Roasted Vegetables and Chickpeas (One Pan!)

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.)

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.

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.

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.

Serving

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

Grain bowls: You can also turn this recipe into a grain bowl. Spoon 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. Then drizzle it with a creamy sauce like this Miso Tahini Dressing!

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

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

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!

4.67 from 6 votes

Print Recipe Pin Recipe Comment

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Author: Kaitlin - The Garden Grazer

Course: Side Dish

Cuisine: Gluten-Free, Oil-Free Option, Vegan

Servings: 8

US CustomaryMetric

Ingredients

• 15 oz. can chickpeas
• 2 medium carrots
• 4 medium gold potatoes (about 1 lb.)
• 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
• 2 Tbsp. olive oil (optional*)
• 1/4 tsp. salt

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 425°F (220°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.

Sauce: Top this dish with a creamy Miso Tahini Dressing if you'd like!

Yield: This makes a very large batch so reduce or halve if needed.

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.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

Get the Monthly NewsletterSubscribe here!

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

• Smoky Roasted Chickpeas
• Creamy Vegetable 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.