Sheet Pan Harissa-Roasted Vegetables with Chickpeas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

Vibrant roasted vegetables and chickpeas glazed with smoky harissa for a simple, colorful weeknight side or main. This mediterranean-inspired vegetarian (vegan-friendly) ready in about 40 minutes pairs halved cherry tomatoes, (15 oz), rinsed and dried chickpeas, olive oil 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

• 2 cups, halved cherry tomatoes
• 1 medium, sliced into 1/2-inch half-moons zucchini
• 1 medium, cut into 1-inch wedges red onion
• 1 can (15 oz), rinsed and dried chickpeas
• 3 tbsp olive oil
• 1 tbsp harissa paste
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 cups halved cherry tomatoes, 1 medium zucchini sliced into 1/2-inch half-moons, and 1 medium red onion cut into 1-inch wedges with 3 tbsp olive oil, 1 tbsp harissa paste, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Spread mixture in a single layer on a parchment-lined baking sheet. Roast for 20-25 minutes, stirring once halfway, until vegetables are tender and edges are slightly charred.
3. Step 3: Add 1 can (15 oz) rinsed and dried chickpeas to the baking sheet, toss to coat, and return to oven for 5 minutes until heated through and crispy.