215 oz canschickpeas rinsed and drained (or 3 cups cooked)
⅓cupyellow oniondiced (about ½ of a small yellow onion)
2teaspoonsunflower oil
1teaspoonfresh dill
½teaspoonsalt
½teaspoongarlic powder
½teaspoonblack pepper
For the potatoes
1 lbyukon gold potatoes4-5 small potatoes
2teaspoonsunflower oil
2teaspoonlemon pepper seasoning mix
½teaspoonpaprika
pinch of salt
12ozBrussels sproutsshredded
Assembly
½cupvegan sour cream
2tablespoonwater
1tablespoonminced chives
2teaspoonlemon juice
½teaspoondried dill
pinch of salt
lemon wedges
Instructions
To make the chickpeas: preheat the oven to 400 degrees F and line two baking sheets with parchment paper. In a bowl, combine chickpeas, onion, oil, dill, salt, garlic powder, and pepper, tossing until evenly coated. Spread the mixture out on one of the baking sheets.
To make the potatoes: In a bowl, combine the potatoes, oil, lemon-pepper, paprika, and salt, tossing until evenly coated. Spread the wedges out on the other baking sheet in a single layer. Place the baking sheets in the oven and roast for 20 minutes. Flip the potatoes and move the chickpeas to one side of the baking sheet. Spread the Brussels sprouts next to the chickpeas. Put the sheets back in the oven on opposite racks and roast for another 20 minutes.
To assemble: Meanwhile, whisk together Sour cream, water, chives, lemon juice, dried dill, and salt. Refrigerate the sauce until ready to serve. To serve, divide the chickpeas, potatoes and Brussels sprouts, and lemon wedges between 4 bowls or storage containers. Drizzle with the sour cream sauce just before serving. The sauce and the dishes can be stored separately in the refrigerator for up to 7 days.