This Roasted Vegetable & Chickpea Sheet Pan with Avocado Pico de Gallo is an easy-to-make vegan recipe that is full of flavor at every bite. Get ready to upgrade your average weeknight dinner with this plant-based creation!

Roasted Vegetable & Chickpea Sheet Pan with Avocado Pico de Gallo, yellow baby potatoes, red bell pepper, and yellow onion, in a bowl with a fork in it, on a white marble counter.

Without exaggerating, this easy vegan dinner is about to become your new favorite.

The sheet pan includes crispy chickpeas, vibrant bell peppers, sweet yellow onions, & baby potatoes, that all get coated in yummy seasonings. However, the avocado pico de gallo is what truly makes this plant-based dinner a 10/10, so please don’t skip or skimp!

Without further ado, let’s get to it!

Why You’ll Love This Vegan Sheet Pan Recipe

Full of Flavor & Loaded with Nutrition: An easy-to-make recipe that’s created with plant-based protein, vibrant veggies, tasty seasonings, & an irresistible topping, to nourish your body!
Quick & Easy: It’s the perfect plant-based recipe to prepare on a busy weeknight, as it comes together in about 30 minutes & clean up is a breeze.
Great for Meal Prep: This Roasted Vegetable & Chickpea Sheet Pan with Avocado Pico de Gallo stores well in the fridge, making it the perfect vegan recipe to prepare in advance for healthy dinners throughout the week.

Roasted Vegetable & Chickpea Sheet Pan with Avocado Pico de Gallo Recipe with yellow baby potatoes, red bell pepper, and yellow onion, in a bowl with a fork in it, on a white marble counter.

Ingredients

Organic Chickpeas: Roasted to perfection to provide a nice crunch, as well as plant protein & fiber.
Organic Yellow Baby Potatoes: These small potatoes, often referred to as new potatoes, are the perfect addition to add some heartiness.
Organic Yellow Onion: Any color will do.
Organic Red Bell Pepper: If you don’t have red, use whatever color you have on hand.
Organic Avocado Pico de Gayo: It’s fresh, creamy, & a bit spicy, thanks to the jalapeño.
Organic Seasonings: Ground cumin, garlic powder, sea salt, & black pepper.
Organic Avocado Oil: Avocado oil is my go-to baking oil, because it’s neutral in flavor & it can be used at high-heat temperatures.

How To Make

Sheet Pan. Preheat the oven to 425 degrees F. On a sheet pan, lined with parchment paper, add the drained chickpeas & vegetables. Toss with the oil & seasonings. Transfer to the oven for 20 – 25, flipping halfway through.
Pico de Gallo. Mix together the pico ingredients until well combined.
Assemble. Divide the sheet pan ingredients between bowls & serve with the avocado pico de gallo. Enjoy!

Roasted Vegetable & Chickpea Sheet Pan with yellow baby potatoes, red bell pepper, and yellow onion.

Tips for Making this Vegan Sheet Pan Recipe Perfectly

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
Baking: Be sure to flip the chickpeas & vegetables halfway, as this ensures even baking.
Serving Suggestions: Enjoy as is or serve with fresh greens, quinoa, or cooked cauliflower rice!

Storing & Reheating

This Roasted Vegetable & Chickpea Sheet Pan with Avocado Pico de Gallo is the perfect vegan recipe for healthy leftovers & make ahead dinners!

Fridge Storage. Transfer the sheet pan ingredients & the pico to separate air-tight glass containers. The pico will last up to 2 days & the sheet pan will last up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the avocado pico de gallo.

Vegan Roasted Vegetable & Chickpea Sheet Pan with Avocado Pico de Gallo, yellow baby potatoes, red bell pepper, and yellow onion, in a bowl with a fork in it, on a white marble counter.

More Vegan Chickpea Sheet Pan Recipes

If you make this Roasted Vegetable & Chickpea Sheet Pan with Avocado Pico de Gallo recipe please leave a review & rating below. I love hearing from you & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Roasted Vegetable & Chickpea Sheet Pan with Avocado Pico de Gallo

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: Mexican
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

SHEET PAN

1 (15-oz) can chickpeas, drained
2 cups baby potatoes, quartered
1 yellow onion, diced
1 red bell pepper, diced
1 tsp ground cumin
½ tsp garlic powder
Sea salt & black pepper, to taste

AVOCADO PICO DE GALLO

1 ripe avocado, cubed
1 small Roma tomato, finely diced or ½ cup cherry tomatoes, quartered
1 jalapeño, de-seeded & diced
¼ red onion, finely diced
¼ cup cilantro, chopped
1 tbsp fresh lime juice
Sea salt & black pepper, to taste

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Instructions

Sheet Pan. Preheat the oven to 425 degrees F. On a sheet pan, lined with parchment paper, add the drained chickpeas & vegetables. Toss with the oil & seasonings. Transfer to the oven for 20 – 25, flipping halfway through.
Pico de Gallo. Mix together the pico ingredients until well combined.
Assemble. Divide the sheet pan ingredients between bowls & serve with the avocado pico de gallo. Enjoy!

Notes

Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!

Baking: Be sure to flip the chickpeas & vegetables halfway, as this ensures even baking.

Serving Suggestions: Enjoy as is or serve with fresh greens, quinoa, or cooked cauliflower rice!

Storing & Reheating: Transfer the sheet pan ingredients & the pico to separate air-tight glass containers. The pico will last up to 2 days & the sheet pan will last up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the ingredients to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Serve with the avocado pico de gallo.