Sheet Pan Harissa-Roasted Chickpeas with Lemon and Cucumber

A vibrant, protein-packed vegetable side dish featuring chickpeas roasted with North African spices and fresh garden vegetables.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 15 minutes. Cook: 25 minutes.

Serves 4.

Ingredients

• 1 can (15 oz) drained and rinsed chickpeas
• 2 tbsp harissa paste
• 2 tbsp olive oil
• 1 medium, peeled and diced cucumber
• 1/2 cup thinly sliced red onion
• 1, zest and juice lemon
• 1/4 cup chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp smoked paprika

Instructions

1. Step 1: Preheat oven to 400°F. Toss drained chickpeas with harissa paste, 1 tbsp olive oil, salt, and smoked paprika until evenly coated.
2. Step 2: Spread chickpeas on a parchment-lined baking sheet and roast for 25 minutes, stirring once halfway through, until golden and crisp around edges.
3. Step 3: While chickpeas roast, combine diced cucumber, sliced red onion, lemon zest, lemon juice, and remaining 1 tbsp olive oil in a bowl.
4. Step 4: After roasting, toss hot chickpeas with cucumber mixture and chopped cilantro, then let sit for 5 minutes to meld flavors.