All Recipes - Sheet Pan Roasted Summer Veggies with Chickpeas, Hemp Seeds & Herbed Yogurt

Sheet Pan Roasted Summer Veggies with Chickpeas, Hemp Seeds & Herbed Yogurt



Nothing says “summer supper” like a colorful array of seasonal veggies roasted to tender perfection alongside protein-rich chickpeas, nutty hemp seeds, and a refreshing herbed yogurt finish. This nourishing, one‑pan meal brings together Mediterranean flavors and MIND‑diet principles to deliver a hassle‑free dish that’s both brain‑healthy and bursting with sunshine‑ready taste.

Sheet Pan Roasted Summer Veggies with Chickpeas, Hemp Seeds & Herbed Yogurt

Servings: 3

Ingredients

  • 1 medium zucchini, chopped
  • 2 cups green beans, trimmed
  • 1 small onion, sliced
  • 1 bell peppers, chopped
  • 1 head cauliflower, chopped
  • 2 1/4 cups cooked chickpeas, (or 1 and 1/2 can)
  • 1 1/2 tbsp olive oil
  • 1 clove garlic, mashed
  • 1 tbsp dill, chopped
  • 1/2 tsp salt
  • pepper
  • 2 tbsp hemp seeds
  • 1 tsp lemon zest, optional

Herbed Yogurt Sauce

  • 3/4 cup Greek yogurt, nonfat
  • 1 tbsp dill
  • 1/2 clove garlic, minced
  • 2 tsp lemon juice
  • pinch salt
  • pinch pepper

Instructions

  1. Preheat oven to 425°F (220°C). Line a sheet pan with parchment.
  2. Toss veggies and chickpeas with olive oil, garlic, salt, pepper, and herbs.
  3. Spread evenly on sheet pan. Roast for 25–30 minutes, stirring once, until golden and tender.
  4. Meanwhile, mix yogurt sauce: Combine yogurt, herbs, garlic, lemon juice, salt, and pepper. Chill until serving.
  5. Once roasted, sprinkle veggies with hemp seeds and a little lemon zest or juice if using.
  6. Serve warm with a generous dollop of herbed yogurt on each plate.


Published: Jul 21, 2025