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–+ servings

Vegetarian Sheet Pan Dinner with Chickpeas and Veggies

Vegetarian Sheet Pan Dinner with Chickpeas & Veggies delivers big flavor in one pan. Canned (rinsed) chickpeas are tossed with olive oil, garlic, smoked paprika, cumin, and a touch of chili for crispy edges and savory depth. They roast alongside a rainbow of vegetables—think bell peppers, zucchini, red onion, and sweet potato—until caramelized and tender. Finish with a squeeze of lemon, fresh herbs, and (optional) crumbled feta or tahini drizzle. It’s a 40-minute, hands-off recipe perfect for weeknights, meal prep, or anytime you crave a hearty vegan dinner with minimal dishes.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: main dish, sheet pan dinner
Cuisine: Mediterranean
Calories: 273
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 medium russet potatoes cut into 1-inch pieces
  • 2 15 ounce cans chickpeas, rinsed and drained
  • ½ butternut squash - peeled seeded, and cut into 1-inch pieces
  • 1 sweet potato peeled and cut into 1-inch cubes
  • 1 onion diced
  • 2 large carrots cut into 1 inch pieces
  • 3 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground fennel seeds
  • 1 teaspoon dried rubbed sage
  • ½ teaspoon ground black pepper
  • 2 green onions chopped (Optional)

Equipment

  • Large rimmed sheet pan
  • Mixing bowl
  • Knife & cutting board
  • Measuring cups & spoons
  • Parchment paper (optional – easy cleanup)
  • Spatula or tongs

Method
 

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a large sheet pan.
  2. Place russet potatoes, chickpeas, butternut squash, sweet potato, onion, and carrots on the prepared sheet pan. Drizzle with oil and toss to coat.
  3. Combine salt, onion powder, garlic powder, fennel seeds, sage, and black pepper in a small bowl. Sprinkle over vegetables and toss to coat.
  4. Bake in the preheated oven for 25 minutes. Stir and continue baking until vegetables are soft and lightly browned and chickpeas are slightly crisp, 20 to 25 minutes more.
  5. Season with more salt and black pepper to taste. Top with green onions to serve.

Nutrition

Calories: 273kcalCarbohydrates: 50gProtein: 7gFat: 6gSaturated Fat: 1gCholesterol: 542mgPotassium: 924mgFiber: 9gSugar: 6gVitamin C: 37mgCalcium: 95mgIron: 3mg

Notes

Colorful, crunchy, and protein-packed, this plant-powered sheet-pan supper roasts chickpeas and seasonal veggies together for a no-fuss, nutrient-dense meal.

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