Roasted Garlic & Herb Chickpeas
A colorful, nutritious, and easy one-pan dinner featuring crispy roasted chickpeas, fresh vegetables, and aromatic herbs, topped with a creamy herby tahini dressing. High in plant-based protein and fiber, this vegan-friendly sheet pan meal is perfect for weeknight dinners, meal prep, or a wholesome lunch bowl.
Equipment
- 1 sheet pan (standard size)
- 1 Small Mixing Bowl
- 1 Knife
- 1 Cutting board
- Parchment paper (for lining the pan)
- Measuring spoons (various)
Ingredients
For the Chickpeas & Vegetables:
- 1 can 15 oz chickpeas, rinsed and drained
- 1/2 cup cherry tomatoes halved
- 1/2 red onion chopped
- 1 red bell pepper chopped
- 1 large zucchini cut into thick half-moon slices
- 5 –6 lemon slices
- 2 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 4 –5 cloves garlic crushed or finely minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp salt plus extra to taste
- 1 –2 tsp nutritional yeast optional
- 1 handful fresh parsley chopped
- 1 handful fresh cilantro chopped
For the Herby Tahini Dressing:
- 2 tbsp tahini
- Juice of 1/2 lemon
- 1/2 tsp garlic powder
- 1 tbsp reserved fresh herbs
- 1 –2 tbsp water
- Salt and pepper to taste
Instructions
- Preheat Oven and Prepare Pan: Start by preheating your oven to 425°F (220°C). Line a standard sheet pan with parchment paper to prevent sticking and make cleanup effortless. Using parchment will also help your chickpeas roast evenly, keeping them crispy instead of soggy. Set the pan aside while you prepare your vegetables and chickpeas.
- Dry Chickpeas Thoroughly: Drain the canned chickpeas in a colander and gently pat them dry with a clean kitchen towel or paper towels. Removing excess moisture is crucial—it ensures your chickpeas roast to a crispy, golden texture instead of steaming in the oven. Take your time to get them as dry as possible without smashing them.
- Chop and Prepare Vegetables: Wash and prepare all your vegetables. Halve the cherry tomatoes, chop the red onion into even bite-sized pieces, dice the red bell pepper, and cut the zucchini into thick half-moon slices. Evenly sized pieces ensure that all the vegetables cook at the same rate, so nothing is undercooked or overcooked. Set them aside in a large mixing bowl.
- Make Herb-Infused Olive Oil Marinade: In a small bowl, combine 2 tablespoons of extra virgin olive oil, 1 tablespoon apple cider vinegar, 4–5 cloves of crushed garlic, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, and 1–2 teaspoons nutritional yeast if using. Mix thoroughly until all ingredients are fully incorporated. Chop your fresh parsley and cilantro, reserving about a tablespoon to add later to the dressing. Add the remaining fresh herbs to the olive oil mixture.
- Coat Vegetables and Chickpeas: Transfer the prepared vegetables and chickpeas into the mixing bowl with the marinade. Using clean hands (or a large spoon), toss everything together thoroughly, ensuring each chickpea and vegetable piece is evenly coated with the flavorful mixture. Place the lemon slices on top of the mixture for a subtle, bright citrus flavor during roasting.
- Roast in the Oven: Spread the chickpeas and vegetables evenly across the lined sheet pan in a single layer. Avoid overcrowding the pan, as this can cause steaming instead of roasting. Place the pan in the preheated oven and bake for 20–23 minutes. Halfway through, use a spatula to gently turn the vegetables and chickpeas for even browning and crispiness. Keep an eye on the chickpeas; they should turn golden brown and slightly crispy on the edges.
- Prepare Herby Tahini Dressing: While the chickpeas are roasting, prepare the dressing. In a small bowl, combine 2 tablespoons tahini, the juice of half a lemon, 1/2 teaspoon garlic powder, the reserved tablespoon of chopped fresh herbs, and 1–2 tablespoons water. Whisk thoroughly until creamy and smooth. Adjust the consistency by adding more water if needed. Season with salt and freshly ground black pepper to taste.
- Assemble Your Chickpea Bowl: Once the chickpeas and vegetables are roasted to perfection, remove the sheet pan from the oven and let it cool slightly for 2–3 minutes. Serve your roasted chickpeas and vegetables over your choice of grains such as rice, quinoa, or couscous. Drizzle generously with the herby tahini dressing. Sprinkle any remaining fresh herbs on top for a fresh burst of flavor and visual appeal.
- Optional Meal Prep or Serving Tips: If you’re meal prepping, allow the roasted chickpeas and vegetables to cool completely before storing them in airtight containers. They can be refrigerated for up to 3–4 days, making them a perfect grab-and-go lunch or easy weeknight dinner. Reheat in the oven or a skillet to maintain crispiness.
- Enjoy and Customize: Enjoy this nutritious, fiber-rich, and protein-packed sheet pan meal as a satisfying vegan dinner or a hearty lunch bowl. You can also customize by adding your favorite roasted vegetables, a sprinkle of seeds or nuts for extra crunch, or a splash of hot sauce for heat. Each bite delivers a balance of flavors, textures, and wholesome goodness.
Notes
- Dry Chickpeas Properly: Patting your chickpeas dry before roasting is essential to achieve a crispy exterior. Excess moisture can cause steaming and prevent browning.
- Uniform Vegetable Cuts: Chop all vegetables to similar sizes to ensure even cooking. Smaller pieces may overcook, while larger pieces remain underdone.
- Adjust Seasonings: Taste and adjust salt, herbs, or nutritional yeast to your preference. Roasted chickpeas absorb flavors well, so feel free to experiment.
- Optional Additions: Nutritional yeast adds a subtle cheesy flavor and boosts B vitamins, but it can be omitted if preferred.
- Meal Prep Friendly: This recipe is ideal for batch cooking. Roasted chickpeas and vegetables store well in the fridge and can be reheated easily.
