Sheet-Pan Smoky Chipotle Chickpeas with Roasted Zucchini & Red Peppers
This vibrant vegetarian sheet-pan meal features smoky chipotle chickpeas, tender zucchini, and sweet red peppers, all roasted together for a flavorful and satisfying dinner. Ready in just 45 minutes, it's perfect for busy weeknights.
- 2 cups canned chickpeas, drained and rinsed
- 2 medium zucchini, sliced into half-moons
- 2 medium red bell peppers, sliced
- 1 medium red onion, sliced
- 3 tbsp olive oil
- 1 tsp chipotle chili powder
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.5 tsp garlic powder
- 0.75 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh cilantro, chopped (optional)
- 1 whole lime wedges (for serving)
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Instructions
Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
🌡️ 425°FIn a large bowl, toss chickpeas, zucchini, red bell peppers, and red onion with olive oil, chipotle chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
⏱️ 3 minutesSpread the mixture evenly on the prepared sheet pan.
⏱️ 1 minuteRoast in the preheated oven for 30 minutes, stirring halfway through, until vegetables are tender and chickpeas are slightly crispy.
⏱️ 30 minutes 🌡️ 425°FRemove from oven. Garnish with fresh cilantro and serve with lime wedges.
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Nutrition Information
Per serving. Values are approximate and may vary.
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