Sheet Pan Spiced Mediterranean Chickpea and Vegetable Roast

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

A vibrant, oven-roasted medley of chickpeas and vegetables seasoned with warm Mediterranean spices, perfect as a wholesome vegetarian main or side. This mediterranean-inspired vegetarian (gluten free) ready in about 45 minutes pairs canned chickpeas, drained and rinsed, red bell pepper, diced, zucchini, sliced into 1/2-inch rounds 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 canned chickpeas, drained and rinsed
• 1 cup red bell pepper, diced
• 1 cup zucchini, sliced into 1/2-inch rounds
• 1 medium red onion, cut into wedges
• 3 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). In a large bowl, combine 2 cups canned chickpeas, 1 cup diced red bell pepper, 1 cup zucchini sliced into 1/2-inch rounds, and 1 medium red onion cut into wedges.
2. Step 2: Drizzle the vegetables and chickpeas with 3 tbsp extra virgin olive oil, then sprinkle 1 tsp smoked paprika, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Toss everything thoroughly until the spices evenly coat all pieces and the oil glistens.
3. Step 3: Spread the mixture evenly on a large rimmed baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway, until the vegetables are tender and chickpeas are slightly crispy around the edges.
4. Step 4: Remove from oven and immediately drizzle with 1 tbsp fresh lemon juice. Sprinkle 2 tbsp chopped fresh parsley on top before serving to add brightness and fresh aroma.