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Easy • Vegetarian

Sheet Pan Lemon Herb Chickpea & Veggies

A bright and flavorful vegetarian meal packed with roasted chickpeas and colorful vegetables, all on one sheet pan.

Prep
15 min
Cook
25 min
Servings
4
Level
Easy
Sheet Pan Lemon Herb Chickpea & Veggies

Say hello to your new favorite meatless Monday meal! This Sheet Pan Lemon Herb Chickpea & Veggies recipe is a powerhouse of flavor and convenience. Everything roasts together on one pan, making cleanup a breeze, and it’s packed with plant-based protein and vibrant veggies. Easy, healthy, and delicious!

Ingredients

Yield: 4 servings

Main

  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1 red bell pepper, cored and chopped into 1-inch pieces
  • 1 zucchini, chopped into 1/2-inch half-moons
  • 1 cup cherry tomatoes
  • 1/2 red onion, sliced thin
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp garlic powder
  • Salt and black pepper to taste
  • Fresh parsley or dill, chopped, for garnish (optional)

Preparation

  1. Step 1

    Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

  2. Step 2

    In a large bowl, combine the rinsed and drained chickpeas, red bell pepper, zucchini, cherry tomatoes, and red onion.

  3. Step 3

    Drizzle with olive oil and lemon juice. Sprinkle with oregano, thyme, garlic powder, salt, and pepper. Toss everything well to ensure all ingredients are evenly coated.

  4. Step 4

    Spread the chickpea and vegetable mixture in a single layer on the prepared baking sheet. Ensure not to overcrowd the pan; use two pans if necessary to allow for even roasting and browning.

  5. Step 5

    Roast for 20-25 minutes, stirring halfway through, until the vegetables are tender-crisp and the chickpeas are slightly crispy.

  6. Step 6

    Remove from the oven, garnish with fresh parsley or dill if desired, and serve warm. This is great on its own, over quinoa, or with a dollop of hummus.

Tips

  • Ensure chickpeas are very dry before tossing with oil and seasonings for maximum crispiness.
  • Feel free to swap in other quick-cooking veggies like broccoli florets or chopped carrots.

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