Crispy Oven-Baked chickpeas in Rich Garlic Herb Lemon with cauliflower, bell peppers & roasted potatoes

Ingredients

• 2 x 400g cans chickpeas (preferably organic)
• 400g cauliflower, cut into bite-sized pieces
• 300g bell peppers, sliced or chopped
• 200g roasted potatoes (cooked according to package)
• Salt and freshly ground black pepper
• 2 tbsp neutral cooking oil
• zest + juice of 2 lemons
• 5 garlic cloves
• 4 tbsp olive oil
• 2 tsp dried oregano
• 2 tsp fresh thyme
• fresh parsley to garnish

Instructions

1. 1. 1. Preheat oven to 200°C (400°F) and line a large baking tray with parchment paper.
2. 2.
3. 3. 2. In a bowl, whisk together all Garlic Herb Lemon ingredients to create your sauce.
4. 4.
5. 5. 3. Add chickpeas and vegetables, tossing thoroughly to coat every piece.
6. 6.
7. 7. 4. Spread in a single layer on the prepared tray — don't overcrowd!
8. 8.
9. 9. 5. Bake for 25-35 minutes, stirring halfway, until protein is cooked through and vegetables are tender-crisp.
10. 10.
11. 11. 6. Serve immediately over hot roasted potatoes with fresh herbs.