Name: Sheet Pan Cashew Ranch Chickpeas & Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 (15-oz) can chickpeas, drained; 2 cups baby potatoes, quartered; 2 large carrots, sliced diagonally; 2 cups broccoli florets, fresh or frozen; ½ tsp garlic powder; Sea salt & black pepper, to taste; 2 tsp avocado oil; ½ cup raw cashews, soaked in hot water for 10 minutes; 2 tbsp fresh lemon juice; 2 tbsp apple cider vinegar; ½ cup spring water, plus more to thin; 2 tsp garlic powder; 1 tsp onion powder; 1 tsp dried dill; 1 tsp dried parsley; Sea salt & black pepper, to taste

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Last Updated on August 28, 2025 by Christin Gillespie

This Sheet Pan Cashew Ranch Chickpeas & Vegetables is an incredibly tasty weeknight recipe that features healthy vegan ingredients. Crispy chickpeas & a melody of hearty vegetables get served with a creamy, dairy-free cashew ranch dressing. It’s an easy meal that’s sure to please everyone at the table!

Sheet Pan Cashew Ranch Chickpeas & Vegetables in a bowl with a fork in it, including baby yellow potatoes, carrots, yellow onion, and broccoli florets on a white marble counter.

Untraditional, but totally delicious. This Sheet Pan Cashew Ranch Chickpeas & Vegetables is the perfect vegan recipe to serve up on a busy weeknight.

It’s a one-of-a-kind meal that is loaded with healthy ingredients & paired with a mouthwatering cashew ranch dressing. It’s super creamy, a tad tangy, & very herby! It seriously tastes like the real deal too.

So, if you’re a ranch fanatic but do better without the dairy, this recipe is for you & it will certainly please everyone at the table as well!

Why You’ll Love This Vegan Sheet Pan Recipe

Family Friendly: Created with nourishing plant-based ingredients to fuel your loved ones at every bite.
The Ultimate Weeknight Meal: It’s easy to make & ready in about 30 minutes.
Awesome for Meal Prep: This Sheet Pan Cashew Ranch Chickpeas & Vegetables stores well in the fridge, making it the perfect recipe option for healthy dinners throughout the week.

Sheet Pan Ranch Chickpeas & Vegetables Recipe including baby yellow potatoes, carrots, yellow onion, and broccoli florets.

Ingredients

Organic Chickpeas: Loaded with protein, full of fiber, & roasted to perfection to add a bit of a crunch.
Organic Yellow Baby Potatoes: These small potatoes, often referred to as new potatoes, add heartiness & texture.
Organic Carrots: Sliced up for some extra nutrition & vibrancy.
Organic Broccoli Florets: Fresh or frozen, both work for a boost of fiber & antioxidants.
Organic Yellow Onion: Adds depth when roasted & the perfect addition to the melody.
Organic Seasonings: Organic garlic powder, sea salt, & black pepper.
Organic Avocado Oil: The perfect oil to use for roasting, as it is neutral in flavor & has a high smoke point.
Organic Cashew Ranch Dressing: It’s herby, tangy, & creamy, which makes it the perfect condiment to pair with the sheet pan.

How to Make

Sheet Pan. Preheat the oven to 425 degrees F. On a baking sheet, add the drained chickpeas & chopped veggies. Toss in the oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway through.
Cashew Ranch Dressing. Add all of the ingredients, except the dried dill & parsley, to a high-speed blender. Blend until smooth & creamy. Once blended, stir in the dried dill & parsley.
Assemble. Divide between bowls. Pair with the cashew ranch dressing. Enjoy!

Sheet Pan Ranch Chickpeas & Vegetables including baby yellow potatoes, carrots, yellow onion, and broccoli florets.

Tips for Making This Vegan Sheet Pan Recipe Perfectly

Soak the Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften them. This ensures that the cashew ranch dressing is creamy & smooth.
Add the Dried Herbs Last: For the dressing, don’t stir in the dried dill & parsley until the cashews are smooth. This is what makes it taste like the real deal.
Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!

Storing & Reheating

This Sheet Pan Cashew Ranch Chickpeas & Vegetables is the perfect healthy recipe for leftovers & meal prep!

Storing. Transfer the sheet pan & cashew ranch dressing to separate airtight glass containers. Refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the sheet pan ingredients to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair it with the cashew ranch dressing.

Sheet Pan Cashew Ranch Chickpeas & Vegetables Recipe in a bowl with a fork in it, including baby yellow potatoes, carrots, yellow onion, and broccoli florets on a white marble counter.

More Healthy Sheet Pan Recipes

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If you make this Sheet Pan Cashew Ranch Chickpeas & Vegetables 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.

Sheet Pan Cashew Ranch Chickpeas & Vegetables

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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: American
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
2 large carrots, sliced diagonally
2 cups broccoli florets, fresh or frozen
½ tsp garlic powder
Sea salt & black pepper, to taste
2 tsp avocado oil

CASHEW RANCH DRESSING

½ cup raw cashews, soaked in hot water for 10 minutes
2 tbsp fresh lemon juice
2 tbsp apple cider vinegar
½ cup spring water, plus more to thin
2 tsp garlic powder
1 tsp onion powder
1 tsp dried dill
1 tsp dried parsley
Sea salt & black pepper, to taste

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Instructions

Sheet Pan. Preheat the oven to 425 degrees F. On a baking sheet, add the drained chickpeas & chopped veggies. Toss in the oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway through.
Cashew Ranch Dressing. Add all of the ingredients, except the dried dill & parsley, to a high-speed blender. Blend until smooth & creamy. Once blended, stir in the dried dill & parsley.
Assemble. Divide between bowls. Pair with the cashew ranch dressing. Enjoy!

Notes

Soak the Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften them. This ensures that the cashew ranch dressing is creamy & smooth.

Add the Dried Herbs Last: For the dressing, don’t stir in the dried dill & parsley until the cashews are smooth. This is what makes it taste like the real deal.

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

Storing & Reheating: Transfer the sheet pan & cashew ranch dressing to separate airtight glass containers. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the sheet pan ingredients to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair it with the cashew ranch dressing.