Spiced Chickpea and Roasted Vegetable Medley with Sumac

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A vibrant Mediterranean dish featuring crispy roasted chickpeas and caramelized vegetables tossed in a tangy sumac-lemon dressing, perfect for a healthy weeknight dinner. This mediterranean-inspired sheet pan ready in about 40 minutes pairs (15 oz), rinsed and drained chickpeas, olive oil, ground cumin 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

• 1 can (15 oz), rinsed and drained chickpeas
• 2 medium, sliced into 1/2-inch thick rounds zucchinis
• 1 medium, cut into 1-inch pieces red bell pepper
• 1 medium, cut into 1-inch wedges red onion
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice
• 1 tsp sumac
• 2 tbsp, chopped (for garnish) fresh parsley

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss the rinsed and drained chickpeas with 1 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a parchment-lined baking sheet and roast for 25 minutes, stirring once halfway, until golden and crispy.
2. Step 2: While chickpeas roast, toss the zucchini rounds, red bell pepper pieces, and red onion wedges with the remaining 2 tbsp olive oil, 1/2 tsp ground cumin, 1/2 tsp paprika, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a second baking sheet and roast for 20 minutes until vegetables are tender and slightly caramelized.
3. Step 3: In a small bowl, whisk together the lemon juice, sumac, and 1 tsp water until smooth. After vegetables are done, combine the roasted chickpeas and vegetables in a large bowl, pour the lemon-sumac dressing over, and toss gently to coat. Garnish with fresh parsley.