Vegetarian Sheet Pan Dinner with Roasted Chickpeas
This Vegetarian Sheet Pan Dinner is a simple, wholesome meal made using one pan and minimal effort.Roasted chickpeas add protein and crunch, while mixed vegetables offer color and nutrition.The dish is seasoned with herbs and spices that enhance natural flavors.Perfect for a healthy dinner, meal prep, or meatless Monday.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium zucchini, sliced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- Salt and black pepper to taste
- 1 teaspoon dried oregano or thyme
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Pat the chickpeas dry using a paper towel to ensure crispiness.
- In a large bowl, combine chickpeas and all vegetables.
- Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, cumin, oregano, salt, and pepper.
- Toss well to coat evenly.
- Spread everything in a single layer on the prepared sheet pan.
- Roast for 25–30 minutes, stirring halfway, until vegetables are tender and chickpeas are crispy.
- Garnish with fresh herbs and serve warm.
Notes
- Drying chickpeas well helps them become crisp while roasting.
- Use seasonal vegetables for best flavour and freshness.
- Parchment paper prevents sticking and makes cleanup easier.
- Spices can be adjusted according to taste preference.
- Leftovers store well for up to 3 days in the refrigerator.