Dill-Roasted Chickpea and Lemony Potato Buddha Bowls | VegNews

Ingredients

• For the chickpeas:
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1/3 cup diced yellow onion
• 2 teaspoons sunflower oil
• 1 teaspoon dried dill
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• For the potatoes:
• 1 pound Yukon Gold potatoes, cut into wedges
• 2 teaspoons lemon pepper
• ½ teaspoon paprika
• ¼ teaspoon salt
• 12 ounces Brussels sprouts, shaved
• For the dressing:
• ½ cup
• vegan sour cream
• 2 tablespoons water
• 1 tablespoon minced chives
• 2 teaspoons lemon juice
• ¼ teaspoon dried dill
• For garnish:
• 4 lemon wedges