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.
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 on the stove or in the oven when I make BBQ Ranch Salad with Chickpeas. 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 Smoky White Bean Soup and Stewed Zucchini.
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.
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.
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.
Spread out the seasoned broccolini on half of the baking sheet.
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.
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.
Besides mashed potatoes, I also enjoy this dinner with rice or grains such as these favorites:
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.
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Oven Roasted Chickpeas with Broccolini (Sheet Pan Meal)
- 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 1/2 cups cooked) rinsed and drained (See Notes)
- 1 teaspoon smoked paprika
- 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!