Sheet Pan Chickpeas & Fall Vegetables with Maple Tahini Sauce

Last Updated on October 16, 2025 by Christin Gillespie

This Sheet Pan Chickpeas & Fall Vegetables with Maple Tahini Sauce is a cozy, flavor-packed recipe that is sure to become a seasonal staple. It is a healthy and delicious vegan meal loaded with roasted chickpeas, seasonal vegetables, and an irresistible maple tahini drizzle. Perfect for busy weeknights, meal prep, or a comforting plant-based fall dinner, this one-pan dish is easy to make, nourishing, and full of fall flavor!

This recipe brings together everything you love about fall—hearty vegetables and comforting flavors—all on one sheet pan. Roasted sweet potatoes, mushrooms, red onion, Brussels sprouts, and chickpeas come together on one pan to create a satisfying mix of textures—crispy on the outside, tender on the inside.

What really takes it over the top is the maple tahini sauce. Sweet, savory, tangy, and creamy—it is made with just a few pantry staples like tahini, pure maple syrup, lemon juice, and garlic. It comes together in minutes and ties all the flavors together beautifully. I love drizzling it generously over the warm vegetables, but it is just as good served on the side!

One of the best things about this recipe is how convenient it is. Just toss everything on a sheet pan, roast, drizzle, and done. It is great for meal prepping because it stores well and reheats like a dream. Pack it up for lunch or serve it with quinoa, wild rice, or over fresh greens for a more filling dinner. Whether you are cooking for one or feeding a family, this easy vegan sheet pan dinner is a total lifesaver on busy days.

Why You’ll Love Sheet Pan Chickpeas & Fall Vegetables

• Full of Fall Flavor: Hearty vegetables and simple seasonings bring cozy seasonal vibes to every bite. The maple tahini sauce adds a sweet, savory, tangy, and creamy finish.
• Minimal Effort: Everything cooks on one sheet pan—just chop, season, roast, and drizzle.
• Versatile Serving Options: Serve as-is or pair with quinoa, wild rice, or over fresh greens.
• Weeknight-Ready: Ideal for busy nights when you want something nourishing and easy.
• Meal Prep Friendly: Stores well and reheats beautifully—great for lunch or dinner all week.

Ingredients

• Organic Chickpeas: Protein-packed and fiber-rich chickpeas roasted to crispy perfection for extra crunch.
• Organic Sweet Potatoes: Naturally sweet and hearty. Leave the skin on for added fiber and nutrients.
• Organic Brussels Sprouts: Earthy fall veggies with crispy roasted edges & halved for even cooking.
• Organic Red Onion: Adds rich caramelized flavor and vibrant color.
• Organic Baby Bella Mushrooms: Meaty, earthy mushrooms bring depth and texture to this vegan sheet pan meal.
• Organic Seasonings: Garlic powder, sea salt, and black pepper are used to naturally enhance all the flavors.
• Organic Avocado Oil: Heart-healthy oil with a high smoke point, perfect for roasting vegetables and chickpeas.
• Organic Maple Tahini Sauce: Creamy and naturally sweet, this maple tahini sauce elevates the dish’s flavor. Please don’t skip or skimp!

How to Make

1. Sheet Pan. Preheat your oven to 425°F (220°C). On a large baking sheet, add the drained chickpeas & chopped vegetables. Drizzle with avocado oil, then sprinkle with garlic powder, sea salt, & black pepper. Toss everything to coat evenly. Roast for 20–25 minutes, flipping halfway through.
2. Maple Tahini Sauce. In a bowl, whisk together the sauce ingredients. Add spring water gradually until you reach a semi-thick, pourable consistency. Set aside.
3. Assemble. Divide the roasted chickpeas & vegetables between bowls. Drizzle generously with the maple tahini sauce & a sprinkle of sesame seeds. Enjoy!

Roast Like a Pro: Sheet Pan Tips

• Organic Raw Tahini: If you don’t have it, organic raw cashew butter is a great substitute.
• Adjust Dressing Thickness: Add spring water slowly—too much makes it thin, too little makes it hard to drizzle. Aim for creamy and pourable.
• Turn it into a Bowl: Serve over quinoa, wild rice, or fresh greens. Add avocado, nuts, or seeds for healthy fats.

Storing & Reheating

This Sheet Pan Chickpeas & Fall Vegetables with Maple Tahini Sauce recipe is ideal for leftovers and meal prep! It stores beautifully and tastes just as delicious the next day.

Storing. Transfer the roasted chickpeas and vegetables to airtight glass containers and refrigerate for up to 4 days. Store the maple tahini sauce separately in a small airtight container.

Reheating. Preheat your oven to 350°F (175°C). Transfer the leftovers (without the sauce) to an oven-safe dish and warm for 10–15 minutes, or until heated through. Drizzle the maple tahini sauce over the warm dish just before serving.

Easy Chickpea Sheet Pan Recipes to Try Next

• Sheet Pan Hot Honey Chickpeas & Vegetables
• Sheet Pan Cashew Ranch Chickpeas & Vegetables
• Sheet Pan Everything Bagel Chickpeas & Vegetables with Creamy Honey Mustard
• Sheet Pan Chickpea & Cauliflower Fajitas with Avocado Crema
• Sheet Pan Caesar Chickpeas & Vegetables

Sharing Is Caring!

If you make this Sheet Pan Chickpeas & Fall Vegetables with Maple Tahini Sauce, I would love to hear what you think! Please leave a review and rating below—it not only supports the blog but also helps others discover and enjoy the recipe. Be sure to follow along on Pinterest, Instagram, and TikTok for even more healthy content!

Xoxo.

CMG.

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