Vegetarian Sheet Pan Dinner with Chickpeas and Veggies

Ingredients

• 2 cans (15 ounces each) of chickpeas, rinsed and drained
• ½ butternut squash, peeled, seeded, and cut into 1-inch pieces
• 1 onion, diced
• 1 sweet potato, peeled and cut into 1-inch cubes
• 2 large carrots, cut into 1-inch pieces
• 3 medium russet potatoes, cut into 1-inch pieces
• 3 tablespoons of vegetable oil
• 1 teaspoon of salt
• ½ teaspoon of ground black pepper
• 1 teaspoon of onion powder
• 1 teaspoon of garlic powder
• 1 teaspoon of ground fennel seeds
• 1 teaspoon of dried rubbed sage
• 2 green onions, chopped (optional)