Harissa-Spiced Chickpea and Roasted Vegetable Sheet Pan

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A vibrant one-pan meal with smoky harissa-spiced chickpeas and caramelized seasonal vegetables, perfect for weeknight dinners. This Mediterranean-inspired sheet-pan recipe (vegetarian, gluten-free), ready in about 40 minutes, pairs chickpeas, olive oil, harissa paste 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 rice, quinoa, or a quick salad. 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 can (15 oz) chickpeas
• 3 tbsp olive oil
• 2 tbsp harissa paste
• 2 medium zucchini
• 1 red bell pepper
• 1 small red onion
• 3 cloves garlic
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

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 (220°C). Drain and rinse chickpeas, then pat dry with paper towels.
2. Step 2: In a large bowl, combine chickpeas, 2 tbsp olive oil, harissa paste, 1 tsp paprika, salt, and pepper. Toss until evenly coated.
3. Step 3: Slice zucchini and bell pepper into 1/2-inch thick slices, and thinly slice red onion. Add to chickpea mixture with minced garlic.
4. Step 4: Spread mixture evenly on a parchment-lined sheet pan. Roast for 25 minutes, stirring once halfway, until vegetables are tender and chickpeas are golden at edges.
5. Step 5: Remove from oven and let rest for 5 minutes before serving with fresh parsley.