Oven-Baked Mediterranean Chickpea and Veggie Sheet Pan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A vibrant sheet pan meal featuring chickpeas, zucchini, and bell peppers roasted with Mediterranean spices for an easy, wholesome dinner. This mediterranean-inspired vegetarian (vegetarian) ready in about 40 minutes pairs medium, cut into wedges red onion, olive oil, dried oregano 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) canned chickpeas, drained and rinsed
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, chopped into 1-inch pieces red bell pepper
• 1 large, chopped into 1-inch pieces yellow bell pepper
• 1 medium, cut into wedges red onion
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice
• 1/2 cup crumbled (optional) feta cheese
• 2 tbsp chopped for garnish fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, combine 1 can (15 oz) drained and rinsed chickpeas, 2 medium sliced zucchini, 1 large chopped red bell pepper, 1 large chopped yellow bell pepper, and 1 medium cut red onion.
2. Step 2: Drizzle the 3 tbsp olive oil over the vegetables and chickpeas. Sprinkle with 1 tsp dried oregano, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat everything evenly.
3. Step 3: Spread the mixture into a single layer and roast in the preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and beginning to caramelize.
4. Step 4: Remove from the oven and drizzle with 2 tbsp fresh lemon juice. Sprinkle 1/2 cup crumbled feta cheese over the top if using, and garnish with 2 tbsp chopped fresh parsley.
5. Step 5: Serve warm on its own or over cooked couscous or quinoa for a filling Mediterranean-inspired meal.