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    Home » Recipes » Comfort Food

    Roasted Vegetables and Chickpeas (One Pan!)

    Sep 29, 2014 by Kaitlin

    A delicious sheet pan of vegetables and chickpeas roasted to perfection! This recipe is easy, satisfying, customizable, and so delicious. (Vegan, gluten-free, oil-free option.)

    Roasted vegetables with chickpeas on a white plate

    This dish is a big, cozy pan of your favorite vegetables roasted to tender perfection.

    Then we take it to the next level by inviting chickpeas to the party.

    It's such an easy (one pan!) comfort food meal.

    Plus it's quick and simple to assemble, then we let the oven do the work.

    Raw potato, onion, broccoli, carrot, and mushroom ingredients in a wooden table

    Ingredients

    For this recipe you will toss together on a sheet pan or baking sheet, then bake in the oven:

    • Chickpeas (garbanzo beans): These add hearty texture and plant-based protein and fiber to the dish.
    • Carrots
    • Potatoes: I like the rich, buttery taste of Yukon gold potatoes best with this recipe, but feel free to use your own favorite. Russet potatoes, red potatoes, waxy potatoes, fingerling, or new potatoes will work.
    • Cauliflower: This develops a golden, caramelized flavor when roasted and I really enjoy it in this dish.
    • Fresh broccoli florets
    • Red onion: Or substitute sweet onion or yellow onion if preferred.
    • Mushrooms: Most of the time I use cremini mushrooms, but white button mushrooms or even sliced Portobello mushrooms would work too. However simply omit these if you do not care for mushrooms.
    • Fresh garlic cloves: This adds great flavor, but you can also substitute with dried garlic powder if desired.
    • Dried basil: Or other herb of choice. This is a fun recipe to play around with based on your own favorite flavors.
    • Olive oil: Use a good quality extra-virgin olive oil or your own favorite vegetable oil. (See below for an oil-free option.)
    • Salt: I use fine grain salt for this recipe. Use as much or as little as you would like. You can also include black pepper if desired.
    Chopped vegetables and chickpeas on a sheet pan before baking

    Customizing

    This recipe is very flexible! Use your own favorites or whatever is in season. A few ideas include:

    Vegetables: Change it up with sweet potatoes, Brussels sprouts, zucchini, yellow summer squash, tomatoes, beets, bell peppers, butternut squash, or other winter squash.

    Herbs + spices: Instead of dried basil, change up the flavor with ground cumin, smoked paprika, Italian seasonings, rosemary, thyme, dried oregano, curry powder, or coriander. Or you can toss it with fresh herbs after roasting like parsley, cilantro, basil, dill, or fresh chives.

    Make it oil-free! Simply omit the olive oil and line your pan with parchment paper (or Silpat) for easy non-stick baking.

    Sheet pan preparation of assorted raw vegetables waiting to be roasted

    Serving

    The recipe makes about 8 side dish servings. (But I think it is the star of the show so we usually enjoy it as a main dish.)

    Grain bowls: You can also turn this recipe into grain bowls. Simply place cooked quinoa, rice, cauliflower rice, or your own favorite grain in a bowl. Then top with the roast veggies mixture and dairy-free crumbled feta cheese if desired. You could even drizzle a tablespoon or two of creamy sauce on top like a simple lemon tahini sauce.

    Note: This recipe makes a large batch, so be sure to decrease or cut in half if desired.

    Small plate with roasted vegetables and garbanzo beans

    For more inspiration, also browse all chickpea recipes or potato recipes.

    Roasted vegetables with chickpeas on a white plate

    Roasted Vegetables and Chickpeas

    This easy one-pan dish is both healthy and customizable. Use your own favorite roasting vegetables or whatever is in season!
    4.80 from 5 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Author: Kaitlin - The Garden Grazer
    Course: Side Dish
    Cuisine: Gluten-Free, Oil-Free Option, Vegan
    Servings: 8

    Ingredients

    • 15 oz. can chickpeas
    • 2 medium carrots
    • 4 medium potatoes (about 1 lb. - I use yukon gold)
    • 1/2 head cauliflower
    • 1 small head broccoli
    • 1 small red onion
    • 1 1/2 cups mushrooms (about 4-6 oz.)
    • 5-6 cloves garlic
    • 1-2 tsp. dried basil (or other herb of choice)
    • 2 Tbsp. olive oil (optional*)
    • 1/4 tsp. salt (more/less to taste)

    Instructions

    • Preheat oven to 425°F (218°C).
    • Prepare the vegetables: Mince garlic, dice carrots and potatoes, chop broccoli and cauliflower into bite-sized pieces, halve/quarter the mushrooms, and slice the onion.
    • Rinse and drain the chickpeas.
    • On a large baking sheet (use two if you’d like to space them out), place all the vegetables and chickpeas. Drizzle them with olive oil* and toss to coat. Add salt and basil, and toss again.
    • Place in the oven and roast for 40-45 minutes, stirring halfway through.

    Notes

    *For oil-free baking: Omit the olive oil and line your pan with parchment paper for easy non-stick baking.
    Yield: This makes a very large batch so reduce or halve if desired.
    Recipe adapted from Better Homes & Gardens.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Roasted Vegetables and Chickpeas
    Amount per Serving
    Calories
    197
    % Daily Value*
    Fat
     
    5
    g
    8
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    3
    g
    Potassium
     
    919
    mg
    26
    %
    Carbohydrates
     
    33
    g
    11
    %
    Fiber
     
    8
    g
    33
    %
    Sugar
     
    4
    g
    4
    %
    Protein
     
    8
    g
    16
    %
    Vitamin A
     
    3032
    IU
    61
    %
    Vitamin C
     
    105
    mg
    127
    %
    Calcium
     
    87
    mg
    9
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this easy Roasted Chickpeas with Vegetables recipe, also check out:

    • Smoky Roasted Chickpeas
    • Vegan Creamy Garlic Pasta
    • Roasted Vegetable Orzo with Garlic and Balsamic
    • Oven Roasted Homestyle Breakfast Potatoes

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Comfort Food Recipes

    • Mushroom Pesto Pasta
    • Southwest Black Bean Burger
    • Vegan Big Mac Sauce (No Mayo!)
    • Tofu Fajitas (Easy Sheet Pan!)

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Yolanda

      July 28, 2020 at 4:23 pm

      Hi Kaitlin. Can I use frozen broccoli and cauliflower?

      Reply
      • Kaitlin McGinn

        August 24, 2020 at 3:46 pm

        Hi Yolanda! I haven't tried frozen veggies with this recipe, but I think that could work! (The texture might be a little softer.)

        Reply
    2. Annemarie Doolin

      May 18, 2016 at 8:47 am

      Hi, due to bad season here in Denmark, cauliflower is scarce so I substituted it for some a whole red pepper cut in chunks and added about 6 vine tomatoes (between cherry and normal size) cut in halves. It was delicious!... when your non-veggie husband says "Is there any seconds?" you know you've found a keeper! Thanks I'll be doing this again.

      Reply
      • Kaitlin | The Garden Grazer

        May 27, 2016 at 3:02 pm

        That's so great! Thanks for your feedback!

        Reply
    3. James

      March 23, 2015 at 8:19 pm

      Hi there, I'm a big fan of tomato and am wondering whether adding some chunks of tomato to this dish would be a good idea? I can't wait to try it, it looks delicious. Thanks.

      Reply
      • Kaitlin | The Garden Grazer

        March 24, 2015 at 3:08 pm

        Hi James! That sounds like a great idea. Either adding them fresh before serving, or roasting them with everything else!

        Reply
      • James

        March 28, 2015 at 2:51 am

        Hi Kaitlin! I tried out the recipe and it came out really well. Thanks for sharing it. Next time I make it, I'll try with the tomato and let you know how it goes.

        Reply
      • Kaitlin | The Garden Grazer

        March 28, 2015 at 8:41 pm

        Wonderful, thanks for reporting back!

        Reply
    4. marthea widdicombe

      January 26, 2015 at 1:23 pm

      I make one just like this, but eat it cold as salad, travels well for lunch at work too.

      Reply
      • Kaitlin | The Garden Grazer

        January 26, 2015 at 10:25 pm

        That sounds great!

        Reply
    5. LittleMonsterx14

      October 01, 2014 at 12:53 am

      This is so beautiful! All the colors are gorgeous! I might throw in some butternut squash to the mix!

      Reply
      • Kaitlin | The Garden Grazer

        October 01, 2014 at 4:39 pm

        Butternut squash would be amazing!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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