Sheet Pan Vegetable and Chickpea Bake

Step 1

Preheat oven to 425ºF.Slice delicata squash in half lengthwise; scoop out (and discard) seeds. Slice each half into ½-inch thick half moons. Arrange on a large rimmed baking sheet, along with red onion and parsnips (or carrots).Toss with 2 Tbsp. olive oil, garlic powder, 1/2 tsp. salt, and black pepper. Roast vegetables for 20 minutes.

Step 2

In a medium bowl, combine chickpeas, remaining 2 Tbsp. olive oil, tomato paste, smoked paprika, and remaining 1/4 tsp. salt; stir to combine.Remove vegetables from the oven and give them a good toss. Scatter chickpea mixture over and around veggies, and place back in the oven for 20 more minutes. For extra crisp, broil for an additional 2 to 3 minutes.

Step 3

Meanwhile, prepare tahini sauce:In a medium bowl, combine tahini, lemon juice, olive oil, parsley, dill, cumin, salt, and black pepper; mix to combine. Add 2 to 3 Tbsp. of cold water, whisking after each Tablespoon, until desired consistency is achieved.Spoon tahini sauce over vegetable and chickpea mixture. Garnish with toasted sesame seeds, if desired.