Lemon Herb Roasted Harvest Vegetables with Crispy Chickpeas

Cambridge Food Bank•Blog•Mobile Food Market•Lemon Herb Roasted Harvest Vegetables with Crispy Chickpeas

This week’s mobile food market features lemon, kohrabi, onions & squash. Here’s a delicious recipe to try:

Serves: 4

Ingredients

Vegetables

  • 1 delicata squash
  • 1 kohlrabi
  • 1 white parsnip
  • ½ large onion

Vegetable Seasoning

  • 2 tbsp olive oil
  • 1 tsp Italian seasoning
  • 1 tsp paprika
  • ½ tsp garlic powder (optional)
  • Salt and black pepper, to taste

Maple Lemon Dijon Dressing

  • 2 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • Salt and black pepper, to taste

Crispy Chickpeas

  • 1 (540 mL/19 oz) can chickpeas, drained, rinsed, and thoroughly dried
  • 1 tbsp olive oil
  • 1 tsp seasoning salt
  • 1 tsp paprika
  • 1tsp salt

Instructions

Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper if desired.

Prepare the vegetables:

Delicata squash: Wash well. The skin is edible and becomes tender when roasted, so peeling is optional. Cut the squash in half lengthwise, scoop out the seeds, and slice into ½-inch half-moons.

Kohlrabi: Trim off the stems and peel away the thick, tough outer skin using a vegetable peeler or a sharp knife. Cut into wedges

White parsnip: Peel the parsnip to remove the outer skin, trim the ends, and cut into wedges

Onion: Cut into large wedges.

In a large bowl, toss the prepared vegetables with olive oil, Italian seasoning, paprika, garlic powder (if using), salt, and pepper until evenly coated.

Spread the vegetables over one side of the prepared baking sheet.

In the same bowl, toss the dried chickpeas with the olive oil, seasoning salt, and paprika until well coated. Spread them on the other side of the baking sheet in a single layer. Roast everything for 30 minutes, stirring the vegetables and chickpeas halfway through cooking. The vegetables should be tender and lightly caramelized, and the chickpeas should be golden and slightly crisp.

While everything is roasting, whisk together the olive oil, lemon juice, lemon zest, maple syrup, Dijon mustard, salt, and pepper to make the dressing. Transfer the roasted vegetables and chickpeas to a large serving bowl. Pour the dressing over top and gently toss until everything is evenly coated.

Serve warm with a Kohlrabi, Apple & Grape Coleslaw for a fresh, crunchy side that complements the warm roasted vegetables and crispy chickpeas.

Shop this week’s MFM Basket here