5.0 from 1 vote

I’m excited to share with you one of my favourite go-to dishes: a one tray bake Potato, Brussels Sprout, and Chickpea salad. This recipe is perfect for busy weeknights when you crave something nutritious, full of flavour, and satisfying. With just a single tray and a handful of wholesome ingredients, you’ll have a delicious meal that satisfies both your taste buds and your need for simplicity. Plus, this dish is fully plant-based and you’d think it was from one of your favourite lunch cafes – it’s that good. Trust me!

Potato, Brussels Sprouts and Chickpea One Tray Bake

Is it necessary to boil the potatoes first?

For this recipe, it is what I would recommend. It’s best to boil potatoes first to the point where they are half-cooked and soft enough to stab a fork through. This is because it will then take less time in the oven to crisp up and will roast at the same rate as the other ingredients on the tray. The idea here is to evenly cook everything and create crispy edges on your potatoes while maintaining soft centres.

Do I need to soak or pre-cook my brussels sprouts?

While some recipes call for pre-soaking or par-boiling for brussels sprouts, this recipe does not require that. Because we’re already halving our brussels sprouts and roasted them until crispy, we don’t need them to be fully soft.

Why do I need to drain and dry my chickpeas before roasting in the oven?

Draining and drying chickpeas before roasting them in the oven is crucial for achieving the perfect texture and flavor. Here’s why:

Crispiness: Removing excess moisture from the chickpeas ensures they become crispy rather than staying soft and mushy. The dryer the chickpeas, the better they will roast and develop that desired crunch.
Even Roasting: Dry chickpeas roast more evenly, allowing all sides to brown and crisp up uniformly. This helps in avoiding any undercooked or overly soft spots.
Flavour Absorption: Drying the chickpeas allows them to better absorb any seasonings or oil you toss them with, enhancing the overall flavour of your dish.
Reduced Splattering: Excess moisture can cause splattering in the oven as the water evaporates. By drying the chickpeas, you minimize this risk and keep your oven cleaner.

So, taking the extra step to drain and thoroughly dry your chickpeas will significantly improve the quality of your roasted chickpeas, making your one tray bake potato, Brussels sprout, and chickpea salad even more delicious.