Made easily on one sheet pan, everything cooks together for the most outstanding flavour that the whole family will love.

​By pairing chicken with chickpeas, you get a meal that’s also protein-packed!

Adding chickpeas (and other pulses) to your weeknight dinner rotation is fabulous for increasing daily values of complex carbohydrates, fibre, B-vitamins, iron, and potassium. Plus, they are naturally gluten-free!

Chickpeas are grown right across the Canadian prairies, specifically in the southeastern part of Alberta close to where I live. That’s why I love to use them in my everyday recipes.

why you’ll love this one pan chicken with chickpeas recipe

• It’s easy to make on busy weeknights!
• The whole thing cooks on one pan so it makes for an easy clean-up.
• This one pan chicken with chickpeas meal has 48g of protein per serving!!
• It’s versatile! Serve with arugula and grain of choice or even pita bread.
• Served with a flavourful herby yogurt sauce will have you going back for seconds!

ingredients needed for this one pan chicken with chickpeas meal

Chickpeas: you’ll need 2 ½ cups cooked chickpeas, equivalent to about 2x 14-15oz cans

Baby tomatoes: when you cook fresh baby tomatoes they become so sweet and juicy; use grape tomatoes or cherry tomatoes, your choice

Red onion: use one large or two small red onions, cut into 1 inch pieces, which adds a nice crunch to the recipe

Chicken: I like to use chicken breasts for this recipe as they cook quickly when roasted with all of the other ingredients; you don’t need to sear chicken beforehand, simply add the chicken pieces right to the sheet pan

Canola oil: locally produced canola oil is the perfect pairing for this recipe; it is flavour neutral, and heart healthy so it’s perfect for this recipe

Seasonings: garlic powder, paprika, dried oregano, kosher salt and black pepper is the spice mixture to toss chickpeas, chicken and other vegetables in for this one pan dinner

Lemon: fresh lemon juice adds a brightness to the seasoning for both the one pan chicken with chickpeas and the herby yogurt sauce

Yogurt: plain Greek yogurt is the best base for the herby yogurt sauce

Fresh herbs: fresh mint, fresh dill and fresh parsley come together as the most flavourful herb combination for the herby yogurt sauce

Garlic: use fresh garlic cloves to add a nice zing to the herby yogurt sauce

step by step process to make this easy weeknight dinner

Step 1: Preheat the oven to 425F.

Step 2: Line a large rimmed baking sheet with parchment paper.

Step 3: In a small bowl whisk together canola oil, garlic powder, paprika, dried oregano, salt, pepper and juice of one lemon. Set aside.

Step 4: To the parchment lined baking sheet combine chickpeas, halved tomatoes, chopped red onion and pieces of chicken. Drizzle with the canola oil mixture and then toss gently to make sure everything is coated.

Step 5: Roast for 20-25 minutes on the center rack of the oven until chicken is cooked through to 165F (use a meat thermometer to measure doneness).

Step 6: While everything is roasting, make the herby yogurt sauce and set aside.

Step 7: When the chicken is cooked through, remove the one pan chicken with chickpeas from the oven and serve with the herby yogurt sauce, fresh salad greens like arugula and a cooked grain of choice if desired. (Make sure to scoop up those yummy pan juices when serving!)

expert tips for making this easy recipe

• Meal prep this recipe for lunches throughout the week! Bake on Sunday and pack 3-4 lunches for the week ahead by pairing with a grain of choice like quinoa or basmati rice and fresh greens.
• If preferred, instead of chopping the red onion into large pieces use red onion slices instead – choose whichever you prefer.
• Add more fresh vegetables to this recipe by adding 1-2 chopped red peppers.
• Make sure to use a large sheet pan for this recipe as there are quite a few ingredients to cook on one pan!

common questions

What if I don’t have canola oil?
You can swap the canola oil in the recipe for extra virgin olive oil if preferred.

Can I use another cut of chicken for this recipe?
If you want to use something other than chicken breasts, try skinless boneless chicken thighs instead. They will cook in about the same amount of time as chicken breasts do, thus, you don’t need to change anything in the recipe. I do not recommend using skin-on chicken thighs as their cooking time is much different.

more one pan pulse recipes to love from the blog:

One Pot Marry Me Butter Beans (30 minute recipe!)

Sheet Pan Baked Feta Dinner with Vegetables & Beans

Easy Green Summer Chopped Salad (with meal prep tips)

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One Pan Roasted Chicken with Chickpeas and Tomatoes

This One Pan Roasted Chicken with Chickpeas & Tomatoes is a simple, easy and delish dinner. Plus it's packed with 48g of protein per serving!

Course dinner

Cuisine Canadian

Keyword chickpeas, one pan

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 503kcal

Author Jess

Ingredients

• 2 1/2 cups cooked chickpeas, drained and rinsed (about 2x 14-15oz cans)
• 1 pint grape or cherry tomatoes, halved
• 2 small-medium red onions, cut into 1 inch pieces
• 1 1/2 lbs (650-700g) chicken breasts, cut into 1 inch pieces
• 1/4 cup canola oil
• 2 tsp garlic powder
• 2 tsp paprika
• 2 tsp dried oregano
• 2 tsp salt
• 1/2 tsp pepper
• juice of half a lemon

For the herby yogurt sauce

• 2/3 cup plain Greek yogurt
• 2 garlic cloves, pressed or minced
• juice of half a lemon
• 1 tbsp chopped fresh mint
• 1 tbsp chopped fresh dill
• 3 tbsp chopped fresh parsley
• big pinch salt and pepper to taste

Instructions

• Preheat the oven to 425F.
• Line a large rimmed baking sheet with parchment paper.
• In a small bowl whisk together canola oil, garlic powder, paprika, dried oregano, salt, pepper and juice of half a lemon. Set aside.
• To the parchment lined baking sheet combine chickpeas, halved tomatoes, chopped red onion and pieces of chicken. Drizzle with the canola oil mixture and then toss gently to make sure everything is coated.
• Roast for 20-25 minutes on the center rack of the oven until chicken is cooked through to 165F (use a meat thermometer to measure doneness).
• While everything is roasting, make the herby yogurt sauce by mixing together all of the yogurt sauce ingredients and set aside.
• When the chicken is cooked through, remove the one pan chicken with chickpeas from the oven and serve with the herbed yogurt sauce, fresh salad greens like arugula and a cooked grain of choice if desired. (Make sure to scoop up those yummy pan juices when serving!)

Notes

• If you don't have canola oil, substitute with olive oil.
• Meal prep this recipe for lunches throughout the week! Bake on Sunday and pack 3-4 lunches for the week ahead by pairing with a grain of choice like quinoa or basmati rice and fresh greens.
• Add more fresh vegetables to this recipe by adding 1-2 chopped red peppers.
• If you want to use something other than chicken breasts, try skinless boneless chicken thighs instead. They will cook in about the same amount of time as chicken breasts do.

Nutrition

Calories: 503kcal | Carbohydrates: 31g | Protein: 48g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1733mg | Potassium: 1273mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1475IU | Vitamin C: 38mg | Calcium: 143mg | Iron: 4mg

Disclaimer: Thank you to Alberta Pulse Growers for sponsoring this recipe. Thank you for supporting the brands that I support. All opinions are my own.

The post One Pan Roasted Chicken with Chickpeas and Tomatoes appeared first on Cooking in my Genes.

When I was growing up taco bowls were on the menu pretty regularly. Making a taco bowl with similar ingredients you normally use for tacos is such a nice way to mix things up!

Chickpeas are so versatile and easy to prepare. In this case, I’ve sautéed chickpeas with my favourite spices for an extra kick of flavour for these Chickpea Taco Bowls!

These bowls have all of the usual taco ingredients you’re used to seeing: avocado, tomatoes and greens.

Plus, I’ve added in my favourite cheese, feta, and some extra vegetables to bring more flavour AND colour too!

And you can’t have a taco bowl without some crunch! So enter crispy tortilla strips that are easy to make.

Then, finishing off this bowl is an easy spicy yogurt dressing, a squeeze of lime and a bit of cilantro.

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Chickpea Taco Bowls

Bursting with flavour, these Chickpea Taco Bowls are an easy weeknight dinner packed with vegetables and a must for #meatlessmonday too.

Course dinner, Lunch, Salad

Cuisine American

Keyword taco bowl

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2 large servings

Author Jess

Ingredients

Chickpeas:

• 1 15 oz can chickpeas drained & rinsed
• 1 tbsp chili powder
• 1/2 tsp coarse salt
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp red pepper flakes optional if you like spice!
• 1 1/2 tbsp extra virgin olive oil

For the bowls:

• 4 cups mixed greens, arugula or kale
• 1/2 cup fresh corn kernels or cooked corn
• 1 cup cherry tomatoes, halved
• 1/2 cup chopped orange pepper
• 1 avocado, sliced
• 1/2 cup crumbled feta cheese
• 1 small tortilla, cut into 1-2 inch strips
• 1 tsp extra virgin olive oil
• pinch coarse salt
• lime wedges & cilantro for serving

Spicy Yogurt Dressing

• 1 tbsp hot sauce
• 1/4 cup greek yogurt

Instructions

Chickpeas:

• Drain and rinse the chickpeas, set aside. Then mix together all of the spices and set aside
• In a frying pan over medium heat, add 1 1/2 tbsp olive oil and the chickpeas. Sauté for 3-5 minutes. Then add in the spice mix and stir occasionally while cooking for about 2 more minutes until all of the chickpeas are well coated. Set aside.

For the bowls and dressing:

• Prep all of the vegetables and set aside. 
• Then, set the oven to low broil. On a small sheet pan mix the tortilla strips with olive oil and a pinch of salt, toss to mix. Cook in the oven for 3-4 minutes, toss and then cook another 2 minutes until the tortilla strips start to brown and get crispy.  
• Mix together the hot sauce and yogurt until fully combined. 

Assembly of the chickpea taco bowls:

• To assemble the bowls, start with 2 cups of greens as the bottom layer of each bowl.  
• Then divide all of the ingredients amongst the two large bowls. Drizzle with the spicy yogurt dressing and top with a squeeze of lime and cilantro.

Notes

**For the chickpea taco seasoning, if you already have a favourite taco seasoning you can use about 2 tbsp instead of the spices listed above.

**Don't love the spicy yogurt dressing? Use hot sauce on its own or your favourite dressing!

This is a perfect vegetarian option for #meatlessmonday too!

The great thing about these Chickpea Taco Bowls is their versatility; sub out ingredients you don’t love for ones that you do. And, if you want to forgo the dressing, go for it or use another type (my guilty pleasure is a serious dose of ranch dressing!) PLUS, just double the recipe if you want to make this for 4 people.

And, if you’d prefer to use chicken instead of chickpeas, simply sub in about 1 1/2 cups cooked, shredded chicken.

I’ll just be over here making these every week and I hope you enjoy these bowls too!

Love tacos? You may also enjoy my Tex-Mex Sweet Potatoes with Chickpeas & Kale.

Until the next cooking adventure,
Jess

The post Chickpea Taco Bowls appeared first on Cooking in my Genes.

Taking my cue from seasonal produce, I couldn’t resist roasting corn fresh off the cob for this salad as it adds such a wonderful sweet flavour that complements the rest of the vegetables.

So dive on into this refreshing summer salad, packed full of flavour and easy to make!

The caramelized flavour that come from roasting the fresh corn, zucchini, baby tomatoes, orange pepper and red onion with garlic and oregano are delightful.

And, this salad gets a big protein boost from the addition of chickpeas, making it perfect for a #meatlessMonday meal too!

This Roasted Summer Vegetable Salad also holds up really well in the fridge for a few days so it makes great summer lunches or easy dinners.

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Roasted Summer Vegetable Salad

Fresh corn, zucchini, baby tomatoes, orange pepper and red onion roasted with garlic and oregano bring an ultimate dose of flavour to this Roasted Summer Vegetable Salad. This salad gets a big protein boost from the addition of chickpeas, making it perfect for a summer picnic and a #meatlessMonday meal too!

Course Salad

Cuisine American

Keyword vegetable salad

Author Jess

Ingredients

• 2 cobs of corn kernels cut off of the cob
• 1 small orange pepper cut into 1 inch pieces
• 2 cups of baby tomatoes variety of colours if you can find, halved
• 1/2 red onion cut into 1 inch pieces
• 1 small zucchini cut into halves
• 3 cloves garlic minced
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp oregano
• 1 x 540ml can of chickpeas drained and rinsed
• Optional: 1/4 cup feta cheese crumbled

Dressing:

• 1 tbsp extra virgin olive oil
• 1 1/2 tbsp red wine vinegar
• 1/2 tbsp lemon juice
• 1/4 tsp oregano
• 1/4 tsp salt
• pinch of pepper

Instructions

• Pre-heat your oven to 425F.  Line a large baking sheet with parchment paper and set aside.
• Prep your vegetables and add into a mixing bowl.
• Then, add in the garlic, olive oil, salt, pepper and oregano and toss with the vegetables until everything is coated.
• Pour your vegetables onto your baking sheet, spread out and then put in the oven to roast for 25-27 minutes, until slightly caramelized (some golden colour).
• While the vegetable are cooking, make your dressing by combining all of the ingredients and whisk together or shake in a jar until combined.
• Once your vegetables are done cooking, set them aside to cool for about 10 minutes.
• Then drain and rinse your chickpeas and add to a salad bowl.
• When your vegetables have cooled down, toss them with the chickpeas and all of the dressing. Then top the salad with the crumbled feta cheese (if you so choose).

The oregano gives this salad this addictive buttery flavour and the vegetables add a fresh component.

This Roasted Summer Vegetable Salad would be perfect as a side at a barbeque, enjoyed as a part of a picnic or even make it for lunch the next day!

Until the next cooking adventure,
Jess

The post Roasted Summer Vegetable Salad appeared first on Cooking in my Genes.

Consider this a mash-up of some of my favourite things – sweet potatoes and tacos plus some seriously good for you ingredients like chickpeas and kale!

I really like to use chickpeas in my meatless dishes; they have a great taste and texture and take on any flavour you put to them so they’re really versatile and delicious.

The only time commitment you need to make for this recipe is baking the sweet potatoes; afterwards, this recipe comes together quite quickly.

Total Time: 1 1/2 hours (includes sweet potato baking time)
Equipment: baking sheet, parchment paper, frying pan, medium mixing bowl
Servings: 4-6

Ingredients:

4 x medium sweet potatoes (about 6-7 oz each)
2 tbsp chili powder
1 tsp salt
1 tsp garlic powder
2 tsp oregano
Optional: 1/2 tsp red pepper flakes (if you like a bit of spice, definitely add these into the mix!)
1 x 540mL can chickpeas, rinsed
3 cups kale, thinly sliced
1 tbsp olive oil + 1 tbsp olive oil
1 1/4 cup old cheddar cheese, shredded (keep 1/4 cup aside)
Cilantro for garnish

Instructions:

Pre-heat your oven to 400F. Mix all of the spices together and set aside.  Scrub the skins of each potato and then using a fork poke a few holes into each sweet potato to let the steam escape.

Bake sweet potatoes directly on the oven rack for 45 minutes to 1 hour, until each sweet potato is fork tender.

While the sweet potatoes are cooking, drain and rinse the chickpeas, chop the kale and shred the cheese.

Let potatoes cool for 5-10 minutes before cutting each sweet potato in half. Once cooled, scrape out each potato and put the potato flesh into a bowl, set aside to be used as a part of the filling. Leave about a 1/4 to 1/2 inch layer inside each potato skin.

Place the potato skins on a parchment-lined baking sheet and put back in the oven to keep warm.

Cook’s Note: Keep your oven set at 400F as you will bake the potatoes once more!

Place a frying pan on medium heat and add 1 tbsp olive oil. Once the frying pan is warm, add the chickpeas and sauté for 3-4 minutes. Then, turn the pan to medium-low and add the kale, 1 tbsp olive oil plus all of the seasonings (2 tbsp chili powder, 1 tsp salt, 1 tsp garlic powder, 2 tsp oregano, Optional: 1/2 tsp red pepper flakes). Stir consistently until the kale has wilted and then take the pan off the heat.

Mash the sweet potato you’ve removed from the potato skins and then add in 1/4 cup shredded cheese and the chickpeas and kale mixture, stirring until combined.

Remove the potato skins from the oven and divide the chickpeas and kale mixture evenly between the potato skins. The potato skins will become quite full and the filling will be above the edge of the potato skin.  Top all of the filled sweet potatoes with cheese and bake in the oven for 10 minutes, until the cheese starts to bubble.

Top each sweet potato with a few cilantro leaves and then it’s time to dig into these flavourful Tex-Mex Sweet Potatoes with Chickpeas and Kale!

I like to serve these Tex-Mex Sweet Potatoes with a green salad and some avocado to make this a full meal.

I think these Tex-Mex Sweet Potatoes with Chickpeas and Kale are going to be making an appearance on our dinner table fairly often and I hope you enjoy them too!

Until the next cooking adventure,
Jess

The post Tex-Mex Sweet Potatoes with Chickpeas and Kale appeared first on Cooking in my Genes.

I was struggling with what to make for dinner this past week because I’m so ready to start cooking cozy autumn dishes but its still pretty hot here in Calgary. So, this salad hit all of my fall-inspired cravings (apple, cheddar, spicy chickpeas) but in a refreshing way with the crunchy kale.

The spicy chickpeas add the perfect warming note to this salad and you can even make this ahead of time, mix it all together and bring for lunch with the chickpeas on the side until you’re ready to eat.  This Kale, Apple and Cheddar Salad with Spicy Chickpeas is versatile enough to eat for dinner too and one to enjoy into the cooler weather.

So grab those cozy ingredients and a fresh batch of kale – this salad is just waiting to be made!

Total time: 45 minutes
Servings: 4
Equipment: baking sheet, parchment paper, large mixing bowl

Ingredients:

1x 540ml can of chickpeas (drained, rinsed and patted dry)
6 cups (packed) of kale, chopped
1 granny-smith apple, sliced thin
1/4 cup pumpkin seeds
1/2 cup old cheddar, crumbled
1 tsp olive oil
1 1/2 tsp chili powder
1/2 tsp sea salt
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp cayenne pepper

Dressing:

3 tbsp red wine vinegar
1/4 cup olive oil
1 tbsp honey
1 tsp dijon mustard
1/4 tsp salt
pinch pepper

Instructions:

Pre-heat your oven to 400F and line a baking sheet with parchment paper.

Drain and rinse the can of chickpeas, then pat dry between a couple sheets of paper towel. Transfer the chickpeas to the parchment-lined baking sheet.

Mix together your chickpea spice mix (chili powder, sea salt, garlic powder, onion powder, paprika and cayenne pepper).

**Cook’s Note: If  you want to turn down the heat level on the chickpeas, opt to use only an 1/8 tsp of cayenne in the spice mix

On your baking sheet, drizzle 1 tsp olive oil and gently mix the chickpeas on the sheet with the oil.  Then sprinkle your season mixture over the chickpeas, rolling them around on the baking sheet until they are well-covered.

Roast the chickpeas for 15 minutes, then take out of the oven and roll around on the baking sheet. Then bake for another 10-15 minutes until chickpeas are crispy.

While the chickpeas are cooking, prepare the rest of your salad ingredients and the dressing.

When you are ready serve, mix the kale with the dressing only and then add in the apple, pumpkin seeds and cheddar and gently toss again. Top with the chickpeas and serve!

It’s a perfect balance of crunchy, salty, spicy and fresh!

Until the next cooking adventure,
Jess

The post Kale, Apple & Cheddar Salad with Spicy Chickpeas appeared first on Cooking in my Genes.

Well these roasted chickpeas sort of just happened in the kitchen this past week and turns out they’re a crowd-pleaser!

So, from here on out they will be a staple appetizer at my house – they’re crisp, tasty, savoury and oh so easy to make.

As I write this I may be eating another batch….

Prep Time: 10 minutes
Equipment Needs: baking sheet

Ingredients:
2 cups of chickpeas (rinsed and patted dry)
2 tbsp garlic powder
1 tsp kosher salt
1 tsp chili powder
1 tsp onion powder
2 tsp smoked paprika

Instructions:

Pre-heat oven to 425F.

Rinse the chickpeas, lay out on a paper towel and pat dry. Transfer chickpeas to a bowl.

Mix together the garlic powder, salt, chili powder, onion powder and smoked paprika.

Add the olive oil to the chickpeas and mix until coated.  Next, pour about three-quarters of the spice mixture over the chickpeas and mix until coated.  Save the remaining spice mix until the end.

Pour the chickpeas onto a non-stick baking sheet and spread out evenly.  Bake them for 20 minutes.  Take out and using a spatula toss around the pan.  Bake for another 10 minutes.  Remove from the oven and sprinkle on the remaining spice mix then serve immediately!

Cook’s Note:  Roasted chickpeas will loose their crunch after a couple of hours – they are best eaten within a few hours of baking.

Until the next cooking adventure,
Jess

The post Roasted Chickpeas appeared first on Cooking in my Genes.