Sheet Pan Dinner with Broccolini and Chickpeas is a flavorful 30-minute meal. Serve this vegan and gluten-free entree on its own or with your favorite grain.
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.
Since I love making roasted chickpeas for recipes like Easy Fattoush Salad, I decided to combine them with one of my favorite vegetables, broccolini.
If you’re anything like me, this Sheet Pan Dinner will become part of your regular easy meal rotation.
And you can eat it on its own for a healthy light meal, or serve it with Instant Pot Mashed Potatoes or some rice or quinoa.
What is broccolini?
Before we get started making our Sheet Pan Dinner, let’s talk about one of the main ingredients, broccolini.
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 still 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.
Making this Sheet Pan Dinner with Broccolini and Chickpeas is really easy.
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.
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.
Then spread them out on half of the baking sheet.
The next step is to season the chickpeas before roasting them with the broccolini.
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.
Anyway, the chickpeas are tossed with olive oil, the remaining lemon juice, a little salt, and smoked paprika.
Smoked paprika is one of my favorite ingredients to use in recipes with vegetables and beans, like in Zucchini Chickpea Stew.
After seasoning the beans, spread them out on the baking sheet in a single layer next to the broccolini.
Once the broccolini and chickpeas are seasoned, it’s time to put the Sheet Pan Dinner 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 time for a burst of fresh lemony flavor.
This Sheet Pan Dinner with Broccolini and Chickpeas is perfect for meal prep on the weekend.
You can make a double batch and use a separate baking sheet for each element.
Then divide them between containers along with some potatoes or grains, and you’ll have five or more meals ready to go in the refrigerator.
Now let’s make this Sheet Pan Dinner with Broccolini and Chickpeas!
Sheet Pan Dinner with Broccolini and Chickpeas
- 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!