Sheet Pan Harissa-Spiced Chickpeas with Quinoa and Roasted Vegetables

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

A vibrant, plant-based sheet pan meal with harissa-spiced chickpeas, roasted zucchini, bell peppers, and a fluffy quinoa base. This Mediterranean recipe (gluten free), ready in about 40 minutes, pairs canned chickpeas, harissa paste, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, 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 cups (about 1 can), drained and rinsed canned chickpeas
• 2 tbsp harissa paste
• 3 tbsp olive oil
• 1 medium, sliced into 1/2-inch thick rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 large, cut into 1-inch pieces yellow bell pepper
• 1 cup, rinsed quinoa
• 2 cups water
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 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 bowl, combine 2 cups drained chickpeas, 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. Toss until chickpeas are evenly coated.
2. Step 2: Spread the spiced chickpeas on a large rimmed baking sheet. Arrange 1 medium sliced zucchini and 1 large each red and yellow bell peppers cut into 1-inch pieces around the chickpeas. Roast for 25 minutes, stirring halfway through, until vegetables are tender and chickpeas are slightly crispy.
3. Step 3: While roasting, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes.
4. Step 4: Fluff quinoa with a fork, then plate topped with the roasted harissa chickpeas and vegetables. Garnish with 1/4 cup chopped fresh parsley for brightness.