Sheet Pan Mediterranean-Style Roasted Vegetables with Herbed Chickpeas

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

An easy sheet pan recipe roasting colorful Mediterranean vegetables alongside chickpeas tossed in aromatic herbs. This mediterranean-inspired vegetarian (vegan option) ready in about 40 minutes pairs medium red onion, cut into wedges, cherry tomatoes, 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

• 1 can (15 oz) chickpeas, canned, drained and rinsed
• 1 large red bell pepper, chopped into 1-inch pieces
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 medium red onion, cut into wedges
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Preheat oven to 425°F. Line a large sheet pan with parchment paper.
2. Step 2: In a large bowl, combine 1 can (15 oz) drained and rinsed chickpeas, 1 large chopped red bell pepper, 1 medium sliced zucchini, 1 medium red onion cut into wedges, and 1 cup cherry tomatoes.
3. Step 3: Drizzle the vegetables and chickpeas with 3 tbsp olive oil, then sprinkle with 1 tsp garlic powder, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Toss thoroughly to coat everything evenly.
4. Step 4: Spread the mixture in a single layer on the prepared sheet pan.
5. Step 5: Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and starting to caramelize.
6. Step 6: Remove from the oven and drizzle with 2 tbsp fresh lemon juice. Toss gently and sprinkle 2 tbsp chopped fresh parsley over the top before serving warm or at room temperature.