Crisp Sheet Pan Mediterranean Chickpea and Vegetable Roast

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A vibrant, healthy mix of chickpeas, bell peppers, zucchini, and red onions roasted with Mediterranean spices on a single sheet pan for easy, flavorful eating. This mediterranean-inspired vegan ready in about 40 minutes pairs canned chickpeas, drained and rinsed, medium red onion, sliced into wedges, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups canned chickpeas, drained and rinsed
• 1 large red bell pepper, sliced into 1-inch pieces
• 2 medium zucchini, sliced into 1/2-inch half moons
• 1 medium red onion, sliced into wedges
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh lemon juice
• 1/3 cup feta cheese, crumbled (optional)
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper. In a large bowl, combine 2 cups drained and rinsed canned chickpeas, 1 large sliced red bell pepper, 2 medium sliced zucchini, 1 medium sliced red onion, and 1 cup cherry tomatoes.
2. Step 2: Drizzle 3 tbsp olive oil over the vegetables and chickpeas. Sprinkle 1 tbsp dried oregano, 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 1/2 tsp salt, and 1 tsp black pepper. Toss everything thoroughly to evenly coat.
3. Step 3: Spread the mixture in a single layer on the prepared sheet pan. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and edges start to crisp.
4. Step 4: Remove from oven and immediately drizzle 2 tbsp fresh lemon juice over the hot veggies. Toss gently.
5. Step 5: Sprinkle with 1/3 cup crumbled feta cheese and 2 tbsp chopped fresh parsley before serving warm.