Harissa-Roasted Chickpea and Vegetable Sheet Pan Dinner

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A vibrant, spicy sheet pan dinner featuring harissa-roasted chickpeas and mixed vegetables for an effortless, flavorful meal. This Mediterranean-inspired sheet-pan recipe (vegetarian), ready in about 40 minutes, pairs canned chickpeas, red bell pepper, zucchini 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, drained and rinsed canned chickpeas
• 1 large, chopped red bell pepper
• 1 medium, sliced into half-moons zucchini
• 1 medium, sliced into wedges red onion
• 3 tbsp harissa paste
• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 2 cups drained chickpeas, 1 large chopped red bell pepper, 1 sliced medium zucchini, and 1 sliced medium red onion.
2. Step 2: In a small bowl, whisk together 3 tbsp harissa paste, 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper until smooth.
3. Step 3: Pour the harissa mixture over the chickpeas and vegetables, tossing thoroughly to coat everything evenly.
4. Step 4: Spread the mixture in a single layer on a large rimmed baking sheet and roast for 25-30 minutes, stirring halfway through, until vegetables are tender and chickpeas are crispy on the edges.
5. Step 5: Remove from oven and sprinkle 1/4 cup chopped fresh parsley over the hot sheet pan before serving.