April 28, 2021

Sheet Pan Greek Chickpeas


sheet pan greek chickpeas
This quick and easy vegetarian sheet pan meal is not only flavorful, colorful and delicious, but it is super satisfying! It is a perfect dinner to serve any night of the week, especially if you are trying to incorporate my plant-based meals into your repertoire. I love to serve this with my soft, pillowy Naan, but it is also great with a nice bowl of rice. Leftovers (if there are any) can be served over a nice salad with my favorite Greek Salad Dressing for a quick and healthy lunch.
Prep Time 10 mins
Cook Time 15 mins
Course Dinner, Main Course
Cuisine Mediterranean
Servings 4


For the chickpeas:

  • Zest from 1 lemon
  • 2 tbsp fresh lemon juice
  • 1 tbsp Greek yogurt
  • 1 tsp oregano
  • 3 garlic cloves, minced on microplane
  • ¼ tsp crushed red pepper
  • ¼ cup olive oil
  • ¾ tsp salt
  • ¼ tsp freshly ground black pepper
  • 2 cans chickpea, drained
  • 1 bell pepper, sliced into ¼ inch strips
  • 1 onion, sliced into ¼ inch strips
  • 2 tbsp olive oil

For the Sauce:

  • ½ cup mayonnaise
  • ½ cup Greek yogurt
  • 2 tbsp white vinegar
  • 1 tbsp lemon juice
  • 1 small clove garlic, minced on microplane
  • 3 tbsp chopped fresh parsley
  • Pinch salt
  • Pinch freshly ground black pepper

To Serve:

  • Cherry tomatoes, sliced lengthwise
  • Feta
  • olives


For the Chickpeas:

  • Preheat the oven to 350 degrees and line a sheet pan with parchment paper. Set aside
  • Whisk the lemon zest, juice, Greek yogurt, oregano, garlic, crushed red pepper, olive oil, salt and pepper in a medium bowl until smooth. Place the chickpeas into the bowl and toss until combined.
  • Spread out evenly in one layer into the center of the prepared sheet pan and sprinkle with ½ tsp more salt.
  • Slice the peppers and onions and place them around the chickpeas on the prepared sheet pan.
  • Drizzle the chickpeas, onions and peppers with 2 tbsp olive oil
  • Bake in the oven for 15 minutes.

For the Sauce:

  • In a small bowl, combine the mayonnaise, yogurt, honey, vinegar, lemon juice, garlic, parsley, salt and pepper. Whisk to combine.

To serve:

  • To serve, divide the chickpeas, peppers, and onions between plates. Spoon the sliced tomatoes, feta and olives over the top of the chickpeas. Top with the white sauce.
Keyword 30 minute meal, gluten-free, healthy, kid-friendly, sheet pan meal, vegetarian

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