Vegetarian Chickpea and Harissa Sheet Pan Roast

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Roasted chickpeas and vegetables tossed with smoky harissa paste and Mediterranean spices, baked on a sheet pan for an easy, flavorful meal. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs canned chickpeas, drained and rinsed, red bell pepper, zucchini 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 large, cut into 1-inch pieces red bell pepper
• 1 medium, cut into 1/2-inch slices zucchini
• 1 medium, cut into wedges red onion
• 3 tbsp olive oil
• 2 tbsp harissa paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 4 lemon wedges
• 1/4 cup chopped, for garnish fresh parsley

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Instructions

1. Step 1: Preheat the oven to 425°F (220°C). In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp harissa paste, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until combined.
2. Step 2: Add 2 cups drained and rinsed chickpeas, 1 large red bell pepper cut into 1-inch pieces, 1 medium zucchini sliced into 1/2-inch rounds, and 1 medium red onion cut into wedges to the bowl. Toss thoroughly to coat all ingredients evenly with the harissa mixture.
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 through, until vegetables are tender and chickpeas are golden and slightly crispy.
4. Step 4: Remove from oven and sprinkle with 1/4 cup freshly chopped parsley. Serve immediately with 4 lemon wedges for squeezing over the top.