Sheet Pan Harissa-Roasted Chickpeas with Bell Peppers and Zucchini

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A vibrant Mediterranean-inspired vegetable and legume dish with smoky harissa seasoning, roasted to perfection on a single sheet pan. This Mediterranean-inspired sheet-pan recipe (vegetarian), ready in about 40 minutes, pairs chickpeas, bell peppers, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 15 oz (drained and rinsed) chickpeas
• 2 medium (sliced into 1-inch pieces) bell peppers
• 2 medium (sliced into 1/2-inch rounds) zucchini
• 1 medium (cut into wedges) red onion
• 2 tbsp harissa paste
• 3 tbsp olive oil
• 3 cloves (minced) garlic
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 15 oz drained and rinsed chickpeas, 2 medium sliced bell peppers (1-inch pieces), 2 medium sliced zucchini (1/2-inch rounds), and 1 medium red onion (wedges). Add 3 tbsp olive oil, 2 tbsp harissa paste, 3 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated.
2. Step 2: Spread mixture in a single layer on a large rimmed baking sheet. Roast for 25 minutes, stirring once after 12 minutes, until vegetables are tender and chickpeas are golden brown.
3. Step 3: Remove from oven and let rest 5 minutes before serving to allow flavors to meld.