Sheet Pan Harissa-Spiced Chickpea and Vegetable Roast

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A vibrant medley of chickpeas and seasonal vegetables roasted with smoky harissa paste for a bold, flavorful vegan main. This mediterranean-inspired vegan ready in about 45 minutes pairs canned chickpeas, carrots, red bell pepper 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 canned chickpeas
• 2 medium, peeled and cut into 1-inch chunks carrots
• 1 large, sliced into 1-inch strips red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 small, cut into wedges red onion
• 2 tbsp harissa paste
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped, for garnish fresh cilantro
• for serving lemon wedges

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1 can (15 oz) drained chickpeas, 2 medium peeled and chunked carrots, 1 large sliced red bell pepper, 1 medium sliced zucchini, and 1 small wedged red onion.
2. Step 2: Add 2 tbsp harissa paste, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the bowl. Toss everything thoroughly until vegetables and chickpeas are evenly coated with the spices and oil.
3. Step 3: Spread the mixture evenly on a large rimmed baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly charred at edges.
4. Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh cilantro over the top. Serve hot with lemon wedges on the side to squeeze over before eating.