Sheet Pan Moroccan-Spiced Chickpeas and Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-05 · Updated 2026-05-05

A colorful and fragrant sheet pan meal featuring chickpeas and seasonal vegetables tossed in Moroccan spices, roasted until tender and caramelized. This mediterranean-inspired meal prep (vegan) ready in about 40 minutes pairs canned chickpeas, drained and rinsed, medium red onion, cut into wedges, olive oil 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.

Ingredients

• 2 cups canned chickpeas, drained and rinsed
• 2 medium carrot, peeled and cut into 1/2-inch slices
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 medium red onion, cut into wedges
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh cilantro, chopped
• for serving lemon wedges

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large bowl, combine 2 cups drained and rinsed chickpeas, 2 peeled and sliced carrots, 1 large cut red bell pepper, 1 sliced zucchini, and 1 cut red onion.
2. Step 2: Drizzle 3 tbsp olive oil over the vegetables and chickpeas, then sprinkle 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground cinnamon, 1 tsp salt, and 1/2 tsp black pepper. Toss thoroughly to coat everything evenly.
3. Step 3: Spread the mixture in a single layer on a large rimmed baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway, until vegetables are tender and chickpeas are slightly crispy at the edges.
4. Step 4: Remove from oven and sprinkle with 1/4 cup chopped fresh cilantro. Serve warm with lemon wedges for squeezing over the top.