Smoky Sheet Pan Harissa Chickpeas with Roasted Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A smoky and spicy sheet pan meal of harissa-coated chickpeas roasted alongside colorful vegetables for an easy, nutrient-packed dinner. This mediterranean-inspired sheet pan (vegetarian) ready in about 40 minutes pairs canned chickpeas, drained and rinsed, red bell pepper, chopped, 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 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 cups canned chickpeas, drained and rinsed
• 1 cup red bell pepper, chopped
• 1 cup zucchini, sliced into 1/2-inch rounds
• 1 medium red onion, cut into wedges
• 3 tbsp harissa paste
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 2 cups drained chickpeas, 1 cup chopped red bell pepper, 1 cup sliced zucchini, and 1 medium red onion cut into wedges with 3 tbsp harissa paste, 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until everything is well coated.
2. Step 2: Spread the mixture evenly on a large rimmed baking sheet in a single layer. Roast for 25-30 minutes, stirring halfway through, until the vegetables are tender and chickpeas are slightly crispy.
3. Step 3: Remove from oven and sprinkle 1/4 cup chopped fresh parsley on top. Serve warm as a main or side.