Description
This Sheet-Pan Zucchini & Chickpea Bake is a one-pan wonder — bursting with Mediterranean flavor, golden roasted chickpeas, and tender zucchini. It’s healthy, simple, and incredibly satisfying — the kind of weeknight dinner that wows with minimal effort.
Ingredients
2 medium zucchinis, sliced into half-moons
1 can (15 oz) chickpeas, drained and rinsed
1 red bell pepper, chopped
1 small red onion, sliced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp smoked paprika
1 tsp cumin
1/2 tsp chili flakes (optional)
Salt and black pepper to taste
1/2 cup crumbled feta cheese (optional)
Fresh parsley or basil for garnish
Lemon wedges for serving
Instructions
1. Preheat oven to 425°F (220°C) and line a sheet pan with parchment paper.
2. In a large bowl, toss zucchini, chickpeas, bell pepper, onion, and garlic with olive oil, paprika, cumin, chili flakes, salt, and pepper until evenly coated.
3. Spread the mixture in an even layer on the sheet pan.
4. Roast for 25–30 minutes, stirring halfway through, until chickpeas are crispy and vegetables are tender.
5. Remove from oven and sprinkle with feta cheese, if using.
6. Garnish with chopped parsley or basil and serve with lemon wedges.
7. Enjoy as a main dish, or serve over rice, couscous, or greens for a hearty bowl.
Notes
Add cherry tomatoes for a juicy pop of sweetness.
Toss with cooked pasta or quinoa for a more filling meal.
Vegan? Skip the feta or use a dairy-free alternative.
Perfect for meal prep — reheats beautifully for lunches all week.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 6g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
Keywords: sheet pan dinner, zucchini and chickpea bake, roasted vegetables, vegan dinner, healthy meal prep, mediterranean recipe