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    Home » Recipes » Vegan Main Dish Recipes

    Oven Roasted Chickpeas (Sheet Pan Meal)

    By: Amy Katz · Published: Jan 10, 2019 · Last modified: Sep 9, 2021 · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe - Print - Pin
    Special diet: gluten-free, nut-free, soy-free, vegan

    Looking to transform a favorite snack into a flavorful 30-minute meal? Get out a sheet pan and make smoky Oven Roasted Chickpeas with Broccolini! You can serve this vegan dinner on its own or with olive oil mashed potatoes on the side.

    Overhead of plate of roasted broccolini and chickpeas

    Oven Roasted Chickpeas

    Roasted chickpeas are a popular snack. Crispy on the outside, tender on the outside, and seasoned with your favorite flavors, they are very easy to make.

    I use them in a lot of salad recipes, like some of the ones in my Vegan Mix & Match Salads eBook. I also like preparing them in the oven for making Chickpea Bowls. And they're great added to roasted Greek Lemon Potatoes.

    For this Mediterranean-inspired recipe, I like to season the chickpeas with smoked paprika and lemon. The combination makes my mouth water and gives the garbanzo beans a lovely vibrant color.

    While I consider smoked paprika an important component of this Oven Roasted Chickpeas recipe, if you absolutely can't find some, you can make your own substitute or use chipotle pepper instead. However, I highly recommend you buy a bottle since it's so delicious in recipes like Chunky Tomato Soup and Stewed Zucchini.

    Bunch of broccolini on a wooden cutting board

    What is broccolini?

    I admit, before I looked it up, I didn't really know what broccolini is, even though I eat it a lot. While it's sometimes referred to as baby broccoli, broccolini is actually a natural hybrid of broccoli and gai lan, which is often called Chinese Kale or Chinese Broccoli.

    The stems are longer and thinner than broccoli, and the florets have small flowers, all of which are edible. It reminds me a little bit of asparagus, but it tastes similar to broccoli.

    These days you can find it in most supermarkets. But if you can't find broccolini, regular broccoli is a good substitute when making this recipe.

    Collage of process shots showing how to make this recipe in 4 easy steps

    How to make Oven Roasted Chickpeas with Broccolini

    Before roasting the vegetables and garbanzo beans you will need to prepare a lemon. We'll use both the zest and the juice, so be sure to zest the lemon with a microplane or zester before squeezing the juice.

    Step 1

    And if any of the broccolini stems are thick, slice them in half so that they roast more evenly. Toss them with olive oil, a little salt and pepper, and half of the lemon juice.

    Step 2

    Spread out the seasoned broccolini on half of the baking sheet.

    Step 3

    If I have extra time, I like to rub the rinsed and drained garbanzo beans in a kitchen towel to remove the outer skin. This is common when making hummus, but it's strictly optional for this recipe. I just happen to like the texture of roasted chickpeas better if they don't have the skins on them.

    Season the chickpeas with olive oil, the remaining lemon juice, a little salt, and smoked paprika in a bowl and toss well to coat.

    Step 4

    Spread out the chickpeas on the baking sheet in a single layer next to the broccolini.

    Now we're ready to put our sheet pan meal in the oven. After about 20 minutes, it's time to eat.

    The chickpeas should be slightly crisp on the outside and the broccolini lightly browned and tender. And don't forget to sprinkle some lemon zest on top for a burst of fresh lemony flavor.

    Perfect for meal prep

    Sheet pan meals are so convenient. They are like a one-pot meal, only spread out on a baking sheet. And clean up couldn't be easier, especially if you line your pan with parchment paper or non-stick baking mat.

    Plus you only need a handful of ingredients to make a flavorful dinner. If you're anything like me, this sheet pan dinner will become part of your regular easy meal rotation.

    If you want to make a double batch, use a separate baking sheet for each element. It's important that the food isn't over crowded on the pan to ensure even roasting.

    For meal prep I like to divide the beans and veggies between containers along with some potatoes or grains. Then I can have five or more meals ready to go in the refrigerator.

    Overhead of plate with Roasted Broccolini and Chickpeas and forks with serving dish in the background

    Serving suggestions

    Besides mashed potatoes, I also enjoy this dinner with rice or grains such as these favorites:

    • Mediterranean Yellow Rice
    • Orange Scented Quinoa
    • Millet Pilaf

    Oven Roasted Chickpeas Recipe

    This recipe is very flexible and can be adapted to suit your tastes. If you can't find broccolini, broccoli florets can be used instead. Or try your favorite vegetables like cauliflower, Brussels sprouts, or asparagus.

    And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.

    If you love this recipe, please give it 5 stars! ★★★★★

    Sheet Pan Dinner with Broccolini and Chickpeas

    Oven Roasted Chickpeas with Broccolini (Sheet Pan Meal)

    Looking to transform a favorite snack into a flavorful 30-minute meal? Get out a sheet pan and make smoky Oven Roasted Chickpeas with Broccolini!
    5 from 1 vote
    Print Pin SaveSaved! Rate Email recipe + ingredient list
    Special diet: gluten-free, nut-free, soy-free, vegan
    Course: Main Course
    Cuisine: Mediterranean
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 2
    Calories: 376kcal
    Author: Amy Katz

    Equipment

    • Lemon Zester
    • Lemon Lime Squeezer
    • baking sheet pan

    Ingredients

    • 1 bunch broccolini, (about 1 pound)
    • 2 Tablespoons olive oil, divided
    • 1 lemon, zest and juice, divided
    • salt and pepper, to taste
    • 1 can chickpeas, (15 ounces or 1 ½ cups cooked) rinsed and drained (See Notes)
    • 1 teaspoon smoked paprika
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper for easier cleanup, if desired.

    FOR THE BROCCOLINI:

    • Trim the ends of the broccolini and halve any thick stems. Place the broccolini on one half of the baking sheet. Use your hands to coat the broccolini with 1 tablespoon olive oil, salt and pepper (to taste), and half the lemon juice. 

    FOR THE CHICKPEAS:

    • In a medium bowl, toss the chickpeas with the remaining 1 tablespoon olive oil, salt (to taste), the smoked paprika, and the remaining lemon juice. Spread out the chickpeas on the other half of the baking sheet next to the broccolini in a single layer.
    • Place the sheet pan in the oven and roast the broccolini and chickpeas for 20-25 minutes, tossing each half way through roasting, until the broccolini is tender and lightly browned.
    • Garnish with lemon zest and enjoy!

    Notes

    If you can't find broccolini, broccoli florets can be used instead. Or try your favorite vegetables like cauliflower, Brussels sprouts, or asparagus.
    If you have extra time, rub the chickpeas with a kitchen towel to remove the outer skins. This is strictly optional, but some people prefer the smoother texture that results in removing the skins.
     
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    Nutrition

    Calories: 376kcal | Carbohydrates: 42g | Protein: 14g | Fat: 18g | Saturated Fat: 2g | Sodium: 656mg | Potassium: 423mg | Fiber: 12g | Sugar: 3g | Vitamin A: 2025IU | Vitamin C: 106.6mg | Calcium: 153mg | Iron: 4.1mg

    Nutritional information is an estimation only.

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    About Amy

    Amy Katz is a vegan recipe developer, photographer, and Certified Vegan Nutrition Health Coach. She loves sharing delicious plant-based Mediterranean diet recipes that home cooks of all levels can enjoy. Her easy vegan recipes have been featured on HuffPost, LIVESTRONG, Healthline, Parade, VegNews, BuzzFeed, MSN, Greatist, Country Living, Insider, Brit+Co, Well+Good, and more. She lives in Orange County, California with the love of her life, Brad, and their adorable black cat, Ozzy.

    Reader Interactions

    Comments

    All commentsQuestions
    1. stacie

      January 10, 2020 at 11:27 am

      How do you keep the chickpeas from bursting in the oven?

      Reply
      • Amy Katz

        January 10, 2020 at 12:00 pm

        Hi Stacie, I've never had that happen. I don't think it should be an issue.

        Reply

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    Hi, I'm Amy! As a Certified Vegan Nutrition Health Coach, my passion is creating vegan Mediterranean diet recipes to inspire everyone to choose plant-based meals more often. At Veggies Save The Day you'll find simple delicious recipes that are easy to make any night of the week.

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