Sheet pan vegetables and chickpeas roasted to perfection! Easy, healthy, customizable, and so delicious! (Vegan, gluten-free.)
This dish is a fantastic choice for chilly weather comfort food.
A big, cozy pan of your favorite vegetables roasted to perfection.
Then taken to the next level by inviting chickpeas to the party!
Plus it is quick and simple to toss together.
This recipe is very customizable. You do not have to stay strict to the ingredients and quantities below.
Use your own favorite vegetables and change it up how you see fit, or based on what is in season.
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.)
For more inspiration, also browse all chickpea recipes or potato recipes.
Roasted Vegetables and Chickpeas
Ingredients
- 15 oz. can chickpeas
- 2 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 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
Nutrition Per Serving (Estimate)
If you are enjoying these easy Roasted Chickpeas with Vegetables, also check out:
- Vegan Creamy Garlic Pasta
- Roasted Vegetable Orzo with Garlic and Balsamic
- Roasted Vegetable Balsamic Pasta
- Oven Roasted Homestyle Breakfast Potatoes
Please leave a review and star rating if you make or adapt this recipe. Your feedback is always very appreciated - thank you!
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Yolanda
Hi Kaitlin. Can I use frozen broccoli and cauliflower?
Kaitlin McGinn
Hi Yolanda! I haven't tried frozen veggies with this recipe, but I think that could work! (The texture might be a little softer.)
Annemarie Doolin
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.
Kaitlin | The Garden Grazer
That's so great! Thanks for your feedback!
James
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.
Kaitlin | The Garden Grazer
Hi James! That sounds like a great idea. Either adding them fresh before serving, or roasting them with everything else!
James
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.
Kaitlin | The Garden Grazer
Wonderful, thanks for reporting back!
marthea widdicombe
I make one just like this, but eat it cold as salad, travels well for lunch at work too.
Kaitlin | The Garden Grazer
That sounds great!
LittleMonsterx14
This is so beautiful! All the colors are gorgeous! I might throw in some butternut squash to the mix!
Kaitlin | The Garden Grazer
Butternut squash would be amazing!