Mediterranean Chickpea Sheet Pan Bake

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A colorful, protein-packed sheet pan dinner featuring chickpeas, bell peppers, and zucchini in a tangy lemon-herb glaze. This Mediterranean-inspired sheet-pan recipe (vegetarian, high-protein), ready in about 40 minutes, pairs chickpeas, bell peppers, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 medium (1 red, 1 yellow), sliced into 1/2-inch strips bell peppers
• 2 medium, sliced into 1/4-inch half-moons zucchini
• 3 tbsp olive oil
• 1 tsp lemon zest
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp red pepper flakes

Instructions

1. Step 1: Preheat oven to 425°F (220°C). On a large baking sheet, toss drained chickpeas, bell pepper strips, and zucchini slices with 2 tbsp olive oil, lemon zest, oregano, garlic powder, sea salt, and red pepper flakes. Spread in a single layer.
2. Step 2: Roast for 15 minutes, then flip vegetables and drizzle with remaining 1 tbsp olive oil. Continue roasting for 12-15 minutes until vegetables are tender and chickpeas are slightly crispy at the edges.
3. Step 3: Check for doneness by piercing a zucchini slice with a fork; it should yield easily but remain firm. Remove from oven and let rest 5 minutes before serving.