BBQ Chickpeas Bake

A baking pan with bbq chickpeas and veggies after cooking on top of a striped tea towel.

This easy sheet pan dinner meal is super easy to make and tastes delicious too! All the flavors of bbq but 100% plant and vegetable based. Roasted potatoes, corn and bbq chickpeas create a winning combination in this easy dinner recipe.

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 454kcal

Ingredients

▢ 4 teaspoons canola oil separated
▢ 1 large potato Russet or Yukon gold
▢ 1 large sweet potato
▢ 2 ears frozen corn thawed or fresh
▢ 1 bell pepper any color works
▢ ½ red or white onion
▢ 2 cans chickpeas drained (3 cups cooked)
▢ ½ cup BBQ Sauce vegan, low sugar, or other

Instructions

Preheat the oven to 400° F.
Scrub the potatoes and cut into ½ cubes. Place the white potatoes into a medium bowl and toss with 1 teaspoon canola oil and salt and pepper to taste. Lay out on a baking sheet pan and cook for 20 minutes.
1 large potato, 4 teaspoons canola oil
Repeat the same process with the sweet potatoes, tossing them with the canola oil and salt and pepper. After 20 minutes remove the pan of potatoes from the oven. Use a spatula to turn the white potatoes and move them to one side of the baking pan. Add the sweet potatoes to the empty side of the pan and put back in the oven to cook for 20 more minutes.
4 teaspoons canola oil, 1 large sweet potato
Break or cut each ear of corn into four pieces. Cut the bell pepper and onion into 1 inch pieces. Place into the medium bowl and toss with two teaspoons of canola oil and salt and pepper to taste.
2 ears frozen corn, ½ red or white onion, 1 bell pepper, 4 teaspoons canola oil
Place the chickpeas in a bowl with ¼ cup of barbecue sauce. And toss to coat.
2 cans chickpeas, ½ cup BBQ Sauce
Remove the baking sheet from the oven. Move the potatoes down to one end of the baking dish, add the corn, onion, bell pepper to the baking pan, followed by the chickpeas trying to keep all the ingredients separate.
Place the pan back into the oven and bake for an additional 20 minutes. Check the potatoes for doneness, if ready, remove and serve. If they need to cook longer, remove the ingredients that are ready (bell pepper, corn, chickpeas) and keep warm until everything else is done.
Serve up with remaining barbecue sauce and your favorite bbq garnishes.

Notes

Time Saver Tips: If you love to get ahead of things to make weeknights easier, you can mix together the chickpeas and sauce, dice the onions and bell pepper, and cut the corn up to one day ahead. Store everything separately in the fridge overnight.

Use Leftovers. Enjoy your leftover BBQ chickpeas are a delicious topper for a salad like this Mango Avocado Salad or a grain bowl! You could even use them to make bbq chickpea quesadillas or tacos!

Cooking in the Oven. Use the center rack of the oven for the most even temperature to cook this vegan chickpea recipe.

Prepping the Potatoes and Veggies. Cut everything into even pieces so they cook evenly in the allotted time.

Flip the Potatoes. Turn the white and sweet potatoes over on the pan when you take them out to add more ingredients so that both sides of the potatoes cook.

One Ingredient Not Cooked Enough? If any ingredients need to cook longer, simply remove the ones that are ready and hold in a warm place. Continue cooking the remaining ingredients until they are all done.

Nutrition