Sheet Pan Harissa-Roasted Chickpeas with Zucchini and Tomatoes
A one-pan vegetable medley with smoky harissa-spiced chickpeas and juicy tomatoes. This Mediterranean-inspired quick recipe (vegetarian, vegan), ready in about 35 minutes, pairs chickpeas, zucchini, cherry tomatoes 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.
Ingredients
- 1 can (15 oz), drained and rinsed chickpeas
- 2 cups, sliced 1/2-inch thick zucchini
- 2 cups cherry tomatoes
- 2 tbsp harissa paste
- 3 tbsp olive oil
- 2 cloves, minced garlic
- 1/2 tsp cumin
- 1/2 tsp salt
- 2 tbsp, chopped fresh cilantro
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F. Toss drained chickpeas with 2 tbsp olive oil, harissa paste, 1/2 tsp cumin, and 1/4 tsp salt on a parchment-lined baking sheet.
- Step 2: Spread zucchini and cherry tomatoes around chickpeas, then sprinkle with remaining 1/2 tsp salt, 1/2 tsp cumin, and minced garlic.
- Step 3: Roast for 25 minutes, stirring once halfway, until chickpeas are crispy and tomatoes are blistered.
- Step 4: Remove from oven and stir in 1 tbsp olive oil and chopped cilantro. Taste and adjust salt if needed.
- Step 5: Serve hot as a main dish or side, with extra cilantro for garnish.
