Sheet pan BBQ chickpeas and potatoes with slaw
Crispy seasoned potato wedges and chickpeas glazed with sticky barbecue sauce, next to a tangy, crunchy vinegar slaw, a sheet pan dinner that tastes like a cookout.
- 50 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.14 a serving
- 560 calories
- Vegan
- Gluten-free
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1½ lb Yukon Gold potatoes, cut into wedges
- 2 cans chickpeas, drained, rinsed and patted dry
- ½ cup bbq sauce
- 4 cups coleslaw mix
- 2 green onions, thinly sliced (optional)
From your pantry
- ¼ cup olive oil, divided
- 1½ tsp smoked paprika
- 1 tsp garlic powder
- 1¼ tsp salt, divided
- 2 tbsp apple cider vinegar
- 1 tsp sugar
Each serving has about 560 calories, 18 g protein, 85 g carbs and 18 g fat, and costs about $2.14 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No Yukon Gold potatoes? Russet potatoes or red potatoes work.
- No coleslaw mix? Green cabbage or red cabbage works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the potato wedges on a with 2 tablespoons of the oil, the smoked paprika, garlic powder and ¾ teaspoon salt. Spread them out cut side down.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
20 minutes.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 20 min
the chickpeas with 1 tablespoon oil and of salt, scatter them around the potatoes, and 15 minutes more, until the potatoes are and the chickpeas are .
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Timer: 15 min
Spoon the barbecue sauce over the chickpeas, them right on the pan, and 5 more minutes, until sticky.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 5 min
Dolly’s tip: Only the chickpeas get the sauce. The potatoes stay crispy that way.Meanwhile, the coleslaw mix with the vinegar, sugar, the last tablespoon of oil and of salt.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Serve the potatoes and chickpeas with the slaw on the side and green onions on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
