Rustic Sheet Pan Mediterranean Chickpea and Vegetable Roast

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A vibrant sheet pan meal brimming with Mediterranean flavors, featuring roasted chickpeas, bell peppers, zucchini, and a bright lemon-oregano dressing. This mediterranean-inspired vegetarian (mediterranean) ready in about 40 minutes pairs chickpeas (canned, drained), medium, 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 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

• 2 cups chickpeas (canned, drained)
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into wedges red onion
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp lemon juice
• 2 tbsp, chopped fresh parsley
• 1/2 cup, crumbled (optional) feta cheese

Instructions

1. Step 1: Preheat oven to 425°F. On a large rimmed baking sheet, toss 2 cups drained chickpeas, 1 large red bell pepper cut into 1-inch pieces, 1 medium zucchini sliced into 1/2-inch rounds, and 1 medium red onion cut into wedges with 3 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the mixture into a single layer and roast for 25-30 minutes, stirring halfway through, until vegetables are tender and chickpeas are slightly crispy.
3. Step 3: Remove from oven and drizzle with 2 tbsp fresh lemon juice, then sprinkle 2 tbsp chopped fresh parsley and 1/2 cup crumbled feta cheese over the top before serving warm.