Sheet Pan Vegetable and Chickpea Bake

Sheet Pan Vegetable and Chickpea Bake with herb-y tahini sauce is an easy vegan dinner everyone will love. Rich in fiber and heart-healthy fats, and brimming with flavor, it's a winner of a weeknight dinner.

Everyone loves a one-pan dinner. And once you realize that you prepare a dinner this nutritious and flavorful with only ONE pan to wash, you find yourself craving it on repeat.

Since my last Sheet Pan Salmon and Potatoes recipe received rave reviews, I've been dreaming up the newest member of the sheet pan dinner club.

I knew I wanted to make it veggie-heavy, especially given the time of year. However it was nearly impossible to settle on one (or even two) veggies.

So, this vegetable and chickpea bake combines three fantastic veggies, all of which you can switch up to your liking.

Also in the mix is protein- and fiber-filled chickpeas,  all topped with a creamy, herbaceous tahini sauce.

This recipe is highly adaptable and can be enjoyed many different ways. My personal favorite, however, is eating it right off the sheet pan.

How to Make Sheet Pan Vegetable and Chickpea Bake:

Beyond the minimal use of kitchen equipment, this recipe is:

• Highly Adaptable: Use any mix of seasonal veggies you like.
• Vegan + Gluten Free: No substitutions needed!
• Weeknight-Friendly: On the table in right around 45 minutes with minimal legwork.
• Healthy: Brimming with fiber, plant protein, antioxidants, and heart-healthy fats.

The Ingredients

• Squash: I love using delicata squash because it doesn't require peeling. Alternatively, you can use cubes of butternut squash.
• Red Onion: You need 1 small red onion, or ½ of a large onion. Slice it no thinner than ½-inch to prevent burning.
• Root Veggies: This is where the versatility lies! Use any root veggie you like - parsnips, carrots, fennel, or beets to name a few. In this version, I used parsnips, which are in season this time of year.
• Chickpeas: For a one-two punch of plant protein and fiber.
• Tomato Paste: Tomato paste coats the chickpeas for brightness and a hit of umami. If you prefer this mixture spicy, add a pinch of red pepper flakes or harissa.
• Spices: A mix of garlic powder and smoked paprika create a flavorful foundation for the veggies and chickpeas. You can also add any mix of dried herbs, such as oregano, thyme, or parsley.
• Herbs: A mix of fresh parsley and dill create the herb-y backbone of the tahini sauce.
• Tahini: Use a quality tahini, such as Soom Foods, for the best consistency and beautifully bitter undertones. If you purchase tahini off the soomfoods.com website, use code dishingouthealth for a discount.
• Lemon: For bright top notes and extra zest.

The Directions

Step 1: Roast Vegetables

Preheat oven to 425ºF.

Arrange vegetables on a large rimmed baking sheet. Toss with olive oil, garlic powder, salt, and black pepper. Roast for 20 minutes.

Step 2: Marinate and Roast Chickpeas

In a medium bowl, combine chickpeas, olive oil, tomato paste, smoked paprika, salt, and pepper; mix well.

Remove sheet pan from the oven and arrange chickpeas around vegetables. Place back in the oven for 20 more minutes. Broil for an additional 2 to 3 minutes for more crisp!

Step 3: Prepare Herb-y Tahini Sauce

In a medium bowl, combine all tahini sauce ingredients. Add 2 to 3 tablespoon of cold water, whisking after each Tablespoon, until desired consistency is achieved.

Step 4: Garnish and Serve

Spoon tahini sauce over vegetable chickpea mixture. Garnish with toasted sesame seeds, if desired. Serve with lemon wedges!

Recipe Tips and Tricks:

• Cut the Vegetables into Similar Sizes: Even though the veggies are different shapes, try to cut them into similar size pieces. (This encourages more even roasting!)
  • For example, slice onion into ½-inch thick slices, and delicata squash into ½-inch thick half moons.
• Don't Overcrowd the Pan: Crowding the veggies will encourage steaming over roasting, which inhibits optimal browning. If your sheet pan is too small to avoid this, divide the veggies onto two baking sheets.
• Season Generously: Using adequate oil, salt, and spices will produce the most flavorful veggies.
• Only Stir Once: Only toss the veggies once after they have been roasting for 20 minutes. This maximizes their flesh-to-pan contact, encouraging more caramelization. 

Serving Suggestions:

• Enjoy as is! This vegetable bake is hearty and filling enough to be a full meal.
• Add Greens: Stir in a handful of arugula and turn the vegetable bake into a roasted veggie and chickpea salad.
• Add Grains: Serve over quinoa, farro, or your grain of choice for a heartier veggie grain bowl.

Make-Ahead and Storage Tips:

• Make-Ahead: You can slice the veggies up to 1 day ahead. Refrigerate in an airtight container until ready to bake.
  • You can also prepare the tahini sauce up to 2 days ahead.
• Store: Refrigerate leftovers in an airtight container for up to 5 days. If possible, it's best to store the veggies separately from tahini sauce.
• Reheat: Rewarm the vegetable and chickpea mixture in a 350ºF oven for 20 minutes, or until warm. Alternatively, you can reheat individual portions in the microwave. Spoon tahini sauce on after reheating.

More Sheet Pan Dinner Recipes:

Sheet Pan Salmon and Potatoes

Easy Sheet Pan Pesto Gnocchi

Sheet Pan BBQ Tofu Bowls

If you make this sheet pan vegetable bake, be sure to snap a pic and tag @dishingouthealth so I can see your beautiful creations! Also follow along on Pinterest and Facebook for the latest recipe updates.

Sheet Pan Vegetable and Chickpea Bake

Sheet Pan Vegetable and Chickpea Bake with herb-y tahini sauce is an easy vegan dinner everyone will love. Rich in fiber and heart-healthy fats, and brimming with flavor, it's a winner of a weeknight dinner.

5 from 4 votes

Print Pin Rate

Course: Entree

Cuisine: American, middle eastern

Diet: Gluten Free, Vegan

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Calories: 412kcal

Author: Jamie Vespa MS, RD

Equipment

• ▢
  Large rimmed baking sheet

Ingredients

• ▢ 1 lb. delicata squash (sub butternut squash)
• ▢ 1 small (or ½ large) red onion, cut into ½-inch thick slices
• ▢ 8 oz. (about 3 medium) parsnips, peeled and sliced on a diagonal into 2" long pieces (sub carrots)
• ▢ 4 Tbsp. extra-virgin olive oil, divided
• ▢ 1 tsp. garlic powder
• ▢ ¾ tsp. salt, divided
• ▢ ½ tsp. cracked black pepper
• ▢ 1 (15-oz.) can chickpeas, drained and rinsed
• ▢ 2 Tbsp. tomato paste
• ▢ 1 tsp. smoked paprika
• ▢ Toasted sesame seeds for garnish (optional)

Herbed Tahini Sauce

• ▢ 3 Tbsp. tahini
• ▢ 2 Tbsp. fresh lemon juice
• ▢ 1 Tbsp. extra-virgin olive oil
• ▢ 3 Tbsp. finely chopped fresh parsley
• ▢ 2 Tbsp. finely chopped fresh dill
• ▢ ¼ tsp. ground cumin
• ▢ ¼ tsp. each salt and cracked black pepper
• ▢ 2 to 3 Tbsp. water

Instructions

• Preheat oven to 425ºF.

  Slice delicata squash in half lengthwise; scoop out (and discard) seeds. Slice each half into ½-inch thick half moons. Arrange on a large rimmed baking sheet, along with red onion and parsnips (or carrots).

  Toss with 2 Tbsp. olive oil, garlic powder, ½ tsp. salt, and black pepper. Roast vegetables for 20 minutes.
• In a medium bowl, combine chickpeas, remaining 2 Tbsp. olive oil, tomato paste, smoked paprika, and remaining ¼ tsp. salt; stir to combine.

  Remove vegetables from the oven and give them a good toss. Scatter chickpea mixture over and around veggies, and place back in the oven for 20 more minutes. For extra crisp, broil for an additional 2 to 3 minutes.
• Meanwhile, prepare tahini sauce:

  In a medium bowl, combine tahini, lemon juice, olive oil, parsley, dill, cumin, salt, and black pepper; mix to combine. Add 2 to 3 Tbsp. of cold water, whisking after each Tablespoon, until desired consistency is achieved.

  Spoon tahini sauce over vegetable and chickpea mixture. Garnish with toasted sesame seeds, if desired.

Notes

Enjoy as is, or serve mixture over a bowl of greens (I prefer arugula) with an extra drizzle of olive oil, or grains (such as quinoa) for a heartier meal.

Nutrition

Serving: 1.25cups | Calories: 412kcal | Carbohydrates: 42g | Protein: 10.5g | Fat: 24g | Saturated Fat: 1g | Sodium: 855mg | Fiber: 14g | Sugar: 11.5g

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