Sheet Pan Lemon Chickpeas & Veggies is an easy vegan weeknight meal. It’s a simple yet delicious recipe that is ready in under 40 minutes & perfect for leftovers!
This Sheet Pan Lemon Chickpeas & Veggies is an essential recipe to have when you’re looking for a minimal-fuss meal that’s full of delicious nutrition.
The sheet pan includes crispy chickpeas & vibrant veggies that get tossed in a lemon zest marinade. Bake for 25 minutes & you’ve got yourself a new favorite vegan dinner!
Feel free to level up the sheet pan by serving it with fresh greens, cooked cauliflower rice, fluffy quinoa, or whatever you’d like!
Why You’ll Love This Vegan Sheet Pan Recipe
- Loaded with Nutrition: A meal that’s created with plant-based protein & hearty veggies to nourish your body at every bite!
- Quick & Easy: It’s the best vegan sheet pan recipe to prepare on a busy weeknight, as it comes together in under 40 minutes & cleanup is a breeze.
- Great for Meal Prep: This Sheet Pan Lemon Chickpeas & Veggies stores well in the fridge, making it the perfect vegan recipe to prepare in advance for healthy dinners throughout the week.
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, add some heartiness.
- Organic Broccoli Florets: Fresh or frozen.
- Organic Red Bell Pepper: Organic cherry tomatoes or organic grape tomatoes would be a great substitute.
- Organic Red Onion: Any color will do.
- Organic Lemon Marinade: A combination of avocado oil, fresh lemon juice, lemon zest, garlic cloves, dried oregano, sea salt, & black pepper.
How to Make
- Lemon Marinade. In a bowl, whisk the marinade together.
- 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 lemon marinade. Top with the lemons & transfer to the oven for 20–25 minutes, flipping halfway through.
- Assemble. Divide the sheet pan between bowls & enjoy!
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 Sheet Pan Lemon Chickpeas & Veggies is the perfect vegan recipe for healthy leftovers & make-ahead dinners!
Storing. Transfer the cooled sheet pan ingredients to an airtight glass container & refrigerate for 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.
More Chickpea Sheet Pan Recipes
- Cajun Chickpea Sheet Pan Dinner
- Sheet Pan Chipotle Chickpeas & Vegetables with Jalapeño Avocado Salsa
- Roasted Vegetable & Chickpea Sheet Pan Breakfast
- Roasted Vegetable & Chickpea Sheet Pan with Avocado Pico de Gallo
- Taco-Spiced Roasted Vegetable & Chickpea Sheet Pan with Cashew Sour Cream
Sharing Is Caring!
If you make this Sheet Pan Lemon Chickpeas & Veggies 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.
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Sheet Pan Lemon Chickpeas & Veggies
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: American
- Diet: Vegan
Description
Sheet Pan Lemon Chickpeas & Veggies is an easy vegan weeknight meal. It’s a simple yet delicious recipe that is ready in under 40 minutes & perfect for leftovers!
Ingredients
Always opt for organic ingredients.
LEMON MARINADE
- 2 tbsp fresh lemon juice
- 2 tsp fresh lemon zest
- 2 garlic cloves, minced
- 1 tbsp avocado oil
- 1 tsp dried oregano
- Sea salt & black pepper, to taste
SHEET PAN
- 1 (15-oz) can chickpeas, drained
- 2 cups baby potatoes, quartered
- 2 cups broccoli florets, fresh or frozen
- 1 red bell pepper, chopped
- 1 red onion, quartered
- Fresh lemon, sliced
Instructions
- Lemon Marinade. In a bowl, whisk the marinade together.
- 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 lemon marinade. Top with the lemons & transfer to the oven for 20–25 minutes, flipping halfway through.
- Assemble. Divide the sheet pan between bowls & 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 cooled sheet pan ingredients to an airtight glass container & refrigerate for 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.
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