Sheet Pan Harissa-Spiced Vegetables with Chickpeas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Roasted seasonal vegetables and chickpeas coated in smoky harissa paste, creating a spicy and satisfying vegan sheet pan meal. This mediterranean-inspired vegan ready in about 45 minutes pairs red bell pepper, zucchini, carrots 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 medium, sliced into 1-inch strips red bell pepper
• 1 medium, cut into 1/2-inch rounds zucchini
• 2 medium, peeled and cut into 1/2-inch sticks carrots
• 1 small, sliced into thin wedges red onion
• 1 can (15 oz), drained and rinsed canned chickpeas
• 2 tbsp harissa paste
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh cilantro

Instructions

1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper.
2. Step 2: In a large mixing bowl, combine 1 sliced red bell pepper, 1 sliced zucchini, 2 peeled and cut carrots, 1 sliced red onion, and 1 can drained chickpeas.
3. Step 3: Add 2 tbsp harissa paste, 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper to the vegetables and chickpeas. Toss thoroughly to coat everything evenly in the spicy mixture.
4. Step 4: Spread the mixture in a single layer on the prepared sheet pan and roast in the oven for 25-30 minutes, stirring halfway through, until vegetables are tender and edges are slightly caramelized.
5. Step 5: Remove from oven and drizzle 1 tbsp fresh lemon juice over the roasted vegetables, tossing gently.
6. Step 6: Sprinkle 2 tbsp chopped fresh cilantro on top before serving warm.