One-Pan Harissa Chickpea and Vegetable Roast

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Roasted chickpeas and assorted vegetables coated in spicy harissa paste for a flavorful and hearty vegan meal made on a single pan. This Mediterranean-inspired vegan recipe, ready in about 35 minutes, pairs canned chickpeas, red bell pepper, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 canned chickpeas
• 1 medium, cut into 1-inch pieces red bell pepper
• 1 medium, cut into 1/2-inch slices zucchini
• 1 small, cut into wedges red onion
• 2 tbsp harissa paste
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro
• for serving lemon wedges

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 15 oz drained chickpeas, 1 medium red bell pepper cut into 1-inch pieces, 1 medium zucchini sliced into 1/2-inch rounds, and 1 small red onion cut into wedges.
2. Step 2: Stir in 2 tbsp harissa paste, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until all vegetables and chickpeas are evenly coated.
3. Step 3: Spread the mixture in a single layer on a large rimmed baking sheet. Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and chickpeas are slightly crispy on the edges.
4. Step 4: Remove from oven, sprinkle 1/4 cup chopped fresh cilantro over the top, and serve with lemon wedges to squeeze over before eating.