic in a small bowl.
Top the roasted vegetables with the sauce, herbs, and sesame seeds, and serve with warm pita if desired.

Main ingredient on sale this week? See what to make with canned beans on sale.