Oven-Roasted Mediterranean Chickpea and Vegetable Sheet Pan

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A vibrant medley of chickpeas, zucchini, bell peppers, and cherry tomatoes roasted with Mediterranean spices on one pan. This mediterranean-inspired vegetarian ready in about 45 minutes pairs whole cherry tomatoes, small, cut into wedges red onion, olive oil 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 canned chickpeas
• 1 medium, cut into 1/2-inch slices zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 large, cut into 1-inch pieces yellow bell pepper
• 1 cup whole cherry tomatoes
• 1 small, cut into wedges red onion
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh parsley
• for serving lemon wedges

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 1 can (15 oz) drained chickpeas, 1 medium zucchini sliced into 1/2-inch rounds, 1 large red bell pepper and 1 large yellow bell pepper cut into 1-inch pieces, 1 cup whole cherry tomatoes, and 1 small red onion cut into wedges.
2. Step 2: Drizzle the vegetables and chickpeas with 3 tbsp olive oil. Sprinkle 1 tsp dried oregano, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Toss everything thoroughly to coat.
3. Step 3: Spread the mixture evenly on a large rimmed baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
4. Step 4: Remove from oven and garnish with 1/4 cup chopped fresh parsley. Serve warm with lemon wedges for squeezing over the top.