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Export 13 ingredients for grocery delivery
Step 1
Preheat the oven to 400°F and line and baking sheet with parchment paper.
Step 2
Wash and chop all vegetables, then add them to a large mixing bowl with the chickpeas, optional avocado oil, powdered ginger, cinnamon, cumin, and Himalayan sea salt.
Step 3
Mix well with your hands or a large spoon, then pour mixture into an even layer on the baking sheet. To ensure even baking, you may need to use 2 baking sheets. You want the vegetables to have room to evenly bake, not overlapping, if possible.
Step 4
Bake for 25-30 minutes, until fork tender but not mushy, checking at the 25 minutes mark.
Step 5
Remove from the oven, allow to cool slightly, then add to a large mixing bowl with the cilantro, chopped pistachios, and a big squeeze of lemon. Toss well to combine.
Step 6
Serve warm or chilled with optional hemp hearts, if desired.
Step 7
Leftovers keep in the refrigerator for 3-5 days.