Rich Mushroom & Lentil Bolognese
A deeply savoury 'ragù' from finely chopped mushrooms and lentils that fools committed meat-eaters. Make a big batch.
Vegan
Za’atar Chickpea Sheet-Pan Dinner
Crispy chickpeas and colourful vegetables roasted with za’atar and lemon tahini.
Vegetarian
Vegan Gluten-free (0 ratings)
Prep15 min
Cook35 min
Total50 min
Serves4
DifficultyEasy
Crispy chickpeas and colourful vegetables roasted with za’atar and lemon tahini. Built around everyday ingredients and a clear method, this vegetarian recipe delivers strong flavour without unnecessary complication.
Method
- Heat oven to 220°C (200°C fan). Toss chickpeas, courgette, onion and peppers with oil and za’atar.
- Roast 25 minutes; add tomatoes and roast 10 minutes more.
- Whisk tahini, lemon juice, garlic and enough water for a pourable sauce.
- Season the tray and drizzle with tahini sauce.
💡 VeggieTip notes
- Dry chickpeas thoroughly for better crisping.
- Serve with quinoa for a larger meal.
Nutrition (per serving, approx.)
399kcal
17g protein
49g carbs
18g fat
14g fibre
Values are estimates and will vary with brands and portion sizes.