Plant-Based Sheet Pan Pesto Chickpea Bowl

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Roasted chickpeas and mixed vegetables finished with creamy avocado, nut-free pesto, and crunchy pepitas for a vibrant, Whole30-friendly plant-based bowl. This American-inspired Whole30 recipe (vegan), ready in about 40 minutes, blends chickpeas (canned, drained and rinsed), zucchini, red bell pepper 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 350 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) chickpeas (canned, drained and rinsed)
• 1 medium, diced into 1-inch pieces zucchini
• 1 medium, diced red bell pepper
• 1 small, sliced into thin wedges red onion
• 3 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium, halved and pitted avocado
• 1 cup pepitas (pumpkin seeds)
• 1 cup nut-free pesto

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Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, toss 1 can (15 oz) drained and rinsed chickpeas, 1 medium diced zucchini, 1 medium diced red bell pepper, and 1 small sliced red onion with 3 tablespoons extra virgin olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
2. Step 2: Spread the chickpea and vegetable mixture in a single layer on a large rimmed baking sheet. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and chickpeas are crisped.
3. Step 3: Divide the roasted mixture into 4 bowls. Top each bowl with 1/2 of a medium avocado sliced, 1/4 cup pepitas, and 1/4 cup nut-free pesto.
4. Step 4: Serve immediately while warm and enjoy the combination of creamy, crunchy, and smoky flavors.