Roasted Chickpea and Za'atar Vegetable Sheet Pan

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Colorful roasted vegetables and crispy chickpeas tossed with fragrant za'atar spice blend for an easy, wholesome Mediterranean-inspired sheet pan dinner. This Mediterranean-inspired vegan recipe (vegetarian), ready in about 40 minutes, pairs chickpeas (canned, drained and rinsed), zucchini, red bell pepper 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) chickpeas (canned, drained and rinsed)
• 1 medium, cut into 1-inch chunks zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 small, cut into wedges red onion
• 3 tbsp olive oil
• 2 tbsp za'atar seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• for serving lemon wedges

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Instructions

1. Step 1: Preheat oven to 425°F. On a large baking sheet, toss 1 can (15 oz) drained and rinsed chickpeas, 1 medium zucchini cut into 1-inch chunks, 1 large red bell pepper cut into 1-inch pieces, and 1 small red onion cut into wedges with 3 tbsp olive oil, 2 tbsp za'atar seasoning, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the mixture in a single layer on the baking sheet and roast for 25-30 minutes, stirring halfway through, until vegetables are tender and chickpeas are crisp.
3. Step 3: Remove from oven and squeeze fresh lemon wedges over the top before serving to add brightness.
4. Step 4: Serve warm as a main vegetarian dish or alongside grilled meats for a Mediterranean meal.