Sheet Pan Baked Mediterranean Chickpea and Vegetable Bowl

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A wholesome and colorful sheet pan dish featuring roasted chickpeas, zucchini, bell peppers, and a lemon-tahini drizzle for vibrant Mediterranean flavors. This Mediterranean-inspired vegan recipe (gluten free), ready in about 40 minutes, pairs canned chickpeas, 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 rice, quinoa, or a quick salad. 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
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 large, cut into 1-inch pieces yellow bell pepper
• 1 medium, cut into wedges red onion
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 2 tbsp water
• 1/2 tsp garlic powder
• 2 tbsp chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 15 oz drained and rinsed canned chickpeas, 2 sliced medium zucchinis, 1 large red bell pepper cut into 1-inch pieces, 1 large yellow bell pepper cut into 1-inch pieces, and 1 medium red onion cut into wedges with 3 tablespoons olive oil, 1 teaspoon smoked paprika, 1 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 vegetables are tender and chickpeas are slightly crisp.
3. Step 3: While roasting, whisk together 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 2 tablespoons water, and 1/2 teaspoon garlic powder in a small bowl until smooth and creamy.
4. Step 4: Remove the sheet pan from the oven and drizzle the lemon-tahini sauce over the roasted chickpeas and vegetables. Garnish with 2 tablespoons chopped fresh parsley before serving warm.