Crispy Chickpea & Roasted Veggie Sheet Pan with Tahini Drizzle
If you want a colorful, nourishing meal that feels effortless but tastes like you planned ahead, this crispy chickpea and roasted veggie sheet pan delivers. Everything roasts together until caramelized and slightly crisp, creating layers of flavor with very little hands-on work. The creamy lemon-tahini drizzle ties it all together with brightness and richness, making the dish feel complete and satisfying. It works as a hearty plant-based main or a vibrant side alongside grilled proteins. Plus, it is naturally gluten-free, easy to customize with seasonal vegetables, and perfect for weekly meal prep.
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: about 45–50 minutes
Servings: 4
Ingredients
Sheet Pan Veggies & Chickpeas
1 can (15 oz / 400 g) chickpeas, drained, rinsed, and patted dry
1 medium sweet potato, cubed (about 2 cups)
1 head broccoli, cut into bite-size florets
1 red bell pepper, sliced
1 small red onion, cut into wedges or sliced
2–3 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp black pepper
Lemon-Tahini Drizzle
1/4 to 1/3 cup creamy tahini
2 tbsp fresh lemon juice
1 small garlic clove, finely grated or minced
1 tbsp maple syrup (optional)
3–5 tbsp warm water
1/4 tsp salt
Optional Garnish
Chopped parsley or cilantro
Toasted sesame seeds or red chili flakes
Instructions
Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Pat chickpeas very dry using paper towels. Removing moisture helps them crisp during roasting.
Add chickpeas, sweet potato, broccoli, bell pepper, and red onion to the baking sheet.
Drizzle olive oil over the vegetables and sprinkle cumin, smoked paprika, garlic powder, salt, and pepper.
Toss everything thoroughly so spices and oil coat evenly. Spread in a single layer to avoid steaming.
Roast for 20 minutes, then remove from the oven and stir gently to promote even browning.
Return to oven and roast another 10–15 minutes until chickpeas are golden and veggies are tender with crisp edges.
While roasting, whisk tahini, lemon juice, garlic, maple syrup, salt, and warm water until smooth and pourable.
Taste the sauce and adjust lemon or salt if needed. Add more water for a thinner drizzle.
Transfer roasted mixture to a serving platter, drizzle with tahini sauce, and finish with herbs or sesame seeds.
Tips
Dry chickpeas well before roasting to maximize crunch.
Cut vegetables into similar sizes so they cook evenly.
Use a large sheet pan to avoid overcrowding.
Flip veggies halfway for caramelized edges on all sides.
Roast on the middle rack for balanced heat distribution.
Adjust oil slightly if adding more vegetables.
If tahini sauce thickens, whisk in extra warm water.
Add chili flakes at the end to control spice level.
Taste vegetables before serving and add a final pinch of salt if needed.
Serve immediately for peak crispness, especially for the chickpeas.
Variations
Add cauliflower florets or Brussels sprouts for deeper roasted flavor.
Swap sweet potato for butternut squash or carrots.
Use za’atar or curry powder instead of cumin and paprika.
Add cooked quinoa or couscous underneath for a grain bowl.
Include sliced zucchini during the last 15 minutes of roasting.
Toss roasted veggies with baby spinach for a warm salad.
Add crumbled feta or vegan cheese for extra richness.
Top with toasted pine nuts or almonds for crunch.
Use lime juice instead of lemon for a slightly different tang.
Add roasted cherry tomatoes in the final 10 minutes for juiciness.
Q&A
Can I use dried chickpeas?
Yes, cook them fully before roasting.
How do I keep chickpeas crispy?
Avoid overcrowding and serve soon after baking.
Can I make this oil-free?
Lightly mist vegetables with water or broth, though crispness will reduce.
Is the maple syrup necessary?
No, it just balances tahini bitterness.
What if I do not like tahini?
Try yogurt sauce or hummus thinned with lemon juice.
Can I meal prep it?
Yes, store roasted veggies and sauce separately for up to 4 days.
How do I reheat leftovers?
Warm in the oven or air fryer to restore texture.
Can I add protein?
Grilled chicken, tofu, or halloumi work well.
Is it spicy?
Not unless you add chili flakes or hot paprika.
Can I freeze it?
Roasted veggies can freeze, but texture softens after thawing.
Nutrition
(Approximate per serving)
Calories: 320–350
Protein: 10–12 g
Carbohydrates: 35–40 g
Fiber: 9–11 g
Fat: 15–18 g
Sodium: about 400 mg (varies by seasoning)
Conclusion
This crispy chickpea and roasted veggie sheet pan is proof that simple ingredients can create a vibrant, satisfying meal with minimal effort. The combination of smoky spices, caramelized vegetables, and creamy tahini drizzle makes every bite balanced and comforting. Whether you serve it as a quick weeknight dinner, a nourishing lunch bowl, or a colorful side for gatherings, it is endlessly flexible and easy to adapt to your tastes. Once you try it, you will likely keep coming back to this recipe whenever you need something healthy, flavorful, and reliably delicious.