Sheet Pan Harissa-Spiced Chickpea and Vegetable Bake

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

A colorful, vegan-friendly sheet pan dish roasting chickpeas, bell peppers, zucchini, and red onions tossed in a fragrant harissa and olive oil dressing. This Mediterranean-inspired vegan recipe (gluten free), ready in about 50 minutes, pairs canned chickpeas, drained and rinsed, red bell pepper, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 cans (15 oz each) canned chickpeas, drained and rinsed
• 2 medium, cut into 1-inch chunks red bell pepper
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into wedges red onion
• 4 tbsp harissa paste
• 4 tbsp olive oil
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 1/4 tsp salt
• 3/4 tsp black pepper
• 1/4 cup chopped (for garnish) fresh parsley

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large mixing bowl, whisk together 4 tbsp harissa paste, 4 tbsp olive oil, 1 1/2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 1/4 tsp salt, and 3/4 tsp black pepper until fully combined.
2. Step 2: Add 2 cans (15 oz each) drained chickpeas, 2 medium red bell peppers cut into 1-inch chunks, 2 medium zucchini sliced into 1/2-inch rounds, and 1 large red onion cut into wedges to the bowl. Toss everything with the harissa mixture until evenly coated.
3. Step 3: Spread the chickpeas and vegetables on a large rimmed baking sheet in a single layer. Roast in the 425°F oven for 30-35 minutes, stirring once halfway through, until vegetables are tender and edges begin to caramelize.
4. Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh parsley over the top before serving.