Sheet Pan Lemon-Tahini Chickpea Bowls

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

This vibrant Mediterranean-inspired bowl features roasted chickpeas and vegetables drizzled with a tangy lemon-tahini sauce, perfect for a wholesome meal. This mediterranean-inspired vegan (gluten free) ready in about 35 minutes pairs drained and rinsed canned chickpeas, small, cut into wedges red onion, olive oil 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

• 2 cups, drained and rinsed canned chickpeas
• 1 medium, diced into 1/2-inch pieces red bell pepper
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 small, cut into wedges red onion
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup tahini
• 3 tbsp fresh lemon juice
• 1 clove, minced garlic
• 2 tbsp warm water
• 2 tbsp for garnish chopped fresh parsley

Instructions

1. Step 1: Preheat the oven to 425°F. In a large bowl, toss 2 cups canned chickpeas, 1 diced red bell pepper, 1 sliced zucchini, and 1 cut red onion with 3 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, 3/4 tsp salt, and 1/4 tsp black pepper until everything is evenly coated.
2. Step 2: Spread the chickpea and vegetable mixture on a sheet pan in a single layer and roast for 25 minutes, stirring halfway through, until the edges are slightly charred and vegetables are tender.
3. Step 3: While roasting, whisk together 1/4 cup tahini, 3 tbsp fresh lemon juice, 1 minced garlic clove, and 2 tbsp warm water in a small bowl until smooth and creamy; add more water if needed to reach a drizzle consistency.
4. Step 4: Remove the sheet pan from the oven and let cool for 5 minutes. Divide the roasted chickpeas and vegetables among bowls, drizzle each with the lemon-tahini sauce, and sprinkle with 2 tbsp chopped fresh parsley before serving.