Sheet Pan Pesto Chickpeas and Vegetables

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Easy Sheet Pan Chickpeas and Vegetables roasted in the oven until perfectly cooked and topped with delicious basil pesto sauce.

420 CAL 59g CARBS 16g FAT 13g PROTEIN 7
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This easy vegetarian sheet pan dinner with chickpeas, sweet potatoes, and vegetables served with pesto is the perfect one dish meal for a weeknight meal. Trust me, roasting chickpeas is a game change and makes this simple canned bean taste incredible. 

As we continue to incorporate more plant-based and meatless meals into our weekly rotation, this simple roasted chickpea meal has become a staple. It started with whatever random assortment of vegetables and chickpeas I happen to have left in the fridge. However, after weeks of preparing some version of this meal, I have found a favorite. This combination of sweet potatoes, veggies, spices, and pesto is hard to beat.

Since this meal is great for both dinner and leftovers, I normally make a double batch. Serve it on its own or with grains on night one. Then use the leftovers for salads, sandwiches, tacos, scrambles, quesadillas, and more. Trust me - this vegetarian sheet pan meal is so versatile. It's now a staple in our weekly rotation.

Roasted chickpeas with sweet potatoes, cauliflower, red peppers, asparagus, and avocado in a bowl and on a sheet pan.

How long does it take to roast chickpeas?

There are a few different ways to roast chickpeas and the length of time they need to cook depends on the final product you are seeking. In this recipe, we want the chickpeas to be slightly crisp and brown on the outside but still soft on the inside. For that, they will roast with the potatoes and carrots for about 30 minutes at 425 degrees. They don't cook quite as much since they are cooking with the vegetables. 

If you wanted to make roasted chickpea snacks that are crispy on the outside and inside, they will take 25-30 minutes at 400 degrees but they need to be in single layer on a baking sheet with parchment paper. 

Recipe Ideas

This is one of those recipes that can be easily customized to suit any needs and preferences. Use whatever you have in your fridge or pantry and create a delicious meal every time.

  • If you aren't a fan of sweet potatoes, swap in some white or red potatoes. For a lower cab option, swap in some butternut squash.
  • Carrots are an easy and affordable vegetable that many of us have on hand. If carrots aren't your favorite, swap in parsnips, butternut squash, or acorn squash. Baby carrots will also work. 
  • This recipe uses a simple combination of Italian seasoning (herbal flavor), paprika (sweet and smoky), and garlic powder. To switch up the flavors, swap in different spices. Try curry powder for an Indian twist, Cajun seasoning for something that packs a punch, or blackening seasoning if you want something spicy. Store-bought spice blends like Montreal seasoning, lemon pepper, or Greek seasoning are also delicious. 
  • Not a fan of chickpeas? Swap in cannellini beans, black beans, pinto beans, or kidney beans. Additionally, you could use tofu, seitan, or vegetarian meat products.
  • When it comes to the vegetables, anything that cooks quickly will work. Consider broccoli, cauliflower, zucchini, summer squash, bell peppers, sliced cabbage, sugar snap peas, green beans, or asparagus. 
  • The last place to customize this recipe is with the sauce. Instead of pesto, try balsamic vinaigrette, ranch dressing, teriyaki sauce, garlic yogurt sauce, tzatziki, tahini, or any other favorite sauces and dressings. 

Ingredients to make roasted chickpeas and vegetables including chickpeas, asparagus, sweet potatoes, carrots, and spices.

What to Serve with Sheet Pan Chickpeas and Vegetables

This recipe is a full meal on its own since it is packed with tons of vegetables and protein-packed chickpeas. However, if you want to serve it with a side dish, here are some ideas:

  • Serve it on a bed of greens to turn this into a hearty salad. Some favorites include arugula, baby spinach, or some massaged Lacinato kale. 
  • Add some grains with quinoa, brown rice, farro, or couscous.
  • Top the finished dish with some shredded or crumbled cheese. Parmesan, goat cheese, feta cheese, or shredded sharp cheddar are all delicious. 
  • If you aren't looking for a plant-based meal, you could add some cooked chicken, shrimp, ground turkey, or sliced chicken sausage. 
  • To add some extra greens, serve it with some sauteed kale or sauteed spinach on the side.

How to Make Homemade Pesto

This recipe adds flavor and fun with the pesto. For those unfamiliar with pesto, it's an herb sauce made with basil, garlic, pine nuts, olive oil, lemon, salt, and pepper. There are tons of variations using all kinds of different fresh herbs and greens, swapping in different nuts or seeds, and experimenting with additions like red pepper flakes, jalapenos, or sundried tomatoes. 

Here is a classic, lightened-up pesto recipe or you can use a store bought pesto. 

  • 2 cups basil leaves, packed
  • 6 tbsp. water
  • 4 tbsp. Parmesan cheese, grated
  • 1/4 cup pine nuts
  • 1 tbsp. olive oil
  • 3 cloves garlic
  • 2 tbsp. lemon juice
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • Add everything to a food processor or blender and blend until smooth.

This homemade pesto recipe will keep in the fridge for about one week and works for all different types of recipes. 

Roasted vegetables and chickpeas including sweet potatoes, carrots, asparagus, cauliflower, red peppers, and chickpeas in a bowl with sliced avocado and pesto.

More Healthy Chickpea Recipes

The Recipe
Sheet pan pesto chickpeas and vegetables on a plate with asparagus, sweet potatoes, chickpeas, carrots, cauliflower, and peppers.

Sheet Pan Pesto Chickpeas and Vegetables

420 CAL 59g CARBS 16g FAT 13g PROTEIN 7
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  • 1 lb. sweet potatoes, chopped (cut into 1 inch pieces)
  • 2 carrots, sliced
  • 15 oz. canned chickpeas, drained and rinsed
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 2 tbsp olive oil, divided
  • 1.5 cups asparagus, chopped
  • 1.5 cups cauliflower florets (small florets)
  • 1 red pepper, sliced
  • Salt and pepper
  • 1/4 cup pesto

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Preheat the oven to 425 degrees. Spray a baking sheet with cooking spray or cover with parchment paper. Toss the potatoes, carrots, and chickpeas with half the olive oil and half the Italian seasoning, paprika, and garlic powder. Season well with salt and pepper.

Sweet potatoes, carrots, and chickpeas in a bowl with olive oil and spices.

Spread out on the baking sheet. Bake for 23-25 minutes until potatoes are beginning to soften.

Sweet potatoes, carrots, and chickpeas spread out on a baking sheet.

Meanwhile, toss the asparagus, cauliflower, and red pepper with remaining olive oil, spices, salt, and pepper.

Cauliflower, asparagus, and red pepper slices in a bowl with olive oil and spices.

Carefully remove the pan from the oven and add the asparagus, cauliflower, and red pepper. Cook for 10-15 minutes until tender crisp. Potatoes should be tender.

Vegetables, chickpeas, and sweet potatoes on a baking sheet.

Serve with a drizzle of pesto.

Cook chickpeas and vegetables on a baking sheet including cauliflower, red peppers, aspaagus, sweet potatoes, carrots, and chickpeas.
Nutritional Facts
Serving Size: 2 cups
Amount Per Serving
Calories 420
Calories from Fat 92
% Daily Value *
Total Fat 16g
Saturated Fat 3g
Monounsaturated Fat 4g
Polyunsaturated Fat 1g
Cholesterol 0mg
Sodium 456mg
Total Carbohydrate 59g
Dietary Fiber 8g
Sugars 10g
Protein 13g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

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About the author Meet Kristen McCaffrey
Hi, I’m the cookbook author, recipe developer, and food enthusiast behind Slender Kitchen. I am obsessed with making healthy food that is easy to prepare and absolutely delicious. Meal planning is my secret weapon and I hope I can make meal time easier for you with our tried and tested recipes and foolproof meal plans. Learn More
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