Harissa-Spiced Chickpea Sheet Pan with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A vibrant, one-pan meal featuring smoky harissa-roasted chickpeas and seasonal vegetables with lemon-tahini dressing. This mediterranean-inspired sheet pan (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 385 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), drained and rinsed chickpeas
• 3 tbsp olive oil
• 2 tbsp harissa paste
• 2 medium, sliced 1/2-inch thick zucchini
• 1, seeded and chopped into 1-inch pieces red bell pepper
• 1, cut into 1/2-inch wedges red onion
• 1, juiced lemon
• 3 tbsp tahini
• 2 cloves, minced garlic
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss drained chickpeas with 2 tbsp olive oil, harissa paste, 1/2 tsp salt, and 1/4 tsp black pepper on a parchment-lined sheet pan.
2. Step 2: Arrange zucchini, bell pepper, and red onion on the same sheet pan, drizzle with remaining 1 tbsp olive oil, and sprinkle with cumin, 1/4 tsp salt, and 1/8 tsp black pepper.
3. Step 3: Roast for 25 minutes, stirring vegetables halfway, until edges are golden and chickpeas are crispy.
4. Step 4: Whisk lemon juice, tahini, garlic, 1/4 tsp salt, and 2 tbsp water in a small bowl until smooth.
5. Step 5: Serve roasted vegetables and chickpeas drizzled with tahini dressing.