Harissa-Smoked Chickpea Sheet Pan

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Chickpeas roasted with North African harissa and smoked paprika until crisp, served with lemon-tahini drizzle. This Mediterranean-inspired sheet-pan recipe, ready in about 45 minutes, pairs chickpeas, harissa paste, smoked paprika 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 "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 cans (15 oz each), drained and rinsed chickpeas
• 2 tbsp harissa paste
• 1 tsp smoked paprika
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 3 tbsp tahini
• 1 tbsp water

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss drained chickpeas with 2 tbsp olive oil, 2 tbsp harissa, and 1 tsp smoked paprika until evenly coated.
2. Step 2: Spread chickpeas in a single layer on a parchment-lined sheet pan, then roast for 25-30 minutes, shaking pan every 10 minutes, until golden and crisp at edges.
3. Step 3: Whisk lemon juice, 3 tbsp tahini, and 1 tbsp water until smooth for the drizzle; toss roasted chickpeas with half the tahini sauce just before serving.
4. Step 4: Serve immediately with remaining sauce for dipping, sprinkled with extra paprika.