Simple healthy sheet-pan dinner idea! Persian style Zaa’tar roasted chickpeas with a dairy free creamy tahini sauce. Eat alone, or on roasted sweet potatoes, rice or quinoa.

chickpeas:

1x 400 ml canned chickpeas or cooked chickpeas, drained, patted dry

2 tbsp zaa’tar

1/4 tsp garlic powder

generous olive oil

generous sea salt

black pepper

tahini dressing:

3 tbsp tahini

1/2 tsp lemon juice

1.5 tsp water

1/6 tsp garlic powder

tbsp olive oil (more oil, lemon juice and water can be added depending how thick your tahini is)

preheat oven to 400. line a sheet pan wiht aluminum foil or parchment paper. place the chickepeas on top, season and cover in generous oil. toss and drizzle a little extra oil on if desired. bake for 30 minutes, tossing every ten minutes. the chickpeas become crispy as they cool

garnish with lemon zest if desired.

combine the tahini dressing ingredients in a bowl and drizzle on top.

enjoy alone or inside a pita wrap with a side of greek salad if desired.