Sheet Pan Chickpea and Rainbow Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A colorful, hands-off dinner featuring chickpeas and mixed vegetables roasted until caramelized with smoky spices. This mediterranean-inspired sheet pan (vegetarian, gluten-free) ready in about 35 minutes pairs chickpeas, broccoli, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 (15 oz) can, rinsed and drained chickpeas
• 2 cups, florets broccoli
• 1 medium, sliced into 1/2-inch strips red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, sliced into 1/2-inch wedges red onion
• 2 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss rinsed chickpeas, broccoli, red bell pepper, zucchini, and red onion with 2 tbsp olive oil, 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread the mixture in a single layer on a parchment-lined baking sheet; roast for 25 minutes, stirring once halfway through, until vegetables are tender and chickpeas are slightly crispy at the edges.
3. Step 3: Remove from oven and let rest for 5 minutes to allow flavors to meld before serving.