Harissa-Spiced Chickpea Sheet Pan Roast

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Crispy roasted chickpeas with smoky harissa, cumin, and lemon, served with seasonal vegetables. This Mediterranean-inspired sheet-pan recipe, ready in about 40 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

• 1 can (15 oz), drained and rinsed chickpeas
• 2 tbsp harissa paste
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 2 cups diced zucchini
• 1 cup diced red bell pepper
• 1 tbsp lemon juice
• 1/2 tsp cumin
• 1/4 tsp salt

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Instructions

1. Step 1: Preheat oven to 425°F (220°C). Pat 15 oz drained chickpeas dry with a clean kitchen towel. In a bowl, toss chickpeas with 2 tbsp harissa paste, 1 tsp smoked paprika, 1 tbsp olive oil, 1/2 tsp cumin, and 1/4 tsp salt until evenly coated.
2. Step 2: Spread chickpepeas in a single layer on a parchment-lined baking sheet. Add 2 cups diced zucchini and 1 cup diced red bell pepper around chickpeas.
3. Step 3: Roast for 25 minutes, stirring halfway through, until chickpeas are golden and crispy and vegetables are tender with slight charring on edges.
4. Step 4: Remove from oven and immediately drizzle with 1 tbsp lemon juice. Toss gently to coat all vegetables and chickpeas before serving hot.