Mediterranean Sheet Pan Chickpea Bowls with Lemon-Herb Dressing

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, protein-packed meal with roasted chickpeas and vegetables, dressed in a zesty lemon-herb vinaigrette for a restaurant-worthy dinner. This mediterranean-inspired sheet pan (vegetarian) ready in about 35 minutes blends (15 oz), rinsed and drained chickpeas, medium, sliced 1/2-inch thick zucchini, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 325 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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), rinsed and drained chickpeas
• 2 medium, sliced 1/2-inch thick zucchini
• 1, sliced into 1/2-inch strips red bell pepper
• 3 tbsp olive oil
• 1, juiced and zest lemon
• 3 tbsp, chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 cups cooked quinoa

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 1 can rinsed chickpeas, 2 sliced medium zucchini, and 1 sliced red bell pepper with 3 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1 tsp dried oregano in a large bowl until evenly coated.
2. Step 2: Spread vegetables and chickpeas in a single layer on a parchment-lined sheet pan. Roast for 20 minutes, then toss gently with a spatula until vegetables are tender and chickpeas are golden and crisp at the edges.
3. Step 3: In a small bowl, whisk together 1 tbsp lemon juice, 1 tsp lemon zest, 3 tbsp chopped fresh parsley, and 1/4 tsp sea salt to make the dressing.
4. Step 4: Divide 2 cups cooked quinoa among four bowls, top with roasted vegetables and chickpeas, and drizzle with lemon-herb dressing. Serve immediately while warm.