This vegetable and chickpea sheet pan dinner with broccoli, sweet potato and zucchini is the perfect vegan weeknight dish! Make it with minimal effort and simple ingredients, and serve with a side of your choice like rice or quinoa. Super easy to make, packed full of bold, earthy flavors, and gluten-free.

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Lately, I’ve been making sheet pan meals all the time. With life getting busier and busier, I want to make my dinners as effortless as possible. But that definitely doesn’t mean eating boring food, or giving up cooking at home. After all, I’m all about teaching how easy it is to make wholesome plant based meals that are fuss-free, but still 100% delicious!

Some months ago, I made sheet pan potatoes and tofu which proved to be a reader favorite. So, I thought it was time I share another similar recipe. And trust me, you don’t want to miss out on this one!

What’s to love about sheet pan meals

Sheet pan meals are exactly what they sound like: dinners or lunches made by roasting a bunch of ingredients on a sheet pan. Oftentimes, they use a lot of vegetables and a protein source like tofu or beans. In this case, we are using chickpeas.

Bowl of roasted chickpeas and vegetables in a bowl

And you can probably tell just from that how effortless a sheet pan dinner is: all you have to do is season the ingredients, transfer them to the sheet pan, and bake. This means that with minimal effort, you can prepare a wholesome meal that’s packed full of healthy ingredients and flavor alike! It’s probably the easiest way to add more vegetables to your dinner rotation.

Plus, they allow you to keep washing up to an absolute minimum! This is great if you’re like me and don’t like ending up with a lot of pots and pans to wash after a busy day.

Baking tray with roasted vegetables and chickpeas

An amazing meal prep option

Usually, sheet pan dinners take just over 30 minutes in the oven. But this time is entirely hands-off, so you can use it to do something else, like prepare a sauce or simply relax and wait for it to be done! But given how great a meal like this is for meal prep, you can continue prepping other recipes while the veggies and chickpeas are in the oven.

Rice, avocado and roasted vegetables in a bowl

A sheet pan meal is a fantastic meal prep-friendly option for many reasons. Firstly, it keeps well in the fridge and can taste even better the next day. You can store it with a variety of side dish options and enjoy throughout the week. And as I mentioned, you can use the baking time to do other meal prep tasks, like preparing vegetables or cooking a butter bean sweet potato stew.

Ingredients and substitutions

Ingredients for a vegan sheet pan meal
  • I used the following vegetables for this sheet pan dinner: broccolini, red onion, bell peppers, carrots and zucchini. However, you can add other vegetables of your choice, such as cauliflower, sweetcorn, asparagus, green beans, etc.
  • Sweet potatoes. These are an essential ingredient as they make the meal super hearty and satiating. You can use any potato variety of your choice, or butternut squash/pumpkin.
  • Chickpeas. These are perfect for a sheet pan meal like this because they crisp up nicely and have a great savory, nutty flavor.
  • Olive oil. I would recommend using olive oil because it has the best flavor without being overpowering.
  • Dried thyme and oregano. These help to add an earthy undertone to the meal.
  • Tamari or soy sauce. For a soy-free version, use coconut aminos.
  • Fresh garlic. This will make your kitchen smell amazing!
  • Spices: cumin, garlic powder and paprika,

How to make a vegan sheet pan meal

It’s incredibly easy! Start by preheating the oven to 180 degrees C/ 350 F and line a large baking tray with parchment paper. Alternatively, you can lightly grease it with olive oil.

Next, transfer the broccolini, red onion, bell peppers, carrots, zucchini, sweet potatoes and chickpeas to a large mixing bowl. Stir together well, then add the olive oil, dried thyme and oregano, tamari, garlic, cumin, garlic powder and paprika, and mix together once again.

Transfer the vegetables and chickpeas to the baking tray, spreading them out into a single layer. Bake in the preheated oven for 35-40 minutes, until all of the vegetables are cooked through and crispy. That’s it!

Instructions for storage and freezing

These sheet pan vegetables and chickpeas keep well in the fridge for up to 5 days. You can either eat them cold, or reheat in the microwave as desired.

They are also freezer-friendly. In order to store in the freezer, I would recommend mixing together all the vegetables and chickpeas, then transferring to individual freezer bags. When ready to eat, allow to thaw fully in the fridge, then add the other ingredients and bake as normal.

Serving suggestions for sheet pan vegetables and chickpeas

This sheet pan meal is great by itself, so you can keep it simple if you wish. However, you can serve it together with the following options:

Bowl of roasted vegetables and chickpeas with rice and avocado
  • Rice or quinoa as an amazing side dish.
  • Mix with pasta of your choice for a pasta salad type of dinner.
  • Chunky guacamole as a sauce. This pairs so well with roasted vegetables!
  • A fresh salad made from lettuce or leafy greens as a simple crunchy side dish.
  • Homemade vegan sour cream or spicy cashew cream.

Other quick vegan dinners

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If you give this chickpea and vegetable sheet pan meal a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating!

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Get the Recipe: Vegetable And Chickpea Sheet Pan Dinner

This vegetable and chickpea sheet pan meal is perfect for a vegan weeknight dinner or a meal prep-friendly option that's effortless and made with simple ingredients. It's also freezer-friendly and gluten-free.

Ingredients

  • 1 1/2 cups broccolini, chopped
  • 1/2 cup red onion, chopped
  • 1 cup bell pepper, de-seeded chopped
  • 1 cup carrots, peeled and chopped
  • 1 cup zucchini, chopped
  • 2 cups sweet potatoes, diced
  • 1 can chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1/2 tbsp dried thyme
  • 1/2 tbsp dried oregano
  • 2 tbsp tamari
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika

Equipment

  • Conventional oven
  • Baking tray
  • Mixing bowl

Instructions 

  • Preheat the oven to 180 degrees C/ 350 F and line a large baking tray with parchment paper. Alternatively, you can lightly grease it with olive oil.
  • Add the broccolini, red onion, bell peppers, carrots, zucchini, sweet potatoes and chickpeas to a large mixing bowl. Stir together well, then add the olive oil, dried thyme and oregano, tamari, garlic, cumin, garlic powder and paprika, and mix together once again.
  • Transfer the vegetables and chickpeas to the baking tray, spreading them out into a single layer. Bake in the preheated oven for 35-40 minutes, until all of the vegetables are cooked through and crispy.

Notes

  • You can add other vegetables of your choice, such as cauliflower, green beans and asparagus.
  • Use any potato variety of your choice.
  • These sheet pan vegetables and chickpeas keep well in the fridge for up to 5 days. You can either eat them cold, or reheat in the microwave as desired.
  • In order to store in the freezer, I would recommend mixing together all the vegetables and chickpeas, then transferring to individual freezer bags. When ready to eat, allow to thaw fully in the fridge, then add the other ingredients and bake as normal.
Calories: 359kcal, Carbohydrates: 61g, Protein: 14g, Fat: 8g, Saturated Fat: 1g, Sodium: 1189mg, Potassium: 1165mg, Fiber: 12g, Sugar: 20g, Vitamin A: 35714IU, Vitamin C: 281mg, Calcium: 272mg, Iron: 6mg
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Vegetable and chickpea sheet pan dinner