Dill-Roasted Chickpeas next Potato Wedges

Dill-roasted Chickpeas taking into account bearing in mind Potato Wedges With Chickpeas, Diced Yellow Onion, Sunflower Oil, Dried Dill, Salt, Garlic Powder, Black Pepper, Yukon Gold Potatoes, Sunflower Oil, Lemon Pepper, Paprika, Salt, Brussels Sprouts, Vegan Sour Cream, Water, Minced Chives, Lemon Juice, Dried Dill, Salt, Lemon

The ingredient of Dill-Roasted Chickpeas next Potato Wedges

1. 30 ounces chickpeas ] cans, drained and rinsed
2. 1/3 cup diced yellow onion
3. 2 teaspoons sunflower oil
4. 1 teaspoon dried dill
5. 1/2 teaspoon salt
6. 1/2 teaspoon garlic powder
7. 1/4 teaspoon black pepper
8. 1 pound Yukon Gold potatoes cut into wedges
9. 2 teaspoons sunflower oil
10. 2 teaspoons lemon pepper
11. 1/2 teaspoon paprika
12. 1 pinch salt
13. 12 ounces Brussels sprouts shaved
14. 1/2 cup vegan prickly cream
15. 2 tablespoons water
16. 1 tablespoon minced chives
17. 2 teaspoons lemon juice
18. 1/4 teaspoon dried dill
19. 1 pinch salt
20. 4 lemon wedges

The instruction how to make Dill-Roasted Chickpeas next Potato Wedges

Nutritions of Dill-Roasted Chickpeas next Potato Wedges

calories: 430 calories
carbohydrateContent: 84 grams
fatContent: 7 grams
fiberContent: 21 grams
proteinContent: 18 grams
sodiumContent: 1120 milligrams
sugarContent: 2 grams