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Healthy Sheet Pan Crispy Chickpea Veggie Bowl Recipe with Lemon Tahini Drizzle

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A quick, healthy, and flavorful sheet pan meal featuring crispy chickpeas, roasted veggies, and a tangy lemon tahini drizzle. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1 can (15 oz/425 g) chickpeas, drained and rinsed
  • 1 tbsp olive oil (for chickpeas)
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp ground cumin
  • Salt and black pepper to taste (for chickpeas)
  • 1 medium sweet potato, peeled and diced
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 small red onion, sliced
  • 2 tbsp olive oil (for veggies)
  • Salt and pepper (for veggies)
  • ¼ cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp warm water
  • 1 small garlic clove, minced
  • Salt to taste (for drizzle)
  • Optional toppings: chopped fresh parsley or cilantro, toasted sesame seeds, cooked quinoa or brown rice

Instructions

  1. Preheat your oven to 425°F (220°C). Line your sheet pan with parchment paper if desired for easy cleanup.
  2. Drain and rinse chickpeas thoroughly, then pat dry with a clean kitchen towel or paper towels.
  3. In a medium bowl, mix 1 tbsp olive oil, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp cumin, salt, and pepper. Add chickpeas and stir to coat evenly.
  4. In another bowl, toss diced sweet potato, broccoli florets, sliced red bell pepper, and red onion with 2 tbsp olive oil, salt, and pepper.
  5. Spread chickpeas on one half of the sheet pan in a single layer and veggies on the other half, avoiding overcrowding.
  6. Roast for 25-30 minutes, flipping chickpeas and stirring veggies halfway through (about 15 minutes) for even browning.
  7. Check for doneness: chickpeas should be golden and crispy; veggies tender and caramelized. Roast up to 5 more minutes if needed.
  8. While roasting, whisk together ¼ cup tahini, 2 tbsp lemon juice, 1 tbsp warm water, minced garlic, and a pinch of salt until smooth. Add more water if too thick.
  9. Assemble bowls by scooping roasted veggies and chickpeas, then drizzle generously with lemon tahini sauce. Sprinkle with fresh herbs or sesame seeds if using.
  10. Optional: Serve over cooked quinoa or brown rice for a heartier meal.

Notes

Dry chickpeas thoroughly before roasting for extra crispiness. Avoid overcrowding the pan to prevent sogginess. Flip chickpeas and stir veggies halfway through roasting for even cooking. Use high heat (425°F) for best results. If chickpeas aren’t crispy enough, toss with a little cornstarch before roasting. Lemon tahini drizzle is best made fresh and thinned with water for easy drizzling.

Nutrition

Keywords: healthy, sheet pan, chickpeas, roasted veggies, lemon tahini, vegan, gluten-free, easy dinner, meal prep

Find it online: https://rowanrecipes.com/healthy-sheet-pan-crispy-chickpea-veggie-bowl-recipe-with-lemon-tahini-drizzle/