Sheet Pan Mediterranean Herb-Roasted Vegetables with Chickpeas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A vibrant, easy sheet pan meal with tender roasted vegetables and crunchy chickpeas, infused with fragrant Mediterranean herbs. This mediterranean-inspired vegan (mediterranean, vegan) ready in about 50 minutes pairs medium, cut into wedges red onion, divided olive oil, dried oregano for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 medium, peeled and cut into 1-inch cubes sweet potato
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, sliced into 1/2-inch half-moons zucchini
• 1 medium, cut into wedges red onion
• 1 can (15 oz), drained and rinsed canned chickpeas
• 4 tbsp, divided olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice
• 2 tbsp, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 peeled and cubed sweet potatoes, 1 large chopped red bell pepper, 1 sliced zucchini, and 1 medium cut red onion with 3 tbsp olive oil, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/2 tsp black pepper until vegetables are well coated.
2. Step 2: Spread the vegetables evenly on a large rimmed baking sheet. In the same bowl, toss 1 can drained chickpeas with 1 tbsp olive oil and remaining 1/2 tsp salt, then scatter them on the baking sheet with vegetables.
3. Step 3: Roast vegetables and chickpeas in the oven for 30-35 minutes, stirring halfway through, until vegetables are tender and chickpeas are slightly crispy.
4. Step 4: Remove from oven and drizzle with 2 tbsp fresh lemon juice. Sprinkle 2 tbsp chopped fresh parsley over the top and toss gently before serving warm.