Sheet-Pan Crispy Chickpea 'Chicken'-Style Bites with Lemon-Tahini Drizzle (Vegetarian, 15-Minute Recipe)
Enjoy a vegetarian twist on classic chicken bites with this ultra-fast sheet-pan recipe using chickpeas and savory spices, finished with a bright lemon-tahini drizzle. Perfect for a weeknight dinner or protein-packed snack, all in under 15 minutes.
- 2 cups canned chickpeas, drained and rinsed
- 0.75 cup panko breadcrumbs
- 0.25 cup grated Parmesan cheese (or vegetarian hard cheese)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp tahini
- 1 tbsp fresh lemon juice
- 1 tbsp water
- 2 tbsp chopped fresh parsley
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Instructions
Preheat oven to 450°F. Line a sheet pan with parchment paper.
🌡️ 450°FPat chickpeas dry with paper towels, then toss with olive oil, smoked paprika, garlic powder, onion powder, salt, and black pepper in a large bowl.
⏱️ 2 minutesSprinkle panko and grated Parmesan over chickpeas and toss until evenly coated.
⏱️ 1 minuteSpread the coated chickpeas evenly on the prepared sheet pan. Roast until golden and crisp, shaking the pan once halfway through.
⏱️ 9 minutes 🌡️ 450°FWhile chickpeas roast, whisk together tahini, lemon juice, water, and half the parsley to make a creamy drizzle.
⏱️ 1 minuteRemove roasted chickpeas from oven, transfer to a serving platter, and drizzle with lemon-tahini sauce. Garnish with remaining parsley.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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