Sheet Pan Chickpeas & Sweet Potatoes with Fennel Salad
Sheet Pan Chickpeas

Preparation time 15 minutes

Total time: 45 minutes

Ingredients

  1. 750 g (1 ¾ lb.) sweet potatoes, peeled and diced, about 1 L (4 cups)
  2. 540 mL (19 oz.) canned chickpeas, no salt added
  3. 30 mL (2 tbsp.) olive oil
  4. 5 mL (1 tsp.) ground cumin
  5. 2 mL (½ tsp.) ground cinnamon
  6. 1 bulb fennel, finely chopped
  7. ½ red onion, finely chopped
  8. 30 mL (2 tbsp.) apple cider vinegar
  9. 125 mL (½ cup) fat-free plain Greek yogurt
  10. 30 mL (2 tbsp.) lemon juice
  11. 30 mL (2 tbsp.) mint leaves, chopped
  12. To taste, salt and ground pepper

Directions

  1. Preheat the oven to 220 °C (425 °F). Line a baking sheet with parchment paper. On the baking sheet, mix sweet potatoes, chickpeas, olive oil, cumin and cinnamon. Season with salt and pepper. Mix.

  2. Bake for 30 minutes.

  3. In a bowl, combine fennel, onion and vinegar. Season with salt. Set aside.

  4. In a large bowl, mix yogurt, lemon juice, and mint leaves. Set aside.

  5. Add chickpea mixture to yogurt mixture and top with fennel salad.

This recipe has been approvev by nutritionnits at the Montreal Heart Institut
This recipe has been approved by nutritionists at the Montreal Heart Institute.

Tada

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