Sheet-Pan Curry-Lime Chickpeas with Roasted Peppers & Snap Peas
This vibrant vegetarian sheet-pan meal features curry-lime roasted chickpeas, colorful bell peppers, and crisp snap peas for a nutritious and flavorful dinner ready in under 15 minutes. Perfect for busy weeknights, it’s packed with plant-based protein and zesty spices.
- 2 cups canned chickpeas, drained and rinsed
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 cup sugar snap peas
- 2 tbsp olive oil
- 1 medium lime, zested and juiced
- 1.5 tsp curry powder
- 0.5 tsp garlic powder
- 0.75 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh cilantro, chopped
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Instructions
Preheat oven to 450°F (232°C) and line a sheet pan with parchment paper.
⏱️ 2 minutes 🌡️ 450°FIn a large bowl, toss chickpeas, peppers, and snap peas with olive oil, lime zest and juice, curry powder, garlic powder, salt, and pepper until evenly coated.
⏱️ 2 minutesSpread mixture evenly on the prepared sheet pan and roast until vegetables are tender-crisp and chickpeas are golden, shaking the pan halfway through.
⏱️ 10 minutes 🌡️ 450°FRemove from oven, sprinkle with fresh cilantro, and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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