Roasted Veggie and Chickpea Sheet Pan

Hey there! If you’re looking for a super easy and healthy dinner that’s packed with flavor, you’ve come to the right place. This Roasted Veggie and Chickpea Sheet Pan is everything you need to fill your belly without spending forever in the kitchen. You just toss everything onto a sheet pan, pop it in the oven, and you’re done! It’s colorful, delicious, and totally satisfying. Let’s dive in!

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Why You’ll Love This Recipe

→ Super Simple: Toss everything onto a sheet pan, pop it in the oven, and you’re good to go. No complicated steps—just easy, hands-off cooking.

→ Healthy & Flavorful: With roasted veggies, protein-packed chickpeas, and all those tasty herbs, this meal hits the spot on both taste and nutrition.

→ Perfect for Meal Prep: Make a big batch and you’ve got meals ready to go for the week. Plus, it’s just as good cold for lunch the next day!

→ Customizable: Don’t like asparagus or carrots? No problem! Swap in your favorite veggies and make it your own.

→ One Pan, Less Cleanup: No mess, no stress. Just one sheet pan to clean, which means more time for you to enjoy the meal.

→ Vegan & Gluten-Free: Whether you’re sticking to a specific diet or just want something that everyone can enjoy, this recipe fits the bill!

I mean, what’s not to love, right? 😎

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What You’ll Need To Make

Let’s talk about some of the star ingredients in this recipe that really bring it all together:

1| Baby Red Potatoes: These little guys are the perfect base for this dish. When roasted, they get crispy on the outside and soft on the inside. Plus, they’re full of flavor and just scream comfort food! 🥔

2| Carrots: Sweet, tender, and full of color—carrots roast up beautifully and add a nice balance to the other veggies. They’re also packed with vitamins, so you’re getting your veggies in without even trying. 🥕

3| Chickpeas: These protein-packed little legumes are the MVP of this meal. Roasting them gives them a satisfying crunch, and they soak up all the yummy spices, making every bite burst with flavor. Plus, they keep you feeling full longer! 😋

4| Asparagus: If you haven’t tried roasted asparagus yet, you’re in for a treat! It crisps up just right, with a tender center that adds a lovely texture to the dish. Bonus: it’s loaded with nutrients and gives your plate a nice green pop! 🌱

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These ingredients not only make the dish tasty but also super nutritious—so you can feel good about what’s going into your body while enjoying every bite! 🙌

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What You’ll Need To Do

Time required: 50 mins

1| First things first—preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Give it a light spray of oil so nothing sticks.

2| Toss your sliced baby red potatoes (flesh side down), carrots, and chickpeas onto the baking sheet. Drizzle with about 1 1/2 tablespoons of olive oil and sprinkle in 3/4 of your herbs and spices. Give everything a good toss so it’s all coated, then pop it in the oven for 20-25 minutes.

3| After 20-25 minutes, carefully pull the pan out of the oven. Push the potato mixture to one side and add your onion and asparagus. Drizzle on the rest of the oil and sprinkle in the remaining herbs and spices. Toss it all together, then back into the oven for another 10-15 minutes.

4| When everything’s nice and roasted, take the pan out and let it cool for a couple of minutes.

5| Finally, divide the veggies and chickpeas into bowls, top with some fresh parsley, and serve with a side of creamy avocado. Enjoy!

Hope this makes the process a little more fun and easy to follow!

Glycemic Index: Moderate (57) Glycemic Load: High (26)

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Recipe Swaps & Creative Tweaks

Here are some recipe swaps and tweak ideas to give your Roasted Veggie and Chickpea Sheet Pan a personal twist or to suit different preferences:

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Recipe Swaps:

• Potatoes → Sweet Potatoes: If you’re craving a slightly sweeter flavor, swap regular potatoes for sweet potatoes. They add a rich, caramelized sweetness when roasted.
• Chickpeas → Canned Lentils: If you’re not a fan of chickpeas or just want a different legume, canned lentils work perfectly and still give you that hearty, protein-packed crunch.
• Asparagus → Broccoli: If asparagus isn’t your thing, try broccoli! It gets crispy and delicious when roasted and adds a great texture to the dish.
• Carrots → Butternut Squash: For a more autumnal vibe, swap carrots for cubed butternut squash. It adds a lovely sweetness and creamy texture when roasted.
• Olive Oil → Avocado Oil: For a neutral flavor with a slightly higher smoke point, swap olive oil for avocado oil. It’s a great option for high-heat roasting.

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Tweak Ideas:

• Herb Mix: Mix things up with a fresh herb twist. Try using fresh rosemary or thyme in place of the dried version for an extra burst of flavor.
• Spice it Up: Want a bit more kick? Add cayenne pepper or chili powder for a spicy twist that’ll warm you up from the inside out. 🔥
• Add Nuts: For some crunch and extra texture, toss in a handful of slivered almonds or pine nuts in the last 5 minutes of roasting.
• Cheese: If you’re into dairy, sprinkle some feta cheese or parmesan over the veggies after roasting for a rich, salty finish.
• Add Greens: Serve it up with a side of spinach or arugula to add some fresh greens that’ll pair nicely with the roasted veggies.
• Sauce it Up: Drizzle some tahini or a tangy yogurt-based sauce over the top before serving for an extra creamy kick.

These swaps and tweaks let you play around with the recipe, giving you endless ways to make it your own!

Useful Tips for Success

Here are some useful tips to make your Roasted Veggie and Chickpea Sheet Pan recipe even better:

1| Evenly Cut Veggies: To make sure everything cooks evenly, try to cut your veggies into similar-sized pieces. This way, you won’t end up with some parts overcooked and others undercooked. 🔪

2| Don’t Overcrowd the Pan: Give your veggies and chickpeas some space on the baking sheet. Overcrowding leads to steaming instead of roasting, and you’ll miss out on that crispy goodness.

3| Use Parchment Paper: Lining the baking sheet with parchment paper helps with easy cleanup and ensures nothing sticks to the pan. Bonus: it helps your veggies get a nice crisp finish!

4| Flip Halfway: Halfway through roasting, give the veggies and chickpeas a toss or flip them over for that perfect golden-brown color all around. 🔄

5| Customize Your Spices: Don’t be afraid to experiment with spices! Try adding a pinch of cumin for an earthy flavor or some smoked paprika for a deeper, smoky kick.

6| Check for Doneness: Different veggies roast at different speeds, so make sure to check if your potatoes or carrots are fork-tender before pulling them out. If anything is done early, simply remove it from the pan to avoid burning.

7| Cool Before Serving: Let the dish cool for a couple of minutes after roasting. This helps the flavors set and makes it easier to serve without everything falling apart.

8| Serve with a Side: For extra flavor, serve with a side of lemon wedges or a sprinkle of fresh parsley. A squeeze of lemon adds a zesty finish that really brightens up the dish! 🍋

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These tips will help you get the most out of your sheet pan and make sure everything comes out perfectly roasted and delicious!

Serving Suggestions

Here are some serving ideas to take your Roasted Veggie and Chickpea Sheet Pan to the next level:

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1. Over a Bed of Greens: Serve the roasted veggies and chickpeas on a bed of fresh spinach, arugula, or mixed greens. The greens will add a nice, fresh contrast to the warm, roasted veggies and create a more filling, salad-like dish. 🥗

2. With a Side of Creamy Dip: Pair it with a side of tahini, yogurt-based dip, or a garlic aioli for a creamy contrast that complements the roasted flavors. A drizzle of sauce can elevate the entire dish!

3. Top with Avocado: Add some creamy sliced avocado on the side or on top for an extra boost of flavor and healthy fats. It makes the dish feel even more satisfying! 🥑

4. Serve with Quinoa or Rice: For a heartier meal, serve the roasted veggies and chickpeas alongside a fluffy serving of quinoa or brown rice. It’s a great way to add some whole grains to the meal and make it more filling.

5. With a Side of Flatbread: Serve with warm flatbread or pita for some extra carbs and to scoop up the chickpeas and veggies. It’s a great option for a more Mediterranean-inspired meal.

6. Add a Fried Egg: Top the sheet pan with a fried egg for added protein and a silky texture. The runny yolk makes for an extra tasty and satisfying topping. 🍳

7. Drizzle with Lemon or Balsamic Glaze: For a zesty kick, finish the dish with a squeeze of fresh lemon juice or a drizzle of balsamic glaze. It adds brightness and a sweet tang that contrasts beautifully with the roasted veggies. 🍋

8. Make it a Wrap: Turn the roasted veggie mix into a filling for a wrap or burrito. Add some fresh greens, hummus, and a few slices of cucumber for a delicious handheld meal!

These ideas are simple ways to change things up and add extra flavors and textures to your sheet pan meal!

Storage Suggestions

Here are some storage options to keep your Roasted Veggie and Chickpea Sheet Pan fresh for later:

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1. Airtight Containers (For Fridge Storage): Once your sheet pan meal has cooled down, transfer the leftovers to airtight containers. This will help keep the veggies and chickpeas fresh for up to 4-5 days in the fridge. Make sure to store the sauce or any creamy toppings (like avocado) separately to prevent them from getting soggy.

2. Meal Prep Containers: If you’re planning on using this dish for meal prep, portion it out into meal prep containers. These containers are perfect for easy grab-and-go lunches or dinners during the week. Plus, they’ll keep everything neatly organized.

3. Freezing (For Longer Storage): Want to save it for later? You can freeze the roasted veggies and chickpeas. Just let them cool completely, then transfer to freezer-safe bags or containers. They should last for 2-3 months in the freezer. To reheat, just pop them in the oven for about 10-15 minutes at 375°F (190°C) until heated through.

4. Separate Sauces and Toppings: If you’re adding sauces or fresh toppings like avocado or herbs, store them separately. This keeps the roasted veggies from getting soggy and ensures everything stays fresh. For sauces, small containers or jars work great.

5. Reheating Tip: When reheating, try using the oven or air fryer to keep that crispy texture. Just heat it up at a moderate temperature (350°F/175°C) for about 10-15 minutes.

These storage tips will help you keep your roasted veggie and chickpea sheet pan fresh, so you can enjoy it all week!

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Final Thoughts

And that’s it! A simple, no-fuss meal that’s both tasty and nutritious. Whether you’re meal prepping for the week or just need a quick dinner, this roasted veggie and chickpea sheet pan has got your back. Trust me, your taste buds will be thanking you! Give it a try and let me know how it turns out. Happy cooking!

Recipe Card

Roasted Veggie and Chickpea Sheet Pan

Looking for a quick, flavorful dinner? This Roasted Veggie and Chickpea Sheet Pan has it all—crispy veggies, hearty chickpeas, and delicious herbs. Super simple and so satisfying! 😋🌿

Cooking Method: Baked Courses: Dinner, Side Recipe Keys: Gluten Free M Meal Prep Vegan

Print Recipe

Pin Recipe CHICKPEA

Prep Time 10 mins Cook Time 40 mins Total Time 50 mins Difficulty: Intermediate Servings: 4 Estimated Cost: $ 10 Calories: 534

Ingredients

Servings

• 1 lb. baby red potatoes, sliced in half lengthwise (450g)

• 13.4 oz. carrots, halved lengthwise (380g)

• 8.4 oz. canned chickpeas, drained and rinsed (240g)

• 1 tsp. dried basil

• 1 tsp. dried thyme

• 1 tsp. dried oregano

• 1 tsp. paprika

• ¹⁄₂ tsp. garlic powder

• 1 lb. asparagus, ends trimmed (450g)

• ¹⁄₂ large yellow onion, sliced lengthwise

• fresh parsley, chopped

• 1 avocado, quartered

Instructions

1. Step 1:

   Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper, lightly greased with oil.

2. Step 2:

   Add the potatoes (flesh side down), carrots and chickpeas to the baking sheet, add 11⁄2 tablespoons of olive oil and 3⁄4 of the dried herbs and spices, toss to coat. Place in the oven for 20-25 minutes.

3. Step 3:

   Carefully remove the pan from the oven, push the potato mixture to one side, add the onion and asparagus, remaining oil, dry herbs and spices, and toss to coat.

4. Step 4:

   Place the sheet pan back in the oven and roast for 10-15 minutes. Remove from the oven and set aside to cool for a few minutes before serving.

5. Step 5:

   Divide equally in serving bowls, top with parsley and serve avocado on the side.
   

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 534kcal

% Daily Value *

Total Fat 22g34%

Total Carbohydrate 68g23%

Protein 16g32%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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