Of which 10.9 g sugars and 1.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (chickpeas and vegetables) · Calcium (tahini)
Allergens sesame
Roasted vegetables with chickpeas and tahini
A sheet pan of seasonal vegetables roasted with crunchy chickpeas and tahini.
Ingredients
- 400 g (14 oz) cooked chickpeas, patted dry
- 400 g (14 oz) sweet potato, diced
- 200 g (7 oz) zucchini, cut into thick half-moons
- 200 g (7 oz) bell pepper, cut into pieces
- 1 large red onion, cut into wedges (150 g / 5½ oz)
- 3 tbsp olive oil (30 g / 1 oz)
- 40 g (1½ oz) tahini
- 2 tbsp lemon juice (20 g / ¾ oz)
- cumin, salt and black pepper, to taste
Method
- Preheat the oven to 200 °C (400 °F).
- In a large bowl, toss the chickpeas, sweet potato, zucchini, bell pepper and onion with the olive oil, cumin, salt and pepper.
The full method (5 steps), Rico's tip, the variations and storage are in the ebook “Air Fryer”. The English edition is coming soon.
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