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Easy • Vegetarian

Sheet Pan Lemon Herb Chickpeas and Veggies

A super easy, hands-off recipe for crispy chickpeas and tender vegetables bursting with Mediterranean flavors.

Prep
10 min
Cook
30 min
Servings
4
Level
Easy
Sheet Pan Lemon Herb Chickpeas and Veggies

Looking for a plant-based meal that's packed with flavor and requires minimal cleanup? This Sheet Pan Lemon Herb Chickpeas and Veggies recipe is your answer! It's incredibly simple, uses everyday ingredients, and delivers a satisfying meal perfect for any night of the week. Plus, everything cooks on one pan!

Ingredients

Yield: 4 servings

Main

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 1 small red onion, cut into 1/2-inch wedges
  • 1 red bell pepper, cored and cut into 1-inch pieces
  • 1 zucchini, cut into 1/2-inch rounds
  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1/2 lemon
  • Fresh parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

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

  2. Step 2

    In a large bowl, combine the rinsed chickpeas, red onion, bell pepper, zucchini, and cherry tomatoes. Drizzle with olive oil, then sprinkle with oregano, garlic powder, salt, and pepper. Toss well to ensure all vegetables and chickpeas are evenly coated.

  3. Step 3

    Spread the mixture in a single layer on the prepared baking sheet. This is key for crispy chickpeas and evenly cooked veggies!

  4. Step 4

    Roast for 25-30 minutes, or until vegetables are tender-crisp and the chickpeas are slightly golden and a bit crunchy. Give the pan a gentle shake or stir halfway through cooking.

  5. Step 5

    Remove from oven, drizzle with fresh lemon juice, and toss. Garnish with fresh parsley if desired. Serve warm.

Tips

  • For extra crispy chickpeas, make sure they are very dry before tossing with oil and spices.
  • Feel free to swap in other sturdy vegetables like broccoli florets, sweet potato cubes, or green beans.

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