Half-Sheet Pan Spiced Chickpea and Vegetable Bake

By AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A vibrant half-sheet pan meal featuring spiced chickpeas, roasted vegetables, and a drizzle of tahini for a wholesome vegetarian dinner. This Middle Eastern vegetarian recipe, ready in about 45 minutes, pairs canned chickpeas, drained and rinsed, red bell pepper, diced, and zucchini, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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 can (15 oz) canned chickpeas, drained and rinsed
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 small red onion, sliced
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Preheat oven to 400°F and line a half-sheet pan with parchment paper. In a large bowl, toss 1 can (15 oz) drained chickpeas, 1 diced red bell pepper, 1 diced zucchini, and 1 sliced small red onion with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the chickpea and vegetable mixture evenly on the half-sheet pan and roast for 25-30 minutes, stirring halfway, until vegetables are tender and chickpeas are slightly crisp.
3. Step 3: While roasting, whisk together 2 tbsp tahini, 1 tbsp lemon juice, and 1 tbsp water in a small bowl until smooth and creamy.
4. Step 4: Remove the sheet pan from the oven and drizzle the tahini sauce over the roasted chickpeas and vegetables.
5. Step 5: Sprinkle 2 tbsp chopped fresh cilantro on top and serve warm for a nutritious and colorful vegetarian meal.