Sheet Pan Harissa-Spiced Chickpeas with Lemon and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian main course with smoky harissa-roasted chickpeas, bright lemon, and wilted spinach, ready in 37 minutes. This mediterranean-inspired vegetarian (gluten-free) ready in about 37 minutes pairs chickpeas, olive oil, harissa paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, 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.

★ 4.4 (8 ratings) Prep: 15 min Cook: 22 min Serves 2 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Drain and rinse chickpeas, patting them dry with paper towels. Toss 1 can (15 oz) chickpeas with 2 tbsp olive oil, 1 tbsp harissa paste, and 1/2 tsp smoked paprika until evenly coated.
  2. Step 2: Spread chickpeas in a single layer on a parchment-lined baking sheet. Roast for 20-22 minutes, flipping once halfway, until golden and crisp at edges.
  3. Step 3: While chickpeas roast, heat 1 tsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
  4. Step 4: Add 4 oz fresh spinach to the skillet and cook for 1 minute until wilted. Stir in 1 tbsp lemon juice and 1 tsp lemon zest.
  5. Step 5: Remove chickpeas from oven, add to spinach mixture, and toss to combine. Serve immediately while hot.

Frequently asked questions

How long does Sheet Pan Harissa-Spiced Chickpeas with Lemon and Spinach take to make?

Total time is about 37 minutes (15 min prep + 22 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sheet Pan Harissa-Spiced Chickpeas with Lemon and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chickpeas from drying out.

Can I substitute ingredients in Sheet Pan Harissa-Spiced Chickpeas with Lemon and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sheet Pan Harissa-Spiced Chickpeas with Lemon and Spinach for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sheet Pan Harissa-Spiced Chickpeas with Lemon and Spinach vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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