Sheet Pan Chickpea Shawarma with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A vibrant Mediterranean-inspired sheet pan dish featuring spiced chickpeas and a medley of roasted vegetables perfect for a wholesome dinner. This Mediterranean-inspired vegan recipe (vegetarian, gluten free), ready in about 40 minutes, pairs chickpeas (canned, drained and rinsed), red bell pepper, zucchini 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

• 2 cups chickpeas (canned, drained and rinsed)
• 1 medium, sliced into 1/2-inch strips red bell pepper
• 1 medium, cut into 1/2-inch half-moons zucchini
• 1 medium, cut into 1/2-inch wedges red onion
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• for serving lemon wedges
• 1/4 cup chopped, for garnish fresh parsley

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 cups chickpeas, 1 sliced red bell pepper, 1 sliced zucchini, and 1 sliced red onion with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp turmeric, 1/4 tsp cinnamon, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the chickpea and vegetable mixture evenly on a large rimmed baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and chickpeas are slightly crispy.
3. Step 3: Remove from oven and garnish with 1/4 cup chopped fresh parsley and serve with lemon wedges for squeezing over the dish for a bright finish.