Half-Baked Mediterranean Chickpea and Spinach Sheet Pan

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A vibrant Mediterranean-inspired sheet pan dish balancing tender chickpeas, fresh spinach, and roasted bell peppers with a blend of herbs and spices. This mediterranean-inspired sheet pan (vegetarian) ready in about 32 minutes pairs cooked chickpeas, fresh spinach leaves, small, cut into thin wedges red onion 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

• 1 1/2 cups cooked chickpeas
• 4 cups fresh spinach leaves
• 1 medium, sliced into 1/2-inch strips red bell pepper
• 1 medium, sliced into 1/2-inch strips yellow bell pepper
• 1 small, cut into thin wedges red onion
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice
• 1/2 cup feta cheese crumbles
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat the oven to 425°F. On a large rimmed baking sheet, toss 1 1/2 cups cooked chickpeas, 1 sliced red bell pepper, 1 sliced yellow bell pepper, and 1 small sliced red onion with 3 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until everything is evenly coated.
2. Step 2: Spread the vegetables and chickpeas in a single layer and roast in the oven for 20 minutes until the peppers soften and chickpeas are slightly golden.
3. Step 3: Remove the pan from the oven and carefully stir in 4 cups fresh spinach leaves, tossing them gently with the warm vegetables to wilt, about 2 minutes.
4. Step 4: Drizzle 2 tbsp lemon juice over the mixture and sprinkle 1/2 cup feta cheese crumbles and 2 tbsp chopped fresh parsley on top before serving warm.