This eggplant chickpea sheet pan dinner is a Middle-Eastern blend of bold spices and ingredients, including pomegranate seeds, tahini, & mint. It is vegan, oil-free, high protein and gluten-free.
Easy & Amazing Vegan Sheet Pan Dinner
Oh, dinner. I love to eat it, but sometimes the thought of figuring out what it will be, shopping for ingredients, and then putting it all together, all while attempting to accomplish the daily to-do list of work, family and life makes me want to weep. And I write about food for a living!
So, for the next few days, I am sharing some super-simple, satisfying, plant-based sheet pan dinner recipes that look and feel festive, taste incredible, and require little more effort than throwing the ingredients onto a pan and baking until done.
I need these recipes. You need these recipes. Let’s do this!
Talk about easy. The eggplant (cut into thick slices) and chickpeas are arranged on a sheet pan, dusted with some aromatic spices, and then roasted to golden perfection in roughly 20 minutes.
While the combination roasts, gather your toppings: pomegranate arils (you can remove them from the pomegranate yourself, or buy them ready-to-go in the produce section), chopped pistachios (or the nuts or seeds you prefer or have on hand), chopped fresh mint, and lemon-tahini drizzle (tahini + lemon + garlic + cumin=easy and delicious).
Healthy Benefits of Eggplant
I have waxed poetic(-ish) about chickpeas many times before–high protein & fiber, delicious, versatile, and more–but not eggplant, which is odd, since I love eggplant. Not only does it have a meaty quality that is appealing in plant-based entrees, it is also uber-healthy:
low in calories
high in fiber
a very good source of vitamins B1 and B6
a good source of folate, magnesium, copper, manganese and niacin
I would also like to urge you to be lazy and do not peel your eggplant, at least some of the time. The reason is that researchers have discovered that eggplant skin contains a flavonoid called nasunin, which is a potent antioxidant. I always happen to think the skin is delicious-it becomes crispy when roasted and has a pleasant, subtle bitterness that contrasts with the sweeter flesh. Yum! I love it when laziness works to my benefit, don’t you?
So forget takeout tonight. This high-protein (over 17 grams per serving) happy meal is faster and so much better in almost every way. Happy eats, everyone!
Double the Recipe: This recipe only makes enough for 2 or 3 entrees. However, you can double the recipe, putting the second half on another sheetpan. Roast the two sheet pans at the same time! Note: I used low-sodium chickpeas; you can use regular chickpeas, but the sodium content reflects my use of the low sodium variety.
Serving Size:1/2 of recipe
Saturated Fat:1.8 g
Keywords: oil-free, grain-free, vegan sheet pan dinner, high protein, plant protein, high protein vegan sheet pan dinner, eggplant, chickpeas, Middle Eastern