Sheet Pan Harissa-Roasted Chickpeas and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Vibrant roasted chickpeas and seasonal vegetables with smoky harissa spice. This mediterranean-inspired sheet pan (vegetarian) ready in about 40 minutes pairs (15 oz), drained and rinsed Chickpeas, Harissa paste, 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.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 1 can drained and rinsed chickpeas (15 oz), 3 cups chopped mixed vegetables (zucchini, bell peppers, red onion), 2 tbsp harissa paste, 1 tbsp olive oil, 1/2 tsp cumin, and 1/4 tsp smoked paprika. Toss until vegetables are evenly coated.
  2. Step 2: Spread mixture in a single layer on a parchment-lined sheet pan. Roast for 25 minutes, stirring once halfway through, until vegetables are tender and chickpeas are golden at the edges.
  3. Step 3: Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Sheet Pan Harissa-Roasted Chickpeas and Vegetables take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Harissa-Roasted Chickpeas and Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep harissa paste from drying out.

Can I substitute ingredients in Sheet Pan Harissa-Roasted Chickpeas and Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Harissa-Roasted Chickpeas and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Harissa-Roasted Chickpeas and Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes