This Sheet Pan Pesto Chickpeas & Vegetables recipe is the ultimate vegan dinner recipe, as it’s created with healthy ingredients, full of flavor, & ready in about 30 minutes. The perfect weeknight meal that will please all!
If you’re a pesto lover, then this is the perfect meal for you!
Even though the crispy chickpeas & garlicky roasted veggies are tasty, the homemade pesto is top-notch delicious. Plus, it just takes a few minutes to whip up, so you can do that while the sheet pan is in the oven.
This Sheet Pan Pesto Chickpeas & Vegetables is one to put on your list ASAP & please let me know how much you love it in the comments!
Why You’ll Love This Vegan Pesto Sheet Pan Recipe
- The Perfect Dinner: Created with crispy chickpeas, vibrant vegetables, & homemade pesto. This vegan meal is a keeper!
- Quick & Easy: It’s straightforward to make & it comes together in about 30 minutes.
- Great for Meal Prep: This Sheet Pan Pesto Chickpeas & Vegetables stores well in the fridge, making it the perfect vegan recipe to prepare in advance for healthy dinners throughout the week.
Ingredients
- Organic Chickpeas: The chickpeas add crispy texture, fiber & plant protein!
- Organic Yellow Baby Potatoes: These small potatoes, often referred to as new potatoes, are the perfect addition.
- Organic Red Onion: Any color will do.
- Organic Baby Bella Mushrooms: For some extra heartiness & nutrition.
- Organic Cherry Tomatoes: If you don’t have cherry tomatoes, organic grape tomatoes work.
- Organic Broccoli Florets: Fresh or frozen!
- Organic Seasonings: Organic garlic powder, sea salt, & black pepper.
- Organic Avocado Oil: This is my favorite oil to use while baking because it can withstand high temperatures.
- Organic Pesto: Homemade pesto truly takes this sheet pan dinner to the next level! It’s creamy, herby, & the ultimate condiment!
How to Make
- Sheet Pan. Preheat the oven to 425 degrees F. On a baking sheet, add the drained chickpeas & chopped vegetables. Toss in the oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway through.
- Vegan Pesto. To a food processor or a high-speed blender, add all of the pesto ingredients. Blend until smooth. If needed, add more spring water to achieve your desired pesto consistency.
- Assemble. Divide between bowls & pair with the pesto. Enjoy!
Tips for Making this Pesto Sheet Pan Recipe Perfectly
- Organic Raw Pine Nuts: If organic raw pine nuts aren’t available to you, use organic raw walnuts or organic raw cashews instead.
- Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
- Baking: Don’t forget to toss the chickpeas & vegetables halfway, as this ensures even baking.
Storing & Reheating
This Sheet Pan Pesto Chickpeas & Vegetables is the perfect healthy vegan recipe for leftovers & meal prep!
Storing. Transfer the sheet pan ingredients & pesto to separate airtight glass containers. The pesto 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 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 pesto.
More Healthy Sheet Pan Recipes
- Cajun Chickpea Sheet Pan Dinner
- 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
- Roasted Vegetable & Chickpea Sheet Pan with Avocado Green Goddess Sauce
Sharing Is Caring!
If you make this Sheet Pan Pesto 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.
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Sheet Pan Pesto Chickpeas & Vegetables
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Italian
- Diet: Vegan
Description
This Sheet Pan Pesto Chickpeas & Vegetables recipe is the ultimate vegan dinner recipe, as it’s created with healthy ingredients, full of flavor, & ready in about 30 minutes. The perfect weeknight meal that will please all!
Ingredients
Always opt for organic ingredients.
SHEET PAN
- 1 (15-oz) can chickpeas, drained
- 2 cups baby potatoes, quartered
- 1 red onion, quartered
- 1 cup baby Bella mushrooms, halved
- 1 cup cherry tomatoes, halved
- 1 cup broccoli florets, fresh or frozen
- 1 tsp garlic powder
- Sea salt & black pepper, to taste
- 1 tbsp avocado oil
VEGAN PESTO
- 1 cup packed basil
- 2 garlic cloves
- ¼ cup raw pine nuts
- 2 tbsp fresh lemon juice
- 2 tbsp nutritional yeast
- 2 tbsp extra-virgin olive oil
- 2 tbsp spring water, more as needed
- Sea salt & black pepper, to taste
Instructions
- Sheet Pan. Preheat the oven to 425 degrees F. On a baking sheet, add the drained chickpeas & chopped vegetables. Toss in the oil & seasonings. Transfer to the oven & roast for 20–25 minutes, flipping halfway through.
- Vegan Pesto. To a food processor or a high-speed blender, add all of the pesto ingredients. Blend until smooth. If needed, add more spring water to achieve your desired pesto consistency.
- Assemble. Divide between bowls & pair with the pesto. Enjoy!
Notes
Organic Raw Pine Nuts: If organic raw pine nuts aren’t available to you, use organic raw walnuts or organic raw cashews instead.
Organic Vegetables: Feel free to customize & use whatever you have on hand or based on what’s in season!
Baking: Don’t forget to toss the chickpeas & vegetables halfway, as this ensures even baking.
Storing & Reheating: Transfer the sheet pan ingredients & pesto to separate airtight glass containers. The pesto 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 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 pesto.
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