Oven-Roasted Vegetable and Chickpea Sheet Pan Dinner

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A colorful medley of roasted vegetables and chickpeas tossed in warming spices and olive oil, baked together on a sheet pan for an effortless, wholesome meal. This mediterranean-inspired vegan ready in about 40 minutes pairs carrots, 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

• 3 medium, peeled and cut into 1/2-inch sticks carrots
• 1 large, sliced into 1/2-inch strips red bell pepper
• 2 medium, sliced into 1/2-inch half-moons zucchini
• 1 can (15 oz), drained and rinsed chickpeas
• 4 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley
• for serving lemon wedges

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Step 2: In a large bowl, combine 3 peeled and cut carrots (1/2-inch sticks), 1 large sliced red bell pepper (1/2-inch strips), 2 sliced zucchinis (1/2-inch half-moons), and 1 can (15 oz) drained and rinsed chickpeas.
3. Step 3: Drizzle 4 tbsp olive oil over the vegetables and chickpeas. Sprinkle 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Toss thoroughly to coat evenly.
4. Step 4: Spread the mixture in a single layer on the prepared baking sheet.
5. Step 5: Roast in the oven for 25-30 minutes, stirring halfway through, until vegetables are tender and edges begin to caramelize.
6. Step 6: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the top. Serve warm with lemon wedges for squeezing.